Rosa Mexicano’s renowned guacamole dip is ordered by ninety percent of guests. In other words, if you ever took all of the avocados employed by Rosa Mexicano and lay them side by side, the length would reach over 22,000 miles! The cause is apparent to veteran customers of this famous chain, the ingredients are fresh and it truly is prepared by the pioneer (the very first!) restaurant of table side preparation in the conventional 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 delicious recipe apart from others. Popularized by Tex-Mex cuisine, guacamole has made a splash at Cinco de Mayo parties, summer barbecues and numerous other events that serve food to guests. The very best part of this guacamole recipe would be the ingredients are healthy, so it fits on just about every table for every taste. Served with chips, this really is a fantastic appetizer, nevertheless it also works well with fajitas, quesadillas along with other mexican favorites. New to cooking? No problem! This effortless recipe is the perfect dish to get you started and you will be the star of your next dining occasion. Let’s get started!
Rosa Mexicano’s Guacamole en Molcajete
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 necessary
three medium firm, ripe Hass avocados approx. 1/2 lb. each, 3 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
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 and also a wide wood bowl will work as well, just mash together.
Halve each avocado by using the knife to work around the pit then flick out the pit using the tip of the knife. Fold the kitchen towel in half then in half again and put it in the palm of your free hand. Set 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, producing cubes. Gently 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 way too harsh for you, attempt scallions. Take out salt and employ baked chips to make this even healthier.
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