Jul 11, 2011

Guacamole Taquero (Taco-Shop Guacamole)

This creamy all-purpose salsa is great on tacos filled with carnitas or grilled cactus. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

Credit: Todd Coleman

MAKES ABOUT 2 1/2 CUPS

INGREDIENTS

8 oz. tomatillos, husked, rinsed, and chopped
1/2 cup packed cilantro leaves
1 tbsp. fresh lime juice
1 tsp. kosher salt
2 cloves garlic, chopped
2 serrano chiles, stemmed and chopped
1 ripe avocado, pitted, peeled
1/2 small white onion, chopped

INSTRUCTIONS

Puree all ingredients in a blender until smooth.

This article was first published in Saveur in Issue #140

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Ratings & Reviews (3)

by Abountifulkitchen on 2011-08-24

Loved this recipe. Made a few small alterations. I knew 2 serranos would be too much heat, so I reduced it to one jalapeno and one anaheim. Also increased the lime juice to two tablespoons. Just posted this on my blog:
http://www.abountifulkitchen.com/2011/08/guacamole-taquero-taco-shop-guac.html
thanks for another great recipe!

by cplatlf on 2011-09-20

This has become a standard for my summer entertaining. Naturally it has flavor and texture and is best for me and my vegan friends on some black bean tacos. It has the added advantage of storing better than other guacamoles I have made. I does not oxidized nearly as fast in storage...not that it lasts very long before it is consumed.

by JENENTONIC on 2012-04-04

I loved this. I added a second avocado because, honestly, there aren't ever enough avocados for my liking. It is like a spicy, light guacamole. Delish. Also, it keeps in the fridge for days...unlike regular guacamole.

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