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  Recipe Home » Vegetables » Guacamole De La Mixteca
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  Guacamole De La Mixteca
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 237
Ingredients:
4 large California avocados, purchased ahead of time
To allow for ripening, if necessary
Salt to taste
1 cup White onion, minced
4 Chiles serranos, minced
1/2 cup Cilantro, finely chopped
For the garnish:
1/2 Tomato, diced
1/4 cup White onion, minced
4 To 6 sprigs cilantro, with leaves and a bit of stem
Instructions:
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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