Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg California avocados, 1/2 c Cilantro, finely chopped
-purchased ahead of time For the garnish:
To allow for ripening, if 1/2 Tomato, diced
-necessary 1/4 c White onion, minced
Salt to taste 4 To 6 sprigs cilantro, with
1 c White onion, minced -leaves and a bit of stem
4 Chiles serranos, minced

From the Oaxaca-Mixteca region

For the guacamole:

Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to
taste. Add onion, chile, and cilantro. Continue mashing until guacamole
is thick and lumpy.

Garnish with tomato, onion, and cilantro. Serve with corn tortillas or
totopos (crisply fried tortilla wedges). Serve immediately.

Makes about 3 cups.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori Chang,
New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
Echo, 3/93

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