This is a thicker, easily chip-dippable version of the guacamole that you find in so many central Mexican taquerias. That taqueria version is thin enough to splash on steak tacos and the like, but packing a spicy wallop that precludes hungry taco eaters from using too much. Tacos are typically inexpensive fare; anything with avocado isn’t. Though all guacamole is good guacamole in my book, I have to admit that this has been my favorite guacamole for decades now.
Of course, everybody likes guacamole with chips, but I think Tomatillo Guacamole is delicious sprinkled with coarsely crumbled chicharrón from the Mexican grocery store, plus a plate of sliced cucumber and jícama.
INGREDIENTS
- 3 medium (about 7 ounces) tomatillos, husked and rinsed
- 1 large serrano or 1 small jalapeño chile, stemmed
- 3 large, soft avocados cut in half, seed removed, flesh scooped from the skin
- About 3 tablespoons chopped white onion
- A small handful chopped cilantro
- Salt
- About 1/4 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
INSTRUCTIONS
Make the tomatillo salsa. Lay the tomatillos and chile on a small rimmed baking sheet and roast close up under a hot broiler until blackened and blistered on one side (about 6 minutes), then flip and roast the other side. The chile will likely take less time than the tomatillos, so remove it when lightly charred and soft. (This roasting can be done in an air fryer.) Cool and pulse in a blender or small food processor until coarsely pureed.
Finish the guacamole. Scoop the avocado into a bowl and scrape in the tomatillo mixture. With an old-fashioned potato masher, large fork or back of a large spoon, coarsely mash the avocados together with the salsa. Rinse the onion under cold water, shake off the excess and add to the avocado mixture, along with the cilantro. Stir everything together, then taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve.
