How to make Guacamole en Molcajete (from Rosa Mexicano)
Put your skills into action with this Rosa Mexicano staple.
Wed Jul 4 2007
Contributed by Joe Quintana, executive chef of Rosa Mexicano at Lincoln Center
1 ripe avocado
3 tbs chopped onions
1 tsp chopped, seeded jalapeño chili
1 1/2 tsp chopped, cleaned cilantro
2 tbs chopped tomato (discard juice and seeds)
Salt to taste
If you have a molcajete, a lava stone used for grinding and mixing, this is the perfect time to break it out. Otherwise, use a mortar and pestle or a bowl and the back of a wooden spoon. Thoroughly mash 1 tablespoon of chopped onions and a half teaspoon each of jalapeño, cilantro and salt into a juicy paste.
Slice the avocado lengthwise in approximately 1/8-inch strips; then slice across, forming a grid. Scoop the avocado out of the skin.
Add the avocado to the paste and thoroughly mix together. Mix, rather than mash the ingredients to leave the guacamole chunky and somewhat firm, not mushy. Then add the remaining ingredients and fold them together gently. Salt to taste.