Best 4 Guacamole En Molcajete From Rosa Mexicano Recipes
If you're looking for an authentic Mexican guacamole recipe that will wow your taste buds, look no further than the Guacamole en Molcajete from Rosa Mexicano. This classic dish is made with fresh avocados, tomatoes, onions, cilantro, serrano peppers, and lime juice, all mashed together in a traditional molcajete (a Mexican mortar and pestle). The result is a creamy, chunky guacamole with a perfect balance of flavors.
The Guacamole en Molcajete is just one of the many delicious recipes you'll find in this article. You'll also find recipes for:
* Guacamole with Roasted Poblano Peppers: This smoky and flavorful guacamole is made with roasted poblano peppers, corn, and black beans.
* Guacamole with Mango and Jicama: This sweet and refreshing guacamole is made with mango, jicama, and red onion.
* Guacamole with Bacon and Chipotle Peppers: This savory and spicy guacamole is made with bacon, chipotle peppers, and smoked paprika.
* Guacamole with Roasted Garlic and Goat Cheese: This creamy and decadent guacamole is made with roasted garlic, goat cheese, and toasted walnuts.
No matter what your taste, you're sure to find a guacamole recipe in this article that you'll love. So grab a molcajete and get started!
GUACAMOLE EN MOLCAJETE FROM ROSA MEXICANO
Make and share this Guacamole En Molcajete from Rosa Mexicano recipe from Food.com.
Provided by SLB44
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in a bowl.
- With the back of a wooden spoon mash these ingredients into a paste. This releases the juices within.
- Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid. Scoop the avocado out of the skin with a spoon (never mash or scrape it).
- Add the avocado to the paste and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.
- Add jalapenos and salt to taste.
- Serve with corn tortillas and chips.
Nutrition Facts : Calories 76.6, Fat 6.7, SaturatedFat 0.9, Sodium 4, Carbohydrate 4.8, Fiber 3.1, Sugar 0.6, Protein 1
GUACAMOLE
This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan. It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it - even if you're the only one partaking.
Provided by Florence Fabricant
Categories easy, dips and spreads, editors' pick
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chili, 1/2 teaspoon cilantro and the salt to make a paste.
- Cut the tomato in half horizontally, squeeze out the juice and seeds and discard. Chop pulp, and add it to the bowl.
- Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves. Carefully rap the pit with the edge of a sharp knife and twist it out. Using a paring knife slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
- Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chili and salt if desired. Serve at once with tortilla chips.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 415 milligrams, Sugar 3 grams
GUACAMOLE DE MOLCAJETE
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
- Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).
GUACAMOLE EN MOLCAJETE
Guacamole en Molcajete from the famous Rosa Mexicano restaurant in New York. The restaurant prepares this dish tableside and serves it up in a pig molcajete. The recipe uses avocados, cilantro, chiles, onion and chopped tomatoes.
Provided by Angela Moore
Categories Other Side Dishes
Time 20m
Number Of Ingredients 6
Steps:
- 1. Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in the molcajete (a lava stone bowl used for grinding and mixing).
- 2. With the back of a wooden spoon (the salt and the stone help in grinding), mash these ingredients into a paste. This releases the juices within. Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid.
- 3. Scoop the avocado out of the skin with a spoon (never mash or scrape it).
- 4. Add the avocado to the paste in the molcajete and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.*** Add jalapenos and salt to taste. Serve with corn tortillas and chips.
- 5. * Only Haas avocados from California, with a dark green bumpy skin, perfectly ripened for rich flavor. ** The tomatoes must be perfectly ripened. *** Mixing the ingredients rather than mashing them leaves the guacamole chunky and somewhat firm, not mushy.
Tips:
- Choose ripe avocados for the smoothest, creamiest guacamole.
- Use a molcajete (a traditional Mexican mortar and pestle) to make guacamole for the most authentic flavor and texture.
- If you don't have a molcajete, you can use a food processor or blender, but be careful not to over-process the guacamole or it will become too smooth.
- Add the ingredients to the molcajete or food processor in the order listed in the recipe to ensure that they are evenly distributed.
- Taste the guacamole as you go and adjust the seasonings as needed.
- Serve guacamole immediately or within a few hours of making it for the best flavor.
Conclusion:
Guacamole is a delicious and versatile dip that can be enjoyed as an appetizer, snack, or side dish. It is a staple of Mexican cuisine and is also popular in many other parts of the world. Guacamole is easy to make and can be customized to your own taste preferences. Whether you like it mild or spicy, chunky or smooth, there is a guacamole recipe out there for everyone. So next time you are looking for a quick and easy snack or appetizer, give guacamole a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
