Molcajete De Guacamole Recipe

Prep produce

Peel avocados and halve them. Remove pits and place avocado flesh in a bowl (or directly in a clean molcajete if available). Finely mince the half onion and jalapeño. Seed and finely dice the tomato. Chop cilantro leaves and tender stems. Juice limes until you have about 2 tablespoons.

Prevent browning

Reserve one avocado pit and keep to the side (optional). Add half of the lime juice to the avocado flesh right after cutting to slow browning while you finish prepping other ingredients.

Mash aromatics

If using a molcajete, place the minced onion, jalapeño, a pinch (about 1/4 tsp) of salt, and half the cilantro in the bowl. Use the tejolote (pestle) to grind them together to a coarse paste — this releases juices and blends flavors. If using a bowl, finely mince and mix these aromatics together with the salt.

Add avocado and lime

Add the avocado flesh to the molcajete (or bowl). Sprinkle the remaining salt over the avocado. Mash with the pestle or fork to your preferred texture: leave some chunks for a chunky guacamole or mash smoother for a creamier result. Add the remaining lime juice as you mash, tasting for acidity.

Fold in tomato and cilantro

Gently fold in the diced tomato and the remaining chopped cilantro. Add black pepper and cumin (if using). Taste and adjust seasoning with more salt or lime juice as needed.

Finish and serve

Transfer the guacamole to a serving molcajete or bowl if you prepared it elsewhere. Garnish with a few cilantro leaves and the reserved avocado pit in the center if desired (traditional presentation). Serve immediately with tortilla chips and lime wedges.

For best results, use ripe but firm avocados: they should give slightly when squeezed. Make guacamole to order to keep it bright green and fresh. If you must store it briefly, press plastic wrap directly on the surface to minimize air contact and refrigerate up to 2 hours.