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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Aficionados of Mexican cooking likely know of Diana Kennedy. Wife of a New York Times bureau chief in Mexico City, Diana scoured all regions of Mexico for the most authentic recipes, and published at least two cookbooks that are considered classics of Mexican cookery. I adapted this recipe from her instructions for making guacamole. It is the tastiest I have ever eaten. Ingredients:
2 large ripe avocados |
1 small white onion |
1 bunch fresh cilantro, rinsed and large stems removed |
1/2 teaspoon kosher salt |
Directions:
1. Cut onion into small dice.
2. In a mortar and pestle or molcajete (Mexican mortar made of lava rock), pound onion and salt to a rough paste.
3. Add cilantro and pound until well incorporated.
4. Peel and seed avocados, add to mortar, and mash until mixture is a lumpy puree (don't make too smooth a texture).
5. Place one avocado pit in the center of the mixture and serve from the mortar or molcajete with tortilla chips.
6. Makes about 2 cups.
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