Oaxacan Toasted Pepita Guacamole

Ingredients

• 3 large Ripe Hass avocados
• 0.5 cup Raw pumpkin seeds (pepitas)
• 2 whole Serrano chiles, minced
• 0.25 cup White onion, finely diced
• 0.25 cup Fresh cilantro, chopped
• 2 tablespoons Fresh lime juice
• 1 teaspoon Kosher salt
• 0.25 teaspoon Ground cumin
• 1 teaspoon Olive oil
• 2 tablespoons Cotija cheese, crumbled(optional)

Instructions

1. 1

   Place a small skillet over medium heat and add the olive oil and pumpkin seeds.

2. 2

   Toast the pepitas for 3-5 minutes, stirring constantly until they turn golden and begin to pop, then set aside to cool.

3. 3

   In a large bowl or molcajete, mash the diced onion, minced serrano chiles, and salt into a coarse paste.

4. 4

   Halve the avocados, remove the pits, and scoop the flesh into the bowl with the chile paste.

5. 5

   Gently mash the avocado with a fork, keeping it slightly chunky for a traditional Oaxacan texture.

6. 6

   Fold in the lime juice, ground cumin, and chopped cilantro until just combined.

7. 7

   Stir in half of the toasted pumpkin seeds to incorporate that signature crunch throughout.

8. 8

   Top the guacamole with the remaining toasted pepitas and optional cotija cheese before serving.