“It’s simple to make, and puts on quite a show. Make sure you have all ingredients, except the avocado, cut beforehand. It helps to have a nice molcajete and mano, basically a mortar and pestle. As for toppings, the sky’s the limit. At the restaurant, we use pork belly, blue cheese, pepitas, our signature OMK spice mix, even guajillo marinated shrimp. Be creative, have fun….and maybe whip up a couple margaritas to go with it.”
Ingredients:
For the Paste:
1 Tb White onion, diced
1 Tb Cilantro, sliced
1 Tsp Serrano peppers, minced
¼ Tsp Fine salt
For the Guacamole:
1 Hass avocado (Size: 48 count)
1 Tbl White onions, diced
1 Tb Cilantro, sliced
2 Tb Tomato, diced
½ whole lime juice only
Sea salt to taste
Method:
1. In a stone molcajete, grind ingredients for the paste—onion, cilantro, serranos, salt—until they become very smooth. (Fine to use a mortar and pestle.)
2. Carefully cut the avocado in half and then cut it crosswise, making three cuts in one direction and four in a perpendicular direction. Turn out the cubes with a tablespoon.
3. Mix the avocado cubes with the paste so the paste covers all surfaces of the avocado cubes.
4. Add the onion, cilantro, tomato and lime juice, then add salt to taste.
5. Gently fold the mixture. If you fold very little, the guacamole will be chunky. If you keep folding, it will become smooth and creamy.
6. Serve with tortilla chips, and be creative with your toppings!