Guacamole is a simple dish that can be raised a level with a few extra measures, says Edson Diaz-Fuentes. I “desflemar” (neutralise) the chopped onion by adding lime juice, and pre-salt the tomatoes. Mexican grandmas leave the avocado stones in the guacamole to prevent oxidation: you can also do this. avocado stones in the guacamole to prevent oxidation: you can also do this
Serves 4
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- ¼ a red onion, finely chopped
- juice of 1 lime
- 2 ripe tomatoes, halved, deseeded and finely chopped
- 2 ripe avocados, peeled and stoned
- 15g coriander, finely chopped
- 1 green serrano or jalapeño chilli, deseeded and finely chopped (to taste)
- fine sea salt
Method
- Place the onion in a bowl and pour over half the lime juice. Set aside.
- Place the chopped tomatoes in a bowl and sprinkle with a generous pinch of salt. Mix well, then pour the tomatoes into a sieve placed over another bowl. The salt will enhance their flavour and also cause them to release a watery juice.
- Place the avocado flesh in a mixing bowl and add the rest of the lime juice. Use a fork to crush the avocado until it is mashed, but still firm and chunky – you don’t want it to become puréed or watery. Drain the onions and add them to the bowl, along with the drained, chopped tomatoes and coriander. Use a spatula to fold the mixture gently together without mashing the avocado further.
- Add the chopped chilli to taste and adjust the seasoning. That’s it.
Taken from Ciudad de México: Recipes and stories from the heart of Mexico City by Edson Diaz-Fuentes, published by Hardie Grant at £26. To buy from The Week Bookshop for £20.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
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