Friday, November 30, 2012

Truly Mexican!

Concluding my week of essential Mexican recipes, I must include "Guacamole Taquero (Taco-Shop Guacamole)." Guacamole Taquero is more a silky sauce than a chunky guacamole. Made with tangy tomatillos, epazote or cilantro, creamy avocado, and spicy serrano chiles, it adds a spicy kick to tacos, like Pork Carnitas, as well as grilled meats. This recipe is so simple, and because of the acidity of the lime and tomatillos, it does not oxidize like guacamole, and can be stored in the refrigerator and brought to room temperature before serving. 

This recipe comes from Truly Mexican, by renowned Chef Roberto Santibanez of Fonda in New York City. If you like Mexican food, this beautiful cookbook would be a welcome addition to your collection! (Just thought I would throw that out there with Christmas coming soon!)

Guacamole Taquero (Taco-Shop Guacamole)

Makes about 2 cups.


1/2 pound tomatillos (5 or 6), husk removed, rinsed, and coarsely chopped
6 large (about 3 1/2 inches long) fresh epazote leaves or 1/2 cup cilantro leaves
2 small garlic cloves, peeled and coarsely chopped
1/4 cup coarsely chopped white onion
2 fresh serrano (preferred) or jalapeno chiles, stems removed, coarsely chopped, including seeds, or more to taste
1 tablespoon freshly squeezed lime juice, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon Kosher salt
1 small ripe Mexican Hass avocado, halved and pitted


Put the tomatillos into a blender jar first, then add the epazote or cilantro, garlic, onion, chiles, lime juice, and salt. Puree until very smooth, at least a minute. Scoop the avocado flesh with a spoon into the blender jar and blend until smooth. Add a little water, if necessary, to achieve a pourable texture. Season to taste with additional chile, lime juice, and salt (if needed), and blend once more.

Told you it was easy and the color is fantastic!

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