Ingredients
1 whole Avocado
1 whole Lime
2 cloves Garlic
1 teaspoon Salt
1 whole Plum Tomato
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mole paste — dissolve in broth for complex Oaxacan mole
Oaxacan red mole paste — milder than negro, ancho-based, sweet
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Cut the avocado in half to pit it. Using a knife, cross-hatch the avocado fruit (cutting just until you hit the skin) and turn the avocado half inside out over a bowl. The pieces should fall out. (If the avocado is less than willing to give up its inside, drag a spoon along the cross-hatched inside, along the area where the fruit meets the skin.) Zest a little bit of the lime over the avocado pieces and then roll lime on a hard surface to release the inner juices. Cut lime in half and squeeze the juice over the avocado pieces right away before the flesh turns brown. Set aside. Place the garlic on a cutting board and cut into smaller pieces. Pile salt on top. Mash together with a knife or a fork until it forms a paste. Set aside. Slice the tomato into small pieces and add it into the avocado. Mash together until guacamole is to desired consistency. Add garlic and salt and mix together. Serve with tortilla chips.