Guacamole
Preparation info
Difficulty
Easy
Serves:
4-6
as a Snack
Appears in
My Street Food Kitchen
Published 2015
Guacamole is best mashed as the Mexicans do using the giant stone molcajete mortar and pestles. The flavours are melded together with all the bashing and it makes a marked difference to the final taste. I sometimes use a potato masher or the end of a rolling pin to improvise.
Ingredients
1 ½ - small handful of coriander (cilantro) leaves
½ 3 - juice of
2
- Baked Tortilla Chips to serve
Method
Pound the chilli, garlic and coriander in a mortar and pestle until finely mashed, or finely chop by hand. Transfer to a bowl and add the onion, avocado and lime juice and season with salt and freshly ground black pepper. Mash it all together, then serve with Baked Tortilla Chips.
© 2015 All rights reserved. Published by Murdoch Books.