(This really has nothing to do with the post)
Since I was a trainee in San Luis Las Carretas, guacamole has been a part of my Peace Corps experience. Guatemalans normally just mash an avocado and mix in salt and possibly mint and eat with a tortilla. Our training group enjoyed making elaborate guacamole and I've decided to share with you the San Luis special. This guac can be eaten with tortillas, tostadas or my favorite (thanks Julia) - a soft corn tortilla topped with refried beans, guacamole and hot sauce - has been dinner more than a few times. Unfortunately, avocado season passed maybe 3 weeks ago. Now I have to travel two hours to buy more expensive avocados (which went from 1q to between 2.5q - 5q).
The Perfect Guacamole
4 large avocados, peeled and seeded
3 small tomatoes, chopped
1 onion, chopped
2-3 garlic cloves, peeled and chopped
1 jalapeños, seeded and chopped
Juice of 1 lime (lemon can substitute)
3 cilantro stems, chopped
salt to taste
chile cobanero (optional)
Mash avocados and combine with remaining ingredients. Mix so that there are no large chunks of avocado. Serve with warm tortillas.
Avocado is one of my all-time favorite foods. There's no way that this guac recipe is going to get anything less than 5 chocobananos.
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