Prep 10 mins
Cook 0 mins
Aficionados of Mexican cooking likely know of Diana Kennedy. Wife of a New York Times bureau chief in Mexico City, Diana scoured all regions of Mexico for the most authentic recipes, and published at least two cookbooks that are considered classics of Mexican cookery. I adapted this recipe from her instructions for making guacamole. It is the tastiest I have ever eaten.
- 2 large ripe avocados
- 1 small white onion
- 1 bunch fresh cilantro, rinsed and large stems removed
- 1⁄2 teaspoon kosher salt
- Cut onion into small dice.
- In a mortar and pestle or molcajete (Mexican mortar made of lava rock), pound onion and salt to a rough paste.
- Add cilantro and pound until well incorporated.
- Peel and seed avocados, add to mortar, and mash until mixture is a lumpy puree (don't make too smooth a texture).
- Place one avocado pit in the center of the mixture and serve from the mortar or molcajete with tortilla chips.
- Makes about 2 cups.
Love it! It's great just as written!
Yum ! if you love the stuff, DO add as much cilantro/corriander as you dare.... I did mince my white onion as we don't like raw "bits'so much and sadly my avocados were rather hard so I was forced to take the stick blender to it a little, scacrilage I know, but needs must. The taste here is strong and intense, this isn't a gauc recipe for wimps LOL. please see my rating system: 4 lovely stars for a great recipe that DH and I enjoyed very much, but which I know will be a little too intense to serve to some of my extended family members. Thanks! (Recipe made for Pick A Chef Spring 2008)