In modern Mexico, making guacamole in a molcajete
is reserved for special occasions. But anyone who
has eaten guacamole made the traditional way insists
that its texture and taste are superior to its counterpart
made with any other tool, especially the food
processor. If you don’t have a molcajete, mash the ingredients
with the back of a fork or a potato masher,
and finely chop the onion, garlic, and chipotle before
adding them. Or, use any large mortar and pestle.
Place the cilantro, onion, chipotle, garlic, and salt in a
molcajete or other mortar and mash until blended and
the mixture becomes a paste. Alternatively, finely chop
together all the ingredients and place in a bowl.
Add the avocado, lime juice, and adobo sauce to taste
and roughly mash with the tejolote until the avocado is
coarse but creamy and the mixture is blended. Alternatively,
use a potato masher, pastry blender, or the back
of a fork to make a coarse, creamy mixture. Using a
small rubber spatula, gently fold in the mango.
Taste and adjust the seasoning with salt. Serve directly
from the molcajete or transfer to a deep, wide serving
bowl. Serve with tortilla chips or raw vegetables.
