Easy, Breezy and Yummy, what not to like about a recipe like this? Even the Emperors loved it, the kingly dish
A Kingly Dish
The women of the palace labor away, preparing enormous quantities of food for the evening meal of the emperor Montezuma and his retinue.
One woman in particular is in charge of preparing Montezuma’s favorite dish, ahuacamolli. Working quickly, just before it is to be served, she and her helpers peel the ripened ahuacatl fruit.
They remove the large pits and the leathery skin, then drop the green flesh of the fruit into their molcajetes and mash it into a chunky paste.
Next, they add a few dollops of a sauce made from vine-ripe tomatoes, green chilies and a dash of sea salt.
As each woman’s batch is completed, it is carefully piled onto a large, finely crafted ceramic platter, imported exclusively for the Royal Household from the city of Cholula, across the snowcapped mountains to the east.
Then, when all is ready, a young maiden cradles the platter in her outstretched arms and carries it into the dining hall.
With head bowed, she kneels down and places the dish before the great and powerful Montezuma. He casually takes a warm corn tortilla from the basket at his side, folds it in half and uses it to scoop up a bite of the ahuacamolli.
He savors its flavor and creamy texture, then smiles and nods his approval.
Make sure you use ripened avocados and high quality fresh ingredients. Make your own twists, make this recipe yours, and let me know what you did to adapt it to your taste, in the comments, so I can also try.
My simple and fabulous Guacamole