Martha Ortiz's Nationalistic Guacamole

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 2

  • 6 tablespoons chopped white onion

  • 11 tablespoons fresh lime juice

  • 10 ounces avocado flesh

  • About 2 cups chopped cilantro

  • 5 tablespoons de-seeded and chopped Serrano chiles, or to taste

  • Salt

  • 1 tablespoon pomegranate seeds

  • 1 tablespoon requeson

  • 2 pieces dried chile de arbol, fried

  • Homemade totopos (fried tortilla chips)

DIRECTIONS:

  • Combine the onion and lime juice in a bowl and let sit for 30 minutes to “mellow” the onion.  Drain and set the onion aside.

  • Carefully mash the avocado in a bowl or molcajete.

  • Blend in the cilantro, the mellowed onion, and the Serrano chiles.  Season with salt to taste.

  • Serve the guacamole in an eye-catching dish and garnish with the pomegranate seeds, requeson, and chile de arbol.

  •  Serve with homemade totopos for dipping.

Melanie Dunea