Guacamole Taquero (Tomatillo Guacamole)

Name: Guacamole Taquero (Tomatillo Guacamole)
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 medium ripe avocado, halved and pitted; 6 larges fresh epazote leaves or 2 tablespoons coarsely chopped fresh cilantro; 2 mediums garlic cloves, peeled and smashed; 1 teaspoon kosher salt, plus more as needed; 1 Tbsp freshly squeezed lime juice, plus more as needed; 2 mediums jalapeño peppers or serrano chiles, stemmed and coarsely chopped; 227 grams tomatillos (about 4 medium), papery husks removed, rinsed, and quartered; 0 mediums white onion, coarsely chopped

The recipe Guacamole Taquero (Tomatillo Guacamole) could satisfy your Mexican craving in about 15 minutes. One serving contains 53 calories, 1g of protein, and 4g of fat. For 38 cents per serving, you get a hor d'oeuvre that serves 8. A mixture of serrano chiles, onion, tomatillos, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Place all of the ingredients except the avocado in a blender and blend until very smooth, about 1 minute. Turn off the blender.Scoop the avocado flesh into the blender and blend until smooth. Taste and season with additional lime juice and salt as needed.

Ingredients you will need

Lime Juice

Avocado

Salt

Equipment you will use

Blender

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.)

Ingredients you will need

Guacamole

Wrap

Equipment you will use

Plastic Wrap

Equipment

Blender

Plastic Wrap

Ingredients

Servings:

1medium

ripe avocado, halved and pitted 6larges

fresh epazote leaves or 2 tablespoons coarsely chopped fresh cilantro 2mediums

garlic cloves, peeled and smashed 1teaspoon

kosher salt, plus more as needed 1Tbsp

freshly squeezed lime juice, plus more as needed 2mediums

jalapeño peppers or serrano chiles, stemmed and coarsely chopped 227grams

tomatillos (about 4 medium), papery husks removed, rinsed, and quartered 0mediums

white onion, coarsely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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 Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.