I was going to do something rather fun (if necessary) today, but that work-related crisis I told you about yesterday?
Yeah, it’s still here.
I’d do my Charleton Heston impression and fall to my knees while wailing, “Damn them! Damn them all to Hell!” but it just wouldn’t have the same effect, since I lack a ruin of the Statue of Liberty, to say nothing of a beach.
It occurred to me today in my desperate attempt to find something to blog about that would distract me from the work-related crisis that Cinco de Mayo is just around the corner. Then it occurred to me that I have a lot of Mexican inspired recipes, because I’m from Texas and am required to love Mexican food. So, between now and Cinco de Mayo I will post nothing but Mexican and Tex-Mex recipes. Well, when I post recipes…I won’t post them every day.
You get my drift. Right?
And we’ll start off with Guacamole. The recipe I’m giving you is based on the recipe from Diana Kennedy‘s The Cuisines of Mexico, and it is simply delicious – the best guacamole you will ever eat. If you do not have a molcajete (I do and I love it), blend the base ingredients well in a blender or food processor and mash the avocados roughly into it. Always serve guacamole immediately once it is made, as Mrs. Kennedy instructs:
“This is such a beautful concoction, pale green flecked with the red of the tomato pieces and the darker green of the [cilantro]…It is so delicate that it is best eaten the moment it is made. There are many suggestions about keeping it – leaving the pit in, adding a little lime juice, not adding the salt until last, putting it in an airtight contianer. They all help a little, but in no time at all that delicate green has aged.”
serves very few in my house
2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons finely chopped white onion
2 or 3 Serrano chilies, finely chopped (seed beforehand if you don’t like it too spicy)
1 teaspoon salt, or to taste
2 large ripe Haas avocados
1/2 cup finely chopped, unskinned ripe tomatoes
Scant 1/4 cup chopped tomato
2 tablespoons finely chopped white onion
1 1/2 tablespoons roughly chopped fresh cilantro
In a molcajete (or mortar and pestle), crush the cilantro, onion, chilies and salt together and grind to a paste.
Cut the avocados in half, remove the pits and scoop out the flesh with a spoon. Mash the flesh roughly into the base mixture. Stir in the chopped tomato.
Sprinkle with the remaining 1/4 cup tomato, onion and cilantro and serve immediately.