http://rosamexicano.com/
Guacamole en Molcajete
Makes 4 servings
Chile Paste Ingredients
- 1 tablespoon finely chopped white onion
- 1 firmly packed tablespoon chopped fresh cilantro
- 2 teaspoons finely chopped jalapeño, or more to taste
- 1 teaspoon salt, or as needed
Additional Ingredients
- 3 medium ripe but firm Hass avocados (about 8 ounces each)
- 3 tablespoons diced tomato
- 2 firmly packed tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped white onion
- Salt if necessary
- Tortilla chips and/or fresh corn tortillas
Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.
Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.
Stef the only place that has authentic Mex food in Geneva is Los Tacos in Carouge, it's a catering service though not a restaurant. You are in luck because Max is makes delicious Mexican food from his years in the D.F. so you just gotta come over.
ReplyDeleteYou know what I miss more that Rosa Mexicano's guacamole... their pomegranate margarita's!!!!