Guacamole De La Mixteca Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
4 large: California avocados, purchased ahead of time
To allow for ripening, if necessary
Salt to taste,
1 cup: White onion, minced
4: Chiles serranos, minced
1/2 cup: Cilantro, finely chopped
For the garnish:,
1/2: Tomato, diced
1/4 cup: White onion, minced
4: To 6 sprigs cilantro, with leaves and a bit of stem
Directions:
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
Source from luhu.jp
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
Source from luhu.jp