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| Home -> [Appetizers, Condiments, Mexican, North American, South American, Vegetables] -> [Guacamole de la mixteca Recipe] |
Guacamole de la mixteca
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| Artist: |
_ |
Yield: |
3 |
| Categories: |
Appetizers, Condiments, Mexican, North American, South American, Vegetables |
Rating: |
0 |
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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 |
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Procedures:
| 1 | From the oaxaca-mixteca region for the guacamole: peel and pit avocados. | | 2 | Mash pulp in a bowl or molcajete, and salt to taste. | | 3 | Add onion, chile, and cilantro. | | 4 | Continue mashing until guacamole is thick and lumpy. | | 5 | Garnish with tomato, onion, and cilantro. | | 6 | Serve with corn tortillas or totopos (crisply fried tortilla wedges). | | 7 | Serve immediately. | | 8 | Makes about 3 cups |
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