Recipe - Guacamole De La Mixteca

4 lg California avocados,
purchased ahead of time
To allow for ripening, if
necessary
Salt to taste
1 cup White onion, minced
4 Chiles serranos, minced
One half cup Cilantro, finely chopped
For the garnish:
One half Tomato, minced
One fourth cup White onion, minced
4 To 6 sprigs cilantro, with
leaves and a bit of stem

From the OaxacaMixteca region

For the guacamole:

Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to
taste. Add onion, chile, and cilantro. Continue mashing until guacamole is
thick and lumpy.

Garnish with tomato, onion, and cilantro. Serve with corn tortillas or
totopos (crisply fried tortilla wedges). Serve immediately.

Makes about 3 cups.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
New York. 1986. ISBN 0941434893. Shared by: Karin Brewer, Cooking
Echo, 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini