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.
- 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
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.