2000s Recipes + Menus
Tomatillo Guacamole
Makesabout 3 cups
- Active time:15 min
- Start to finish:15 min
ADAPTED FROM ROBERTO SANTIBAÑEZ, ROSA MEXICANO, NEW YORK CITY
September 2007
Epazote and tomatillo bring a bright zing to this guacamole, which cuts beautifully through the deep flavors of the beef in the mixiote de carne.
- 1 1/2 teaspoons minced fresh serrano chiles, including seeds, or to taste
- 1 1/2 tablespoons chopped fresh epazote leaves or 1 teaspoon dried
- 1 large garlic clove, minced
- 1 tablespoon fresh lime juice, or to taste
- 3 (8-oz) firm-ripe avocados
- 6 oz small fresh tomatillos (about 6), husked, rinsed, and finely chopped
- 1/3 cup minced white onion
-
Stir together chiles, epazote, garlic, lime juice, and 1 teaspoon salt in a bowl, mashing slightly with a fork. Halve and pit avocados, then scoop flesh into chile mixture. Stir in tomatillos and onion, mashing avocado coarsely with fork.
- Keywords
- roberto santibanez,
- latino,
- mexican,
- dressing,
- vegetarian
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