Guacamole de la mixteca

Yield: 3 Servings

Ingredients:

4 lg California avocados

Instructions:

-purchased ahead of time To allow for ripening if -necessary Salt to taste 1 c White onion minced 4 Chiles serranos minced 1/2 c Cilantro finely chopped For the garnish: 1/2 Tomato diced 1/4 c White onion minced 4 To 6 sprigs cilantro with -leaves and a bit of stem 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