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Title: GUACAMOLE DE LA MIXTECA
Categories: Vegetables, Appetizers, Condiments, Mexican
Yield: 3 servings
4 lg California avocados,
-purchased ahead of time
To allow for ripening, if
-necessary
Salt to taste
1 c White onion, minced
4 Chiles serranos, minced
1/2 c Cilantro, finely chopped
For the garnish:
1/2 Tomato, diced
1/4 c White onion, minced
4 To 6 sprigs cilantro, with
-leaves and a bit of stem
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
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