Guacamole En Molcajete Recipes

Steps:

• 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.

Steps:

• Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
• Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).

Steps:

• 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 a bowl.
• With the back of a wooden spoon 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. Scoop the avocado out of the skin with a spoon (never mash or scrape it).
• Add the avocado to the paste 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.