Guacamole De La Mixteca Recipe

Mexican Recipes To-Go

Mexican Guacamole Recipes

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

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Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke

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