Guacamole -- Elote Cafe

The avocado is the star of this recipe. Chef Jeff Smedsted suggests using heavy, soft Hass avocados (or Bacon or Pinkerton varieties, if you can find them). These have a deep nutty flavor and richness that make Guacamole so satisfying. Serve with thick crispy tortillas

• Ready In: 20 mins
• Yields: 4 cups

Ingredients

• 3  medium  ripe avocados, reserve 1 T fro garnish
• 1⁄4 cup onion, finely diced
• 1⁄2 lime, juiced
• 2  tablespoons cilantro leaves, chopped
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground pepper
• 1  jalapeno pepper, stemmed, finely diced
• 2  tablespoons queso fresco, garnish along with a few diced tomato pieces

Directions

1. Cut the avocado in half, remove the pit. Scoop out the flesh into bowl.
2. Add the onion, lime juice, cilantro, Salt, pepper and jalapeno and roughly mash all ingredients together.
3. Top with garnishes.
4. Serve with thick crispy tortilla chips.