Rosa Mexicano's Guacamole en Molcajete
ready in: under 30 minutes
recipe id: 54015
1 tablespoon onions, chopped
1/2 teaspoon jalapeno peppers, chopped
1/2 teaspoon cilantro, chopped
1/2 teaspoon salt
1 ripe Hass avocado
3 tablespoons onions, chopped
1 teaspoon seeded, finely chopped jalapeno pepper
1 1/2 teaspoon finely chopped fresh cilantro
2 tablespoons chopped tomato, discard juice and seeds
salt, to taste
In a bowl, using the back of a wooden spoon, thoroughly mash the paste ingredients (using salt as an abrasive).
Holding the avocado in the cup of your hand, split the avocado in half lengthwise and remove the seed.
Slice the avocado lengthwise in approximately 1/8" strips; then slice across (do not cut through the avocado skin), forming a grid.
Scoop the avocado out of the skin with a spoon. Repeat with other half of avocado.
Add the avocado to the paste and thoroughly mix together. Be sure to mix the ingredients rather than mash them; this leaves the guacamole chunky and somewhat firm, not mushy.
Add the rest of the ingredients and fold them together gently.
Add jalapeno chiles and salt to taste.
Serve with fresh corn tortillas and/or chips.
At Rosa Mexicano, they make their guacamole in a molcajete, which is a traditional Mexican lava stone bowl used for grinding and mixing. You can also use a mortar and pestle for similar results.
However, the molcajete is fun to use and can be purchased for a reasonable price at a Mexican grocery store.
Recipe Source: Roberto Santibanez, Culinary Director, Rosa Mexicano restaurants
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