GUACAMOLE, MIXTEC STYLE
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! |
Happy Halloween! |
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