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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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.] Ingredients:
1 large garlic clove |
12 leaves cilantro |
1 large ripe but firm haas avocado |
12 crystals rock salt |
1 tablespoon mexican lime juice |
1/3 cup peeled, deseeded, finely chopped and drained cucumbers |
freshly ground mixed peppercorns (black, green, white, pink, szechuan) |
round tortilla chips |
grated cotija, as an accompaniment |
Directions:
1. 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.
2. 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).
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