April 28, 2014
Guacamole from Viceroy Riviera Maya
Chef Jetzabel Rojas Barragan uses chicharrones, or pork rinds, are the special ingredient that gives this guacamole a special crunch! Search for the greens in the foreign produce section or specialty supermarkets.
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Ingredients
- 5 pieces of avocado
- 2 pieces of tomatoes chopped in cubes
- longaniza from Valladolid for garnish
- 1 Cup queso Fresco (fresh Mexican cheese)
- Pork skin, for garnish
- 5 fresh epazote leaves
- Few drops of lemon juice
Directions
Mash the avocado in a molcajete, add salt and pepper. Make sure there are small, chunky pieces, as it doesn't have to be a puree. Add the tomato, lemon juice and epazote. Mix well. Serve accompanied with pork skin and queso fresco, top with longaniza as a garnish.
Nutritional Facts
Servings5
Calories Per Serving404
Total Fat35g54%
Sugar3gN/A
Saturated7g37%
Cholesterol17mg6%
Protein9g18%
Carbs20g7%
Vitamin A89µg10%
Vitamin B120.4µg6.8%
Vitamin B60.6mg28.9%
Vitamin C27mg45%
Vitamin D0.7µg0.2%
Vitamin E5mg23%
Vitamin K46µg58%
Calcium173mg17%
Fiber14g57%
Folate (food)176µgN/A
Folate equivalent (total)176µg44%
Iron1mg7%
Magnesium72mg18%
Monounsaturated21gN/A
Niacin (B3)4mg19%
Phosphorus212mg30%
Polyunsaturated4gN/A
Potassium1136mg32%
Riboflavin (B2)0.3mg18.8%
Sodium201mg8%
Thiamin (B1)0.2mg10.9%
Trans0.2gN/A
Zinc2mg13%