Recipe courtesy of Mari Meyers
Guacamole de Molcajete
- Level: Easy
- Yield: 4 servings
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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).