Guacamole de la Mixteca

4 large california avocados; ripe
1 cup white onion; minced
4 chiles serranos; minced
1/2 cup cilantro; finely chopped

For the Garnish:
1/2 tomato, diced
1/4 cup white onion, minced
4 to 6 sprigs cilantro, with leaves and a bit of stem

Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to taste. Add onion, chile, and cilantro. Continue mashing until guacamole is thick and lumpy.

Garnish with tomato, onion, and cilantro. Serve with corn tortillas or totopos (crisply fried tortilla wedges). Serve immediately.

Makes about 3 cups.

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