GUACAMOLE, MIXTEC STYLE
The Mixtec (pronounced "Meesh-teck") are a native ethnic group that live mostly in Oaxaca in Mexico. Their take on the classic avocado dish Guacamole is notably different from other recipes in two ways: 1) there is NO citrus or any other acid in the mixture, and 2) IT'S HOT! This particular recipe come from Patricia Quintana's tome A Taste of Mexico, (page 104). The use of Culanto is my own, I grow it. Also I simplified the instruction a bit. I have served this to guests and at parties, and it has always gotten raves from people who love the spicy stuff (I always serve a milder version next to it--you know....for "wimps." (Just Kidding!!)
4 Hass avocados
Salt to taste
1 cup minced White onion
4 serrano chiles, minced (WITH seeds)
1/4 cup cilantro (or native Culanto), finely chopped
For The Garnish:
1/2 ripe tomato, diced
1/4 cup white onion, minced
4 to 6 whole cilantro stems (or minced native Culanto)
1. Split the avocados, pit them and scoop flesh out with a spoon. (A neat trick to get the pit out is to bury a knife in it's side and twist it out, then bang it off the knife on a cutting board. Don't do this, though, if you want to sprout the seeds.)
2. Mash the pulp in a traditional molcajete (see above) or mixing bowl with the salt until lumpy. Add in the onion, chiles and herbs and continue mashing until it's gets thick, but still lumpy.
3. Garnish with tomato, more onion and cilantro. Serve with fresh hot tortillas or totopos ("Tortilla chips")--the homemade kind go best with this.
|Fine example of Mixtec footed pottery!|