Originally posted September 04, 2016

Mexican Guacamole

Mexican Guacamole by MexFoodJournal

Mexican Food Journal

Guacamole can be prepared in two ways: with a bowl and fork or in the molcajete, a Mexican mortar and pestle.

Ingredients

  • 3 ripe avocados
  • ¾ cup finely chopped Roma tomato
  • 2 serrano chiles very finely chopped (seeded and deveined)
  • 3 heaping tablespoons of finely chopped onion
  • 3 tablespoons of minced cilantro
  • Salt to taste (usually about ¾ of a teaspoon)
8

Directions

STANDARD METHOD
Remove the flesh of the avocados.
Mash the avocados with the back of a fork.
Add the other ingredients and incorporate evenly.
Add salt to taste.
MOLCAJETE METHOD
Add the chopped onion, serrano chile, cilantro and salt to the molcajete.
Grind until you have a smooth paste.
Add the avocados to the molcajete and grind until slightly chunky.
Add the tomatoes to the molcajete and incorporate. Do not grind the tomatoes.
Adjust the salt.

15 minutes

Comments

Comment
Cancel

There are no comments. Be the first to add one.

Adapted from

Mexican Food Journal
views saves adapts comments
497 0 0 0