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Guacamole in Aztec means avocado (from ‘guac’) sauce (from mole).
If you can make a corn tortilla, says Tommi Miers, you can make tacos, tostadas, tacquitos, with their citrussy-fresh fillings and their hot salsas. Learn to char your chillies, grill your tomatoes, toast your garlic, and pat out your own corn tortillas like (as one Mexican proverb has it) ‘a butterfly’. Join Tommi at the chic Miele Gallery to make and eat classic Mexican street food as they do in the markets of Mexico.
The secret to a good guacamole is to use ripe avocados, masses of fresh coriander and really mash up the chilli to a paste before you even begin to think about adding the avocados.
Put a quarter of the onion and half the chilli and salt in a pestle and mortar and mash to a rough paste.
Cut open the avocados, remove the stones and scoop out the flesh into the mortar(or into a large bowl if your mortar is small). Roughly mash the flesh with a fork, adding the half the lime juice as you go.
When you have a rough guacamole, stir in the rest of the lime juice and chillies, coriander and red onion.
Season with plenty of black pepper and more salt if you think it needs it. If it doesn’t taste delicious by this stage, think whether it might need more lime juice or coriander.
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