In a large molcajete with tejolote in hand take jalapeno and javanero chilies grind adding onion, Hawaiian sea salt, cilantro, garlic and tomatoes. Take avocados, cut in half, twist gently and pull apart removing pits. Cube avocado flesh in skin and gently turn skin inside out and scoop into molajete. Repeat with all avocados. Take in the aroma and dynamic colors and textures as you enjoy the evolution of an Aztec tradition.
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|Serving Size: 1 Serving (2241g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2659 (81%)|
|Amt Per Serving||% DV|
|Total Fat 295.4g||394 %|
|Saturated Fat 42.8g||214 %|
|Monounsaturated Fat 197.1g|
|Polyunsanturated Fat 36.8g|
|Cholesterol 0mg||0 %|
|Sodium 155.5mg||5 %|
|Potassium 10218.4mg||269 %|
|Total Carbohydrate 189.2g||56 %|
|Dietary Fiber 139.5g||558 %|
|Sugars, other 49.7g|
|Protein 43.1g||62 %|
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Calories per serving: 3296
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