| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Vegetables, Appetizers, Condiments, Mexican |
3 |
Servings |
INGREDIENTS
| 4 |
lg |
California avocados, purchased ahead of time |
|
|
To allow for ripening, if necessary |
|
|
Salt to taste |
| 1 |
c |
White onion, minced |
| 4 |
|
Chiles serranos, minced |
| 1/2 |
c |
Cilantro, finely chopped |
|
|
For the garnish: |
| 1/2 |
|
Tomato, diced |
| 1/4 |
c |
White onion, minced |
| 4 |
|
To 6 sprigs cilantro, with leaves and a bit of stem |
INSTRUCTIONS
From the Oaxaca-Mixteca region
For the guacamole:
Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to
taste. Add onion, chile, and cilantro. Continue mashing until guacamole is
thick and lumpy.
Garnish with tomato, onion, and cilantro. Serve with corn tortillas or
totopos (crisply fried tortilla wedges). Serve immediately.
Makes about 3 cups.
From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
Echo, 3/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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