Recipes

Martha Ortiz’s Nationalistic Guacamole

November 1st, 2011

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NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 2

  • 6 tablespoons chopped white onion
  • 11 tablespoons fresh lime juice
  • 10 ounces avocado flesh
  • About 2 cups chopped cilantro
  • 5 tablespoons de-seeded and chopped Serrano chiles, or to taste
  • Salt
  • 1 tablespoon pomegranate seeds
  • 1 tablespoon requeson
  • 2 pieces dried chile de arbol, fried
  • Homemade totopos (fried tortilla chips)

DIRECTIONS:

  • Combine the onion and lime juice in a bowl and let sit for 30 minutes to “mellow” the onion.  Drain and set the onion aside.
  • Carefully mash the avocado in a bowl or molcajete.
  • Blend in the cilantro, the mellowed onion, and the Serrano chiles.  Season with salt to taste.
  • Serve the guacamole in an eye-catching dish and garnish with the pomegranate seeds, requeson, and chile de arbol.
  •  Serve with homemade totopos for dipping.
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Mel's comments

I could not find the chile de arbol, so I skipped it.  Adding the pomegranate seeds was a nice contrast to the green of the avocados and gave it a nice burst of tartness.  I’m always a sucker for requeson, so I might add even more than one tablespoon next time.

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