Veracruz-Style Guacamole
Throughout the length and breadth of Mexico, there are varieties of this “green butter” on our tables. In the coffee-growing region of central Veracruz, we have a seasonal variety called Antigua, which is like that of Chiapas. The most important variety to us is the Mexican Criollo avocado or aguacatillo, as we call it here. Using the fresh or dried leaves of the aguacatillo tree, we make rabbit adobo, slow-cooked duck or beef barbacoa, and we cook a delicious chicken in adobo. In covered markets, outdoor markets, and street food stands, we can find tamales, masa gorditas stuffed with beans, or deep-fried, bean-filled infladas, whose main ingredient is dried aguacatillo leaf powder.
2 Servings
Ingredients:
- 4 firm Criollo avocados, each cut into quarters
- ½ c. white onion, diced
- 1 tbsp. jalapeño chili, with or without its veins
- ¼ c. cilantro, minced
- Salt and lime juice to taste
Print Recipe
Instructions:
- Mash the avocados with the skin in a molcajete (stone grinding bowl), mixing the onion, jalapeño chili, cilantro, and adding salt to taste.
- Serve in a bowl or in a sauce dish, add one or two avocado seeds to prevent it from turning brown as you are serving it.
- Eat it on tacos or on corn tortilla chips. Sprinkle with lime juice.
