Directions
- 1Choose the avocados. Select avocados that are dark purplish-brown with a little bit of green, but not too dark brown.
- 2Cut the avocado in half. Grab the avocado from the bottom, slice it all around, remove the knife and twist to separate the halves.
- 3Remove the seed by carefully slicing into it, twisting and pulling out.
- 4Dice the avocado into small pieces, leaving about an inch at the bottom intact.
- 5Dice half a white onion. Hold the onion from the root end to keep it intact, and slice it halfway through, then dice it up
- 6Dice the serrano pepper. You may remove the seeds; it's up to you.
- 7In the molcajete, mash together the diced white onion, serrano chile, and cilantro. Add a squeeze of lime juice and mash well to form a paste.
- 8Add the diced avocados to the molcajete and mash gently with the tejolote.
- 9Season with salt and add the tomatoes. Tomatoes release water, so it's best to add them last.
- 10Garnish with queso fresco and cilantro and serve with corn tortilla chips.
Ingredients
- 3 Hass avocado from Michoacán, Mexico
- 1 bunch cilantro
- 0.5 white onion
- 1 serrano chile
- 1 plum tomato
- 2 lime
- 1 pinch Kosher salt
- 2 tablespoons queso fresco
- 5 corn tortilla chips
Equipment
knifemolcajetetejolotespoon
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