For my first guacamole, I used an
adapted recipe from the huffpost that I actually first found out about on Twitter (the site I would like to crown the most useful social media platform in the game right now — and to think, I wasn’t sold on it at first and was so completely late to the game).
Start to finish: 10 minutes
1 small yellow or white onion,
finely diced not with a molcajete! Just chopped.
Chopped fresh cilantro, to taste
Serrano chilies, to taste
4 avocados, pitted and
cut into cubes not with a molcajete! Just cut in half.
1 to 2 medium tomatoes, chopped
Hot sauce, to taste
On a cutting board, mound together three-quarters of the diced onion and a bit each of the cilantro and chilies. Start with about 3 tablespoons chopped cilantro and 1 chili. You can add more later. Use a large knife to repeatedly chop the mixture further. Aim to reduce the mixture to as close to a pulp as possible.
Turn the knife on its side and, applying firm pressure to the side of the blade, use it to smash the ingredients. Transfer the mixture to a medium bowl (molcajete!).
Gently mix (with a tejolote!) the avocado into the onion mixture. Add the remaining diced onion, another tablespoon or 2 of cilantro and the chopped tomatoes. Stir gently, then taste and season with salt. Add hot sauce, as well as additional finely chopped chilies, to adjust the heat as desired.
(Recipe adapted from Demian Bichir)
Here is a photo of my very first authentic attempt at the famous, yummy, fresh, healthy (hey, it’s the good fat), and best reminder of home for any Western woman trapped in an Eastern woman’s life.