Named from ahuacatl "testicle" and mole, meaning “mixture,” this pulpy sauce moved from strictly Mexican use into America around 1900 and slowly increased in popularity as the avocado became more available in American supermarkets. It really took off after the introduction of corn chips in the 1960s and now is found pre-made in various packages everywhere, but many of them are bland and lack the full flavor of guacamole made from scratch. This version is traditionally made with a molcajete y mano, a large Mexican mortar and pestle carved from volcanic rock. If you don't have a molcajete y mano, you can smash the avocados with a fork or potato masher. From the article Avocado Madness!
2 ripe avocados
1/2 tomato, chopped
1/2 clove garlic
2 habanero chiles, roasted, peeled, stemmed and chopped
1 tablespoon chopped cilantro
Salt to taste
For the chips:
12 small fresh corn tortillas, cut into wedges
2 cups corn oil
Salt to taste
Peel and pit the avocados, then grind them in the molcajete. Add the garlic, chiles and cilantro and keep grinding. Gently squeeze in the lime juice and add salt to taste. Transfer to a bowl and serve with fresh Mexican tortilla chips.
To make the tortilla chips, heat the oil in a large frying pan until it reaches 350 degrees F. Fry the tortilla wedges in batches, cooking each for about 3 minutes, or until they become a nice shade of golden brown. Sprinkle the chips with salt then keep them warm in a 200 degree F. oven.
Heat Scale: Hot