Serves:

Ingredients:

4 lg California avocados,
4 To 6 sprigs cilantro, with
1/4 c White onion, minced
1/2 Tomato, diced
For the garnish:
1/2 c Cilantro, finely chopped
4 Chiles serranos, minced
1 c White onion, minced
Salt to taste
necessary
To allow for ripening, if
purchased ahead of time
leaves and a bit of stem

Method:

From the Oaxaca-Mixteca 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.