Chef Marta Ortiz of Dulce Patria in Mexico City brings a modern twist to the classic guacamole recipe. By garnishing the green avocado mash with red pomegranate seeds and white fresh-curd cheese, the three colours together represent the colours of the Mexican flag.
- 60 g white onion, finely diced
- 160 ml lemon juice
- 280 g avocado pulp
- 40 g chopped coriander
- 30 g serrano chillies, seeded and chopped, or to taste
- salt and pepper, to taste
- 10 g red pomegranate seeds
- 20 g requesón (see Note)
- corn tortillas, cut into triangles, fried until crisp
- Middle Eastern flat bread, cut into triangles
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 30 minutes
Soak the onion in the lemon juice for 30 minutes to soften and infuse. Drain and set aside.
Carefully mash the avocado in a bowl or molcajete. Add the onion, coriander and serrano chilli. Season with salt and pepper.
Serve the guacamole on a colourful dish, garnished with pomegranate seeds and crumbled requesón. Serve with corn chips and bread on the side.
• Requesón is a Mexican fresh curd cheese very similar to ricotta. Use strained ricotta to substitute if requesón is not available.