Guacamole Taquero Recipe

Ingredients

• 8 ounces tomatillos (about 4 medium), papery husks removed, rinsed, and quartered
• 6 large fresh epazote leaves or 2 tablespoons coarsely chopped fresh cilantro
• 2 medium jalapeño peppers or serrano chiles, stemmed and coarsely chopped
• 2 medium garlic cloves, peeled and smashed
• 1/4 medium white onion, coarsely chopped
• 1 tablespoon freshly squeezed lime juice, plus more as needed
• 1 teaspoon kosher salt, plus more as needed
• 1 medium, ripe avocado, halved and pitted

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the tomatillos, jalapeño or serrano chiles, garlic cloves, and chopped white onion in a saucepan, cover with water, and bring to a boil over medium-high heat.

2. Cook about 8 minutes until the tomatillos turn olive-green and soft. Drain well and let the vegetables cool for 2 minutes.

3. Transfer the cooked vegetables to a molcajete or bowl. Add the epazote leaves or cilantro and 1 teaspoon kosher salt, then coarsely mash into a chunky salsa.

4. Scoop the avocado flesh into a separate bowl and mash coarsely with a fork, leaving some texture.

5. Stir the tomatillo mixture into the avocado along with the lime juice. Taste and add more salt and lime juice as needed.

6. Serve right away, or press plastic wrap directly onto the surface and refrigerate up to 1 hour to limit browning.