Cinco De Mayo: Guac in the kitchen

Celebrate Cinco de Mayo with this tasty recipe for guacamole!

Bruce Ballet, General Manager at Besito West Hartford, joined FOX 61 Good Day Connecticut to share these tips.

Besito Guacamole

Ingredients:

• 1 Hass avocado
• 2 T chopped cilantro
• 1 tsp chopped jalapeno chiles
• 2 tsp chopped onions
• 2 T chopped tomato (discard juice and seeds)
• 1/2 tsp salt

Directions:

1. In a bowl or molcajete, thoroughly mash the following ingredients into a juicy paste using salt as a grinder with the back of a wooden spoon: 1 T chopped cilantro, 1 tsp chopped onions, 1/2 tsp chopped jalapeno chiles, 1/2 tsp salt.
2. Holding  the avocado in the cup of the hand, split the avocado in half lengthwise and remove the seed.
3. Slice the avocado lengthwise in approx. 1/2” strips, then slice across forming a grid.
4. Scoop the avocado out of the skin with a spoon into bowl.
5. Add the avocado to the paste and thoroughly mix together, then add the rest of the ingredients and fold.
6. Add jalapeno chiles and salt to taste.

Besito's tableside guacamole is made fresh to order “en Molcajete” {mol-ca-hete} which is the Mexican term for mortar as in “mortar and pestle.” The molcajete is made of volcanic rock that has been carved into the shape of a bowl with a pig face (in their case) and allows them to expertly make the paste of the guacamole consisting of onions, jalapenos, cilantro and salt that gives the guacamole its rich juicy flavor.

Did you know molcajetes must be cured before use via a rigorous process of grinding rice and water with a pestle to fill in the porous holes in the Molcajete before using.