Gua­camole with re­quesón and pome­gran­ate

The Daily Telegraph - Telegraph Magazine - - THE CUT / FOOD -

Makes about 250g A cha­pulin (a grasshop­per, of­ten eaten in Mex­ico), painted with edi­ble gold, can be placed on top of the gua­camole. — 40g chopped onion — juice of 1 fresh lime — 200g av­o­cado flesh — 25g co­rian­der leaves — 1 ser­rano chilli, de­seeded

and chopped — pome­gran­ate seeds,

to scat­ter — re­quesón (moist cheese, the Mex­i­can ver­sion of ri­cotta, which you can use in­stead), to gar­nish — corn tor­tillas, cut in tri­an­gles and fried, on the side (op­tional) Cover the onion with lime juice and soak for 30 min­utes, then drain.

Care­fully mash the av­o­cado in a bowl or

mol­ca­jete (a tra­di­tional lava-stone mor­tar with pes­tle). Add the co­rian­der, onion and ser­rano chilli. Sea­son with salt and pep­per.

Serve the gua­camole dec­o­rated with the pome­gran­ate seeds, crum­bled re­quesón cheese, and tor­tilla tri­an­gles, if you like.

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