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.