Rosa Mexicano Guacamole Recipe
Rosa Mexicano's well-known guacamole dip is ordered by ninety percent of guests. In other words, if you took all the avocados utilised by Rosa Mexicano and lay them side by side, the length would reach more than 22,000 miles! The reason is obvious to experienced shoppers of this famous chain, the ingredients are fresh and it really is prepared by the pioneer (the first!) restaurant of table side preparation in the traditional molcajete, an easy-to-find stone bowl that is used to prepare the main ingredient, chile paste. Rosa Mexicano's strategy 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 countless other events that serve food to guests. The ideal aspect of this guacamole recipe is the ingredients are nutritious, so it fits on each table for every taste. Served with chips, this is an excellent appetizer, however it also works nicely with fajitas, quesadillas along with other mexican favorites. New to cooking? No problem! This uncomplicated recipe could be the best 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, 2 teaspoons (or more to taste) jalapeno, finely chopped, salt as needed
Extra Ingredients
3 medium firm, ripe Hass avocados approx. 1/2 lb. each, 3 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 in to the molcajete and grind them together until 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 also, just mash together.
Halve each avocado by making use of the knife to work around the pit and after that flick out the pit with the tip of the knife. Fold the kitchen towel in half then in half once again and place it in the palm of your free hand. Put avocado on towel and score through the avocado with 3 or four evenly spaced cuts being careful not to slice through the avocado skin. Turn the avocado and score in the other direction, making cubes. Gently scoop cubes out of avocado and into the molcajete or bowl. Repeat this for remaining avocados. Lightly toss the cubes in chile paste until evenly coated.
If onion is way 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, 2 teaspoons (or more to taste) jalapeno, finely chopped, salt as needed
Extra Ingredients
3 medium firm, ripe Hass avocados approx. 1/2 lb. each, 3 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 in to the molcajete and grind them together until 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 also, just mash together.
Halve each avocado by making use of the knife to work around the pit and after that flick out the pit with the tip of the knife. Fold the kitchen towel in half then in half once again and place it in the palm of your free hand. Put avocado on towel and score through the avocado with 3 or four evenly spaced cuts being careful not to slice through the avocado skin. Turn the avocado and score in the other direction, making cubes. Gently scoop cubes out of avocado and into the molcajete or bowl. Repeat this for remaining avocados. Lightly toss the cubes in chile paste until evenly coated.
If onion is way 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 whole webpage about it. There you can read about facts and recipes like recipe for rosa mexicano guacamole. Also check simple and easy guacamole recipe for more of the guacamole.