Guacamole de Molcajete

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not[ tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.]

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large garlic clove
  • 12 leaves cilantro
  • 1 large ripe but firm Haas avocado
  • 12 crystals rock salt
  • 1 tablespoon Mexican lime juice
  • 1/3 cup peeled, deseeded, finely chopped and drained cucumbers
  • Freshly ground mixed peppercorns (black, green, white, pink, Szechuan)
  • Round tortilla chips
  • Grated cotija, as an accompaniment
Directions

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).


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