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guacamole en molcajete

(1 rating)
MzzAngela avatar
Recipe by
Angela Moore
@MzzAngela
Washington, DC

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.

(1 rating)
yield 2 - 4
prep time 20 Min

Ingredients For guacamole en molcajete

  • 1
    haas avocado*
  • 3 Tbsp
    chopped onion
  • 1 tsp
    chopped, seeded jalapeno chile
  • 1 1/2 tsp
    chopped cilantro
  • 2 Tbsp
    chopped tomato (discard juice and seeds)**
  • salt

How To Make guacamole en molcajete

  • 1
    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).
  • 2
    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.
  • 3
    Scoop the avocado out of the skin with a spoon (never mash or scrape it).
  • 4
    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.
  • 5
    * 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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