Guacamole Taquero: Taco-Shop Guacamole

Name: Guacamole Taquero: Taco-Shop Guacamole
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 6 larges (about 3 1/2 inches long) fresh epazote leaves or cilantro; 2 smalls garlic cloves, peeled and coarsely chopped; 1 small ripe Mexican Hass avocado, halved and pitted; 2 fresh serrano or jalapeño chiles, coarsely chopped, including seeds, or more to taste; 1 Tbsp freshly squeezed lime juice, or more to taste; 1 teaspoons fine salt, or 1 teaspoon kosher salt; 227 grams tomatillos (5 or 6), husked, rinsed, and coarsely chopped; 59 milliliters coarsely chopped white onion

Guacamole Taquero: Taco-Shop Guacamole might be just the Mexican recipe you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 54 calories, 1g of protein, and 4g of fat per serving. This recipe serves 8. It works best as a hor d'oeuvre, and is done in around 15 minutes. Head to the store and pick up epazote leaves, salt, mexican hass avocado, and a few other things to make it today.

Instructions

Put the tomatillos into the blender jar first, then add the epazote, garlic, onion, chiles, lime juice, and salt. Blend until very smooth, at least a minute (be patient; see note below). Scoop the avocado flesh with a spoon into the blender jar and blend until smooth.

Ingredients you will need

Lime Juice

Tomatillos

Avocado

Epazote

Chili Pepper

Garlic

Onion

Salt

Equipment you will use

Blender

Add a little water, if necessary, to achieve a pourable texture. Season to taste with additional chile, lime juice, and salt, and blend once more.

Ingredients you will need

Lime Juice

Chili Pepper

Water

Salt

This salsa tastes best the day it's made, but the acidity from the tomatillos will keep it from discoloring as quickly as most guacamoles. It'll still be delicious the next day if you store it in the refrigerator with a piece of plastic wrap pressed against the surface.

Ingredients you will need

Tomatillos

Salsa

Wrap

Equipment you will use

Plastic Wrap

Let it come to room temperature before you serve it.

Note: Blending Stubborn Tomatillos

Ingredients you will need

Tomatillos

It takes a minute or so for the blades of the blender jar to catch raw chopped tomatillos. Once they do, all the ingredients will be pulled toward them. Be patient, and do not add any water. If the tomatillos don't liquidize after a minute or so, stop the blender, prod them with a wooden spoon, and try to blend again.

Ingredients you will need

Tomatillos

Water

Equipment you will use

Wooden Spoon

Blender

Equipment

Blender

Plastic Wrap

Wooden Spoon

Ingredients

Servings:

6larges

(about 3 1/2 inches long) fresh epazote leaves or cilantro 2smalls

garlic cloves, peeled and coarsely chopped 1small

ripe Mexican Hass avocado, halved and pitted 2

fresh serrano or jalapeño chiles, coarsely chopped, including seeds, or more to taste 1Tbsp

freshly squeezed lime juice, or more to taste 1teaspoons

fine salt, or 1 teaspoon kosher salt 227grams

tomatillos (5 or 6), husked, rinsed, and coarsely chopped 59milliliters

coarsely chopped white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.