Avocados have existed in Mexico for thousands of years, and long played an important role as a food source with their anise-scented leaves used as a flavoring in various dishes.
There are many different ways of preparing guacamole, and this typical version is one of my favorites. In Mexico it is more than just a dip, it is an accompaniment to tacos, egg dishes, and grilled meats. If you do not have seasonal ripe tomatoes, just make a simpler version and omit them.
I do recommend guacamole be made right before serving, although the tomatoes, onions, chile, and cilantro can be crushed in advance. It can keep already made, covered with a piece of plastic wrap directly on the surface, for up to an hour, then stirred, but it is so much better when fresh.
Makes about 2 cups, serves 2 to 3
- 1 medium ripe finally chopped tomato (optional)
- 1/4 cup finely chopped white onion
- 2 finely chopped serrano chiles, seeds and all, or to taste
- 2 tablespoons finely chopped fresh cilantro, stems removed
- 3 ripe Haas avocados
- 1/2 teaspoon sea salt
For the Garnish 1 teaspoon finely chopped fresh cilantro, thick stems removed
Hopefully, you have a molcajete, if not, use a bowl and a fork, and put the tomatoes, onion, chile, and cilantro in it, and crush to a paste. Halve the avocados lengthwise, remove the seed, and scoop into the tomato mixture and smash all together, either leaving some chunky pieces of avocado, or mashing it more smoothly—this is a personal preference. Taste and add salt, if needed, sprinkle on the cilantro and, if possible, serve immediately right from the molcajete or a smaller bowl with totopos.