Wow, did we have a fun Friday today with fabulous food from Rosa Mexicano. The guacamole with the mango and jicama was so tasty. As promised, here are the recipes so you can celebrate Cinco de Mayo in style!
Guacamole en Molcajete
Courtesy of Rosa Mexicano, http://www.rosamexicano.com/
Rosa’s New Mexican Table by Roberto Santibez
Makes 4 servings
For the chile paste:
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
1 teaspoons finely chopped jalapeňo, or more to taste
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
Fresh Corn Tortillas
Make the chili paste: Grind the onion, cilantro, jalapeňo, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to 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 you 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.
Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the tomato, cilantro, and onion and fold in gently. Check and add salt if necessary. Serve immediately, right from the molcajete (or bowl), with the chops and tortillas.
Note: Jalapeňos can vary tremendously in hotness, so taste the guacamole just after folding in the avocado and add more if you like.
Courtesy of Rosa Mexicano, http://www.rosamexicano.com/
Rosa’s New Mexican Table by Roberto Santibez
Makes 4 servings
For the chile paste:
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
1 teaspoons finely chopped jalapeňo, or more to taste
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
Fresh Corn Tortillas
Make the chili paste: Grind the onion, cilantro, jalapeňo, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to 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 you 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.
Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the tomato, cilantro, and onion and fold in gently. Check and add salt if necessary. Serve immediately, right from the molcajete (or bowl), with the chops and tortillas.
Note: Jalapeňos can vary tremendously in hotness, so taste the guacamole just after folding in the avocado and add more if you like.
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