Rosa Mexicano's famous guacamole dip is ordered by ninety percent of guests. This means that, should you took all the avocados utilised by Rosa Mexicano and lay them side by side, the length would reach over 22,000 miles! The cause is apparent to seasoned consumers of this famous chain, the ingredients are fresh and it is prepared by the pioneer (the first!) restaurant of table side preparation in the traditional molcajete, an easy-to-find stone bowl that is employed to prepare the main ingredient, chile paste. Rosa Mexicano's technique to create guacamole is what sets this tasty recipe apart from others. Popularized by Tex-Mex cuisine, guacamole has made a splash at Cinco de Mayo parties, summer barbecues and countless other events that serve food to guests. The ideal part of this guacamole recipe is the ingredients are healthy, so it fits on just about every table for every taste. Served with chips, this can be a fantastic appetizer, however it also works well with fajitas, quesadillas and also other mexican favorites. New to cooking? No problem! This uncomplicated recipe could be the perfect 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 needed
Additional Ingredients
three medium firm, ripe Hass avocados approx. 1/2 lb. each, three tablespoons tomato, diced, two 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 in to the molcajete and grind them together till finely ground and nicely incorporated together. In case you do not have a molcajete a fork and also a wide wood bowl will work too, just mash together.
Halve every single avocado by utilizing the knife to work around the pit and then flick out the pit using the tip of the knife. Fold the kitchen towel in half then in half again and place it in the palm of your free hand. Put avocado on towel and score through the avocado with three or 4 evenly 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. Continue doing this for remaining avocados. Lightly toss the cubes in chile paste until evenly coated.
If onion is too harsh for you, attempt 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 needed
Additional Ingredients
three medium firm, ripe Hass avocados approx. 1/2 lb. each, three tablespoons tomato, diced, two 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 in to the molcajete and grind them together till finely ground and nicely incorporated together. In case you do not have a molcajete a fork and also a wide wood bowl will work too, just mash together.
Halve every single avocado by utilizing the knife to work around the pit and then flick out the pit using the tip of the knife. Fold the kitchen towel in half then in half again and place it in the palm of your free hand. Put avocado on towel and score through the avocado with three or 4 evenly 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. Continue doing this for remaining avocados. Lightly toss the cubes in chile paste until evenly coated.
If onion is too harsh for you, attempt 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 are able to read about details and recipes like this recipe. Also check this recipe for more of the guacamole.
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