AppetizerMexican

Traditional Molcajete Guacamole

Name: Traditional Molcajete Guacamole
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 small avocados (462g whole, ~315g flesh — 68% yield estimate); 2 tbsp white onion, finely chopped (~20g); 1 small garlic clove (~3g); 2 small serrano chiles, finely chopped, seeds in (~10g); 3 tbsp cilantro, chopped (~6g); ½ tsp sea salt (~3g); 1 tbsp fresh lime juice (~15g); 1 small Roma tomato, finely diced (~60g)

Traditional Mexican molcajete-style guacamole built on the consensus aromatic paste (onion, serrano, cilantro, salt) with two deliberate modifications: garlic ground into the paste and a splash of lime juice for brightness and color preservation. Tomato folded in last for texture.

Prep time

15 min

Total time

15 min

Servings

Ingredients

4 small avocados (462g whole, ~315g flesh — 68% yield estimate) small avocados (462g whole, ~315g flesh — 68% yield estimate)
2 tbsp white onion, finely chopped (~20g) white onion, finely chopped (~20g)
1 small garlic clove (~3g) small garlic clove (~3g)
2 small serrano chiles, finely chopped, seeds in (~10g) small serrano chiles, finely chopped, seeds in (~10g)
3 tbsp cilantro, chopped (~6g) cilantro, chopped (~6g)
½ tsp sea salt (~3g) sea salt (~3g)
1 tbsp fresh lime juice (~15g) fresh lime juice (~15g)
1 small Roma tomato, finely diced (~60g) small Roma tomato, finely diced (~60g)

Instructions

1Place onion, garlic, serrano, cilantro, and salt in a molcajete. Grind with the tejolote into a uniform, slightly oily green-flecked paste — press and turn for a minute or two until the cilantro breaks down and the mixture smells aromatic.
2Halve the avocados, scoop the flesh directly into the molcajete on top of the paste.
3Mash with the tejolote to a chunky texture. Leave visible avocado pieces — do not purée.
4Stir in the lime juice.
5Fold in the diced tomato. Taste, adjust salt if needed, serve immediately with tortilla chips.