Guacamole De La Mixteca Recipe

From the Oaxaca-Mixteca region

For the guacamole:

Step 1

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.

Step 2

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

Things You'll Need

  • 4lg California avocados,
  • -purchased ahead of time
  • To allow for ripening, if
  • -necessary
  • Salt to taste
  • 1c White onion, minced
  • 4 Chiles serranos, minced
  • 1/2c Cilantro, finely chopped
  • For the garnish:
  • 1/2 Tomato, diced
  • 1/4c White onion, minced
  • 4 To 6 sprigs cilantro, with
  • -leaves and a bit of stem

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