Step 1

Begin by grinding a coarse paste of onion, chile, salt and half of the cilantro in a molcajete. The salt will act as an abrasive, assisting you as you grind with the tejolote. (If you like the texture of diced onion, reserve half of the onion to mix in at the end.)

Step 2

Carefully cut the avocados in half, removing the pits and scooping the flesh into the molcajete. Mix well with the paste and add the rest of the cilantro, giving it a rough mash.

Step 3

Season to taste with lime juice, extra chile and salt. Garnish with a few totopos (chips) and serve.