Authentic Mexican Molcajete Guacamole & Crispy Tortilla Chips
Authentic Mexican tableside guacamole made in a volcanic stone molcajete: chunky ripe Hass avocados gently mashed with finely diced red onion, jalapeño chilies, fresh cilantro, lime juice, and sea salt, served with warm crispy tortilla chips.
Ingredients
Fresh Guacamole
- 3 large ripe Hass avocados, halved and pitted
- 1/2 small red onion, finely diced
- 1-2 fresh jalapeño or serrano peppers, finely minced (seeds removed for milder heat)
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 medium ripe Roma tomato, seeded and diced
- Juice of 1 to 2 freshly squeezed juicy limes
- 1 tsp coarse sea salt or kosher salt (to taste)
- 1/4 tsp freshly ground cumin (optional)
Serving
- Warm freshly fried corn tortilla chips (totopos)
- Fresh lime wedges and extra cilantro leaves
Instructions
Make the Flavor Paste (The Molcajete Secret)
In a traditional stone molcajete or heavy bowl, combine 1 tablespoon of diced red onion, minced jalapeño, a pinch of cilantro, and coarse sea salt. Grind with the pestle for 1 minute into a fragrant, aromatic paste.
Add Avocados and Mash Coarsely
Scoop the flesh of the ripe avocados into the molcajete. Using a fork or pestle, coarsely mash the avocados, keeping plenty of luxurious chunky texture. Never purée guacamole smooth.
Fold in Aromatics and Lime Juice
Gently fold in the remaining diced red onion, chopped cilantro, diced tomatoes, and freshly squeezed lime juice. Taste and adjust salt and acidity.
Serve Immediately
Garnish with lime wedges, extra cilantro, and jalapeño slices. Serve immediately with warm, crispy salted tortilla chips.
Nutrition Facts
* Based on a 2,000 calorie diet.