6 Ripe California avocados;
-peeled and pitted
1 1/2 White onions; chopped
1/2 c Cilantro; chopped
2 Limes; juice of, or to
-taste
1 sm Zucchini; pureed
6 tb Olive oil
6 Chiles serranos; finely
-chopped
Salt; to taste
For the garnish:
2 lg Tomatoes; chopped
1 Green onion; finely chopped
2 Chiles serranos; finely
-chopped
1/2 c Cilantro leaves
Guacamole is prepared differently in various regions of Mexico. In the
city of Monterrey, it is garnished to reflect the colors of the Mexican
flag.
For the guacamole:
totopos (crisply fried tortilla wedges)
Put avocados in a glass bowl, and mash them with a fork. Add onion,
cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients
thoroughly to form a puree.
Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
guacamole into a mortar, and decorate with tomato on one side and green
onions, chiles, and cilantro leaves in the center. On the other side, place
the totopos.
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
