Guacamole With Garlic Confit From Rosewood San Miguel De Allende

Name: Guacamole With Garlic Confit From Rosewood San Miguel De Allende
Ingredients: 2 tablespoon finely chopped white onion; pepper; 1 head of garlic, peeled; olive oil; salt; 4 ounce tomatoes finely chopped; 4 serrano chiles, finely chopped; 3 heaping tablespoons roughly chopped cilantro; 3 large avocados (1 pound each); lime juice; 1 heaping tablespoon finely chopped white onion; 2 heaping tablespoons roughly chopped cilantro; 1 tablespoon of the finely chopped serrano chiles

Chanize Thorpe|April 28, 2014 8:50 am EST

3 (2 ratings)

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Some would say that garlic is an absolute no-no in guacamole. But this resort in one of Mexico’s most colonial towns, bucks tradition. Click here to get more recipes for your Cinco de Mayo celebration!

Servings

6

Ingredients

2 tablespoon finely chopped white onion
pepper
1 head of garlic, peeled
olive oil
salt
4 ounce tomatoes finely chopped
4 serrano chiles, finely chopped
3 heaping tablespoons roughly chopped cilantro
3 large avocados (1 pound each)
lime juice
1 heaping tablespoon finely chopped white onion
2 heaping tablespoons roughly chopped cilantro
1 tablespoon of the finely chopped serrano chiles

Directions

Preheat the oven to 350 degrees Fahrenheit.
Drizzle the garlic in olive oil and wrap in foil. Place into the preheated oven and bake for 15 minutes. After 15 minutes remove the garlic cloves and mash them with the back of a spoon until a paste is formed.
Grind the white onion, chiles, cilantro and salt together to form a paste. Add lime juice.
Cut the avocados into halves, remove the pits, and squeeze the flesh out of the shells. Mash into the chile mixture, fully incorporating all ingredients. Add the garlic paste. The mixture should not be completely smooth.
Stir in all but 1 tablespoon of the tomatoes. Adjust seasoning if necessary, and then top guacamole with the remaining chopped tomatoes, onion, chiles and cilantro.
Serve with oven-baked tlayudas or tortilla chips.