Guacamole en Molcajete

Angela Moore

By
@MzzAngela

Guacamole en Molcajete from the famous Rosa Mexicano restaurant in New York. The restaurant prepares this dish tableside and serves it up in a pig molcajete. The recipe uses avocados, cilantro, chiles, onion and chopped tomatoes.


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Comments:

Serves:

2 - 4

Prep:

20 Min

Ingredients

1
haas avocado*
3 Tbsp
chopped onion
1 tsp
chopped, seeded jalapeno chile
1 1/2 tsp
chopped cilantro
2 Tbsp
chopped tomato (discard juice and seeds)**
salt

Directions Step-By-Step

1
Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in the molcajete (a lava stone bowl used for grinding and mixing).
2
With the back of a wooden spoon (the salt and the stone help in grinding), mash these ingredients into a paste. This releases the juices within.
Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid.
3
Scoop the avocado out of the skin with a spoon (never mash or scrape it).
4
Add the avocado to the paste in the molcajete and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.***
Add jalapenos and salt to taste.
Serve with corn tortillas and chips.
5
* Only Haas avocados from California, with a dark green bumpy skin, perfectly ripened for rich flavor.
** The tomatoes must be perfectly ripened.
*** Mixing the ingredients rather than mashing them leaves the guacamole chunky and somewhat firm, not mushy.

About this Recipe

Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #dips, #guacamole