Recipe for Rosa Mexicano Guacamole
Rosa Mexicano's popular guacamole dip is ordered by ninety percent of guests. In other words, if you ever took all of the avocados utilized by Rosa Mexicano and lay them side by side, the length would reach over 22,000 miles! The reason is obvious to veteran customers of this well-known chain, the ingredients are fresh and it really is prepared by the pioneer (the first!) restaurant of table side preparation in the classic molcajete, an easy-to-find stone bowl which is employed to prepare the main ingredient, chile paste. Rosa Mexicano's method to create guacamole is what sets this delightful recipe apart from others. Popularized by Tex-Mex cuisine, guacamole has created a splash at Cinco de Mayo parties, summer barbecues and numerous other events that serve food to guests. The best element of this guacamole recipe is the ingredients are nutritious, so it fits on every single table for every taste. Served with chips, this really is an incredible appetizer, but it also works nicely with fajitas, quesadillas along with other mexican favorites. New to cooking? No problem! This quick recipe could be the ideal dish to get you started and you'll be the star of your next dining occasion. Let's get started!
Rosa Mexicano's Guacamole en Molcajete
Kitchen ware
1 clean towel, sharp knife, molcajete or fork/wooden bowl
Chile Paste Ingredients
1 tablespoon white onion, finely chopped, 1 tablespoon fresh chopped cilantro, firmly packed into tablespoon, two teaspoons (or more to taste) jalapeno, finely chopped, salt as necessary
Additional Ingredients
3 medium firm, ripe Hass avocados approx. 1/2 lb. each, three tablespoons tomato, diced, 2 tablespoons fresh chopped cilantro, firmly packed into tablespoon, 1 tablespoon white onion, salt to taste, tortilla chips or fresh corn tortillas
Directions
Chile paste: Combine onion, cilantro, jalapeno and salt into the molcajete and grind them together till finely ground and nicely incorporated together. When you don't have a molcajete a fork as well as a wide wood bowl will do the job too, just mash together.
Halve every single avocado by using the knife to work around the pit and then flick out the pit with the tip of the knife. Fold the kitchen towel in half then in half once again and put it in the palm of your free hand. Set avocado on towel and score through the avocado with three or 4 equally spaced cuts being cautious not to slice through the avocado skin. Flip the avocado and score in the other direction, creating cubes. Carefully scoop cubes out of avocado and into the molcajete or bowl. Repeat this for remaining avocados. Lightly toss the cubes in chile paste till evenly coated.
If onion is way too harsh for you, try scallions. Take out salt and use baked chips to make this even healthier.
Enjoy!
Rosa Mexicano's Guacamole en Molcajete
Kitchen ware
1 clean towel, sharp knife, molcajete or fork/wooden bowl
Chile Paste Ingredients
1 tablespoon white onion, finely chopped, 1 tablespoon fresh chopped cilantro, firmly packed into tablespoon, two teaspoons (or more to taste) jalapeno, finely chopped, salt as necessary
Additional Ingredients
3 medium firm, ripe Hass avocados approx. 1/2 lb. each, three tablespoons tomato, diced, 2 tablespoons fresh chopped cilantro, firmly packed into tablespoon, 1 tablespoon white onion, salt to taste, tortilla chips or fresh corn tortillas
Directions
Chile paste: Combine onion, cilantro, jalapeno and salt into the molcajete and grind them together till finely ground and nicely incorporated together. When you don't have a molcajete a fork as well as a wide wood bowl will do the job too, just mash together.
Halve every single avocado by using the knife to work around the pit and then flick out the pit with the tip of the knife. Fold the kitchen towel in half then in half once again and put it in the palm of your free hand. Set avocado on towel and score through the avocado with three or 4 equally spaced cuts being cautious not to slice through the avocado skin. Flip the avocado and score in the other direction, creating cubes. Carefully scoop cubes out of avocado and into the molcajete or bowl. Repeat this for remaining avocados. Lightly toss the cubes in chile paste till evenly coated.
If onion is way too harsh for you, try scallions. Take out salt and use baked chips to make this even healthier.
Enjoy!
About the Author:
The author loves guacamole and has a complete webpage about it. There you can read about information and recipes like recipe for rosa mexicano guacamole. Also check this recipe for more of the guacamole.
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