Mazatlan Guacamole

About 9 years ago I visited Mazatlan with my Best Friend in the Whole wide world…Jennay. We met a local there named Roberto who traveled with us all week, showing us where to eat, shop, party, and even took us to his parents house in the middle of no where. They made us a homemade family style meal. Roberto wrote his guacamole recipe on a napkin for me. I even bought a mocahete (a rough stone mortar and pestle) and brought it back with me. After 9 years, I feel I have mastered this recipe and I’m proud to share it with you. Roberto would be proud!

*Use a food processor to chop jalapeno and red onion

INGREDIENTS:

10 ripe avocados

2 Roma Tomatoes or beefsteak tomatoes

Cilantro, no stems – 1/3 cup – 1/2 cup

2 jalapenos, no stems

1 Lime, use half of a limes juice, more if desired 

Kosher Salt

Red Onion

Feta Cheese, crumbled or Cotija, crumbled (part skim milk cheese)

DIRECTIONS

Remove skin and pit from 10 ripe avocados and place them in a large bowl.

Mash them with a fork or potato masher (not too smooth).

Add 2 whole Roma tomatoes, diced

Add 1/2 cup of cilantro (just the leaves)

1-2 jalapenos depending on how spicy you like it (chop in a chopper or food processor finely chopped)

1/2 cup of finely diced red onion

Squeeze 1/2 lime onto guacamole

Add about 2 tablespoons of kosher salt

Stir everything together (you can leave out some of the jalapeno and add a little at a time so it isn’t too spicy) and try it with one chip to see if you need more salt and/or lime juice

Place in a clean bowl or molcajete and top with Original crumbled feta cheese.

Serve with your favorite chips and salsa. We enjoy the chips and salsa from Casa del Rey in San Dimas, CA or Xochitl salted corn chips and Frontera Chipotle Hot salsa from Cost Plus. You can also put guacamole on your burgers, salads, and chili.

To store your guacamole overnight you can try these easy steps so that the color doesn’t turn brown:

– put the guacamole in a Tupperware
– squeeze a little lime juice on top
– leave one or two pits from the avocado in the container
– smash plastic wrap over the guacamole and cover the container
– the next day, stir it and spoon into the bowl of your choice
– top with feta cheese

Piedra Molcajete Stone Bowl:
http://www.amazon.com/Molcajete-Piedra-Negra-Mortar-Pestle/dp/B000VRMKLE

Best tortilla chips in San Dimas, CA at Casa del Rey:

Best store bought bagged tortilla chips, found at Cost Plus World Market with Salt
http://salsaxochitl.elsstore.com/view/product/?id=57901&cid=1672 

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