Chef Jorge uses a molcajete (the bowl-like thing called a
mortar in English) and a tejolote (the rounded bottom rock used for grinding
known as a pestle in English). They are both made of volcanic rock in the state
of Guanajuato, Mexico.
You can also use a heavy bowl and a large spoon to crush
the ingredients. While it won't have the same flavor as the molcajete, it will
make good guacamole. If you want to find out why the molcajete makes the best
guacamole you can read about it here.
{Makes 6 servings}
You'll need:
1 tablespoon finely chopped garlic
2 tablespoons finely chopped white onion
1 tablespoons finely chopped jalapeño peppers
1 ripe Haas avocado
A few drops of lime juice
A dash of salt
1 heaping tablespoon of diced tomato
1 heaping tablespoon of chopped cilantro
A little adult help
Equipment:
A butter knife
A bowl
A large spoon
Crush together the garlic, onion, and the jalapeño peppers.
Sprinkle with a dash of salt.
Cut the avocado in half the long way, from the narrow end to the wide end.
Take out the seed and save it. (See Grow your own Avocado Tree)
Place half of the avocado in the palm of your hand. Using your butter knife, slice through the meat of the avocado in 1/2 strips the long way and then cut across the avocado the opposite way, making little cubes. Repeat with the other half.
Hold the avocado over the bowl. Using your spoon, scrape the meat out of the avocado skin.
Squeeze a few drops of lime juice into the mix.
Mash the avocado until it is creamy but still a little lumpy.
