Guacamole De la Mixteca
INGREDIENTS:
6 Ripe California avocadoes, -chopped
-peeled and pitted Salt to taste
1 1/2 White onions, chopped For the garnish:
1/2 c Cilantro, chopped 2 lg Tomatoes, chopped
Juice of 2 limes, or to 1 Green onion, finely chopped
-taste 2 Chiles serranos, finely
1 Very small zucchini, pureed -chopped
6 tb Olive oil 1/2 c Cilantro leaves
6 Chiles serranos, finely
6 Ripe California avocadoes, -chopped
-peeled and pitted Salt to taste
1 1/2 White onions, chopped For the garnish:
1/2 c Cilantro, chopped 2 lg Tomatoes, chopped
Juice of 2 limes, or to 1 Green onion, finely chopped
-taste 2 Chiles serranos, finely
1 Very small zucchini, pureed -chopped
6 tb Olive oil 1/2 c Cilantro leaves
6 Chiles serranos, finely
Guacamole is prepared differently in various regions of Mexico. In the city of Monterrey, it is garnished to reflect the colors of the Mexican flag.
For the guacamole:
totopos (crisply fried tortilla wedges)
Put avocadoes in a glass bowl, and mash them with a fork. Add onion, cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly to form a puree.
Put the avocado pits in the guacamole to prevent darkening. To serve, spoon guacamole into a mortar, and decorate with tomato on one side and green onions, chiles, and cilantro leaves in the center. On the other side, place the totopos.
Makes 8 servings.
For the guacamole:
totopos (crisply fried tortilla wedges)
Put avocadoes in a glass bowl, and mash them with a fork. Add onion, cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly to form a puree.
Put the avocado pits in the guacamole to prevent darkening. To serve, spoon guacamole into a mortar, and decorate with tomato on one side and green onions, chiles, and cilantro leaves in the center. On the other side, place the totopos.
Makes 8 servings.