Martha Ortiz's Nationalistic Guacamole

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.

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.
Melanie Dunea