2ripe Mexican avocados, halved, pitted, peeled and diced
1tablespoonchopped white onion
1serrano chile, or to taste, minced (seeding is optional and may substitute with jalapeño)
1tablespoonroughly chopped cilantro leaves
3tablespoonsfresh lime juice
1teaspoonkosher salt, or to taste
1cupshredded Mexican Manchego cheese, or Monterey Jack
To make the guacamole:
Gently mix ingredients in a bowl and serve. It can be prepared a couple of hours in advance if covered and stored in the refrigerator.
To make the faroladas:
Heat a comal or heavy dry skillet over medium-low heat for about 5 minutes. Gently heat the pita breads over the comal or skillet for about 15 seconds per side. Remove and make a horizontal slice halfway through, making a long and wide pocket.
Stuff each pita with about 1/4 cup shredded cheese. Place them back on the hot comal or skillet and heat for about 3 to 4 minutes on each side, to your liking, until cheese is melted and depending how crunchy or soft you want the pita bread. For crunchier, leave longer. Remove from heat, cut into 4 pieces and eat with the guacamole.