Description
This is perhaps the most popular avocado sauce used by taco truck vendors in Mexico. A little sour and very creamy, it’s used to top everything from totopos (fried tortilla chips) to tacos and chilaquiles. The acidity of the tomatillos keeps the avocado fresh and vibrantly green for up to three days, if properly refrigerated. You can put it in a squirt bottle or spoon it directly onto your food. This recipe has a spicy kick, so if you desire a milder flavor, seed and devein the chiles. My daughter Nikki, who doesn’t care much for avocados, eats this sauce by the spoonful. Try saying the name of this sauce quickly and you’ll see how catchy it is.
Ingredients
- 4–5 medium tomatillos, husks removed, rinsed and chopped (you should have 1 cup)
- 2 Serrano chiles, stems removed (seeded and deveined if less heat is desired)
- 1 cup packed cilantro (leaves and tender stems), chopped
- ¼ cup minced white onion
- ¼ cup water
- 1 Hass avocado
- Lime juice, to taste
- • Salt and freshly ground black pepper, to taste
Instructions
- In a blender, combine the tomatillos, chiles, cilantro, onions, and water; blend until smooth. Slice the avocado in half and remove and discard the pit. Scoop out the flesh of the avocado and add it to the blender; blend until smooth. Transfer the sauce to a large bowl; season with lime juice, salt, and pepper.
Notes
From Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina by Sandra A. Gutierrez. Copyright © 2013 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu