Guacamole En Molcajete Recipes

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GUACAMOLE DE MOLCAJETE



Guacamole de Molcajete image

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 large garlic clove
12 leaves cilantro
1 large ripe but firm Haas avocado
12 crystals rock salt
1 tablespoon Mexican lime juice
1/3 cup peeled, deseeded, finely chopped and drained cucumbers
Freshly ground mixed peppercorns (black, green, white, pink, Szechuan)
Round tortilla chips
Grated cotija, as an accompaniment

Steps:

  • Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
  • Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).

GUACAMOLE EN MOLCAJETE FROM ROSA MEXICANO



Guacamole En Molcajete from Rosa Mexicano image

Make and share this Guacamole En Molcajete from Rosa Mexicano recipe from Food.com.

Provided by SLB44

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 Hass avocado
3 tablespoons chopped onions
1 teaspoon chopped seeded jalapeno chile
1 1/2 teaspoons chopped cilantro
2 tablespoons chopped tomatoes (discard juice and seeds)
salt

Steps:

  • Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in a bowl.
  • With the back of a wooden spoon mash these ingredients into a paste. This releases the juices within.
  • Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid. Scoop the avocado out of the skin with a spoon (never mash or scrape it).
  • Add the avocado to the paste and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.
  • Add jalapenos and salt to taste.
  • Serve with corn tortillas and chips.

Nutrition Facts : Calories 76.6, Fat 6.7, SaturatedFat 0.9, Sodium 4, Carbohydrate 4.8, Fiber 3.1, Sugar 0.6, Protein 1

GUACAMOLE EN MOLCAJETE



Guacamole en Molcajete image

Guacamole en Molcajete from the famous Rosa Mexicano restaurant in New York. The restaurant prepares this dish tableside and serves it up in a pig molcajete. The recipe uses avocados, cilantro, chiles, onion and chopped tomatoes.

Provided by Angela Moore @MzzAngela

Categories     Other Side Dishes

Number Of Ingredients 6

1 - haas avocado*
3 tablespoon(s) chopped onion
1 teaspoon(s) chopped, seeded jalapeno chile
1 1/2 teaspoon(s) chopped cilantro
2 tablespoon(s) chopped tomato (discard juice and seeds)**
- salt

Steps:

  • Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in the molcajete (a lava stone bowl used for grinding and mixing).
  • With the back of a wooden spoon (the salt and the stone help in grinding), mash these ingredients into a paste. This releases the juices within. Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid.
  • Scoop the avocado out of the skin with a spoon (never mash or scrape it).
  • Add the avocado to the paste in the molcajete and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.*** Add jalapenos and salt to taste. Serve with corn tortillas and chips.
  • * Only Haas avocados from California, with a dark green bumpy skin, perfectly ripened for rich flavor. ** The tomatoes must be perfectly ripened. *** Mixing the ingredients rather than mashing them leaves the guacamole chunky and somewhat firm, not mushy.

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