Guacamole

Ingredients

• 4ripe Hass avocados — halved and pitted
• 1/2white onion — very finely chopped
• 2serrano chiles — finely minced, seeds left in for heat
• 1 bunchfresh cilantro — leaves chopped
• 2 tbsplime juice — about 1 lime
• 1roma tomato — seeded and diced, optional
• 1 tspfine salt
• 3 cupstotopos — for scooping

Method

1. Cut the 4 ripe Hass avocados in half lengthwise and remove the pits. Using a spoon, scoop the avocado flesh into a molcajete. Begin mashing the avocado with the pestle, applying gentle pressure until you achieve a coarse texture. This ensures the guacamole retains some chunks for a more authentic, rustic feel.
2. Peel and finely chop 1/2 white onion. Remove the stems from 2 serrano chiles and chop them finely, seeds included for more heat. Take a small handful of fresh cilantro leaves from the bunch, roughly chop them, and add them to the molcajete. Sprinkle in 1 tsp of fine salt. Grind these ingredients together with the pestle until they form a rough paste, which will deepen the flavors and distribute them evenly.
3. Pour 2 tbsp of lime juice over the mashed avocado mixture immediately. Fold the lime juice through the avocado gently using a spoon. This step is crucial as the lime juice not only enhances the flavor but also prevents the avocado from browning, keeping your guacamole vibrant and fresh.
4. Dice 1 roma tomato into small cubes, ensuring the pieces are uniform for an even distribution. Stir the diced tomato into the guacamole mixture, folding it gently to avoid breaking down the avocado further. Taste the guacamole and adjust the seasoning if necessary, adding more salt or lime juice to suit your preference.
5. Serve the guacamole in a bowl, surrounded by 3 cups of warm totopos. The warmth of the totopos complements the cool, creamy texture of the guacamole, making it an inviting dish for everyone at the table.