Milk Street Kitchen strikes again! I’ve been obsessed with this magazine lately. I love unique flavors from around the world, so many recipes are catching my eye. I had some avocados and fresh cilantro from the garden on hand, so when I saw this recipe for Central Mexican Guacomole, I knew I had found a great use for them.
I was a little skeptical at first because I am used to making guacamole with garlic and lime juice, but the tag line for this recipe is literally, “No lime juice, no garlic, no bull”! I am a sucker for new things, and I was not disappointed–I didn’t miss the lime juice or garlic at all!
Only problem was, I had no tortilla chips! I solved this problem by using some corn tortillas I had in the freezer. I always end up with too many tortillas when I make tacos, so the leftovers always end up in the freezer. I defrosted the tortillas, cut them in quarters, fried them in canola oil until crisp, and seasoned with salt. Chip problem solved!
Ready for dipping!
Central Mexican Style Guacamole
Adapted from Milk Street Kitchen
2 Ripe Avocados, halved and pitted
3/4 pint Tomatoes, chopped
1-2 Serrano Chilies, stemmed and chopped
3 Tbls Fresh Cilantro, chopped
1&1/2 Tbls White Onion, chopped
Kosher Salt, to taste
Combine onion, half of the cilantro, the Serrano peppers, and 1/4 tsp salt in a mortor and pestle. Smash until a paste forms. (Or smash in a bowl using a thick wooden spoon)
Add the avocado to the mortor and pestle or bowl and smash until a thick paste is formed–it is ok if it is a little chunky. Add half of the tomatoes and mix until well incorporated. Add salt to taste.
To serve, place in serving bowl and top with the remaining tomatoes and cilantro. Serve with tortilla chips. Enjoy!