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Nutrition Facts
Serving Size 1 (93g) Recipe makes 8 servings
Calories 94
Calories from Fat 69		(73%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 440mg		18%
Potassium 349mg		9%
Total Carbohydrate 7.1g		2%
	Dietary Fiber 4.1g	16%
	Sugars 1.9g
Protein 1.4g		2%
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The Mexican Plate, A Dinner for Eight

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Aztec Guacamole

Recipe #123915 | 30 min | 30 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: PanNan
May 30, 2005

I recently visited my brother and sister-in-law. She is a fabulous cook who learned from her mother growing up in Mexico City. She doesn't cook from recipes, but from memory and experience of how she was taught. We had a fabulous meal of beef tacos with this guacamole. I watched so I could make it at home. It's different than most because of the tomatillos, and it's wonderful with the beef. I posted the beef taco recipe separately.

SERVES 8 -12 (change servings and units)

Ingredients

2 avocados, cut in chunks
8 tomatillos
2 garlic cloves
1/4 medium onion, chopped
1 serrano pepper (may need more depending on heat of pepper and your heat tolerance)
3 tablespoons cilantro, chopped
1 1/2 teaspoons salt
1/2 fresh lime, juice of

Directions

1
Rmove the husks from the tomatillos, wash them well, and roughly chop them.
2
Put the tomatillos, onion, garlic, and pepper in a food processor or blender. Process for about eight seconds.
3
Add the avocado chunks, cilantro, salt, and lime juice to the food processor bowl. Process an additional ten seconds. The texture is supposed to be somewhat chunky - not a puree.
4
Taste to adjust seasoning. You may need to add more serrano pepper. The tomatillos and lime will keep the guacamole fresh and it won't turn brown.

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Featured Reviews for This Recipe

From: Chef #415573

On Oct 2, 2009

Delicious! The tomatillo really adds some flavor.

0 people found this review helpful

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From: Gunnerbun

On Aug 20, 2009

Amazing! I planted my first large garden this year and just got my first few tomatillos. I chose this recipe and I was not disappointed! I was able to use tomalillos, garlic, serrano peppers, and cilantro straight from my garden. I adjusted quantities based upon the size of the items from my garden. It's been a cool summer so things are quite tiny. This is truely a flexible and forgiving recipe, don't be afraid to try it with what you have on hand. The flavors blend really well. I made a slight change to the directions, I blended the tomatillos, garlic, onion, serrano, and cilantro until they were smooth (a texture preference of a good friend) I then mixed it with one mashed avacado and one avacado cut into small chunks. I couldn't stop eating it and I am not a chip person so that is saying something! Thanks for a great recipe!

0 people found this review helpful

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From: Canadian_in_the_Bay

On Jun 8, 2007

I was just about to start my search for the ultimate guacamole but after trying this one (which was the first recipe I tried) my search has come to an end. This is truly a perfect recipe....in fact, I may make more tonight!

3 people found this review helpful

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From: steve in FL

On May 6, 2007

Fabulous! This went over well with your 'beef for tacos', what an amazing combination of flavors.. This guac is great for making up ahead of time, as it does not change color at all because of the acidity.. Great flavor and texture, thanks again!

2 people found this review helpful

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