Andrew Dansby, Brittany Britto, Staff Writer, Shelwebb, Jacob Carpenter Staff Writers, Hailey Waller, Sig Christenson, San Antonio Express-News
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½ cup fresh lime juice ¼ cup avocado oil 1 teaspoon citric acid, optional 6 firm-ripe Hass avocados, halved and pitted Kosher salt and freshly ground black pepper ½ medium red onion, diced 2 large jalapeños, seeded, diced ½ cup finely chopped cilantro ½ teaspoon ground cumin 2 tablespoons extra-virgin olive oil Instructions: Preheat the grill or a cast-iron grill pan to very high heat. In a small bowl, combine the lime juice, avocado oil and citric acid (if using). Season the avocados with salt and pepper. Brush them liberally with the lime juice mixture. Place the avocado halves flesh side down on the grill until they are slightly charred, about 4 minutes. Flip them and grill on the skin side for 1-2 minutes to heat the avocados through but not char the skin. Remove from the grill and brush the flesh side with more lime juice mixture. Set aside to cool to room temperature. Squeeze the avocado flesh into a large molcajete or bowl. It should slip right out of the skins from the grilling. Add the onion, jalapeños, cilantro, cumin, olive oil and any remaining lime juice mixture from the grilling. Process with the mano in the molcajete or with a spoon in the bowl to get a semi-smooth paste with some small chunks about the size of a pea. Season with salt and pepper. Serve immediately with the freshly fried tostones for dipping. Guacamole can be stored in a pastry bag or airtight container for up to one day. Makes 6 servings From “Cooking in Marfa: Welcome, We’ve Been Expecting You” by...
