Guacamole Rojo

Adapted from Chef Julian Medina, Toloache, New York City

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Ingredients

2 fully ripened Mexican hass avocados, halved, pitted, peeled and diced		2 tablespoons of crumbled queso fresco, anejo or cotija
1/2 of a red onion, diced		2 tablespoons lime juice
2 tablespoons chopped cilantro		Salt to taste
1 tablespoon of pureed chipotle in adobo

Prep: 15 min Total: 15 min (Quick)

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1
In a bowl marinate the diced onion, chipotle puree, lime juice and a pinch of salt for 15 minutes. Add avocado and cilantro. Mash the ingredients together and check seasoning. Sprinkle queso fresco on top and serve with warm tortillas or chips.

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