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Ingredients:
4 large california avocados, purchased ahea, d of time
1 to allow for ripening, if necessary
1 salt to taste
1 cup white onion, minced
4 chiles serranos, minced
1/2 cup cilantro, finely chopped
1 for the garnish:
1/2 tomato, diced
1/4 cup white onion, minced
4 to 6 sprigs cilantro, with leaves a, nd 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
Servings: 3
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Guacamole De La Mixteca Recipe brought to you by Mexican Recipes To-Go
