Guacamole Taquero (Tomatillo Guacamole)
Adapted from "Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking" by Roberto Santibañez with JJ Goode
Not all guacamoles have to be thick and chunky. This tart-tasting blended version is a mix of avocado, tomatillos, epazote (or you can use cilantro), chiles, garlic, onion, and lime juice. Try it as a topping for nachos, burritos, or tacos in addition to the standard tortilla chips.
What to buy: Look for an avocado that gives slightly when pressed but is not completely soft. We used a Hass avocado.
This recipe was featured as part of our guacamole recipe gallery.
- 8 ounces tomatillos (about 4 medium), papery husks removed, rinsed, and quartered
- 6 large fresh epazote leaves or 2 tablespoons coarsely chopped fresh cilantro
- 2 medium jalapeño peppers or serrano chiles, stemmed and coarsely chopped
- 2 medium garlic cloves, peeled and smashed
- 1/4 medium white onion, coarsely chopped
- 1 tablespoon freshly squeezed lime juice, plus more as needed
- 1 teaspoon kosher salt, plus more as needed
- 1 medium, ripe avocado, halved and pitted
1Place all of the ingredients except the avocado in a blender and blend until very smooth, about 1 minute. Turn off the blender.
2Scoop the avocado flesh into the blender and blend until smooth. Taste and season with additional lime juice and salt as needed. Serve immediately or place a sheet of plastic wrap directly on the surface of the guacamole and refrigerate for up to 2 hours. (The plastic wrap will keep the surface of the guacamole from turning brown.)
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