Roasted Tomatillo Guacamole
Today’s recipe is barely a recipe.
I could mash avocados in my sleep (and not forget the squeeze of lime juice).
The other day BuzzFeed had a list of 30 foods to DIY instead of buy. The list included hummus, granola, nutella, tomato sauce, pesto, and guacamole. My question is this: Who doesn’t make their own guacamole?!
Call me a DIY snob, but I think this is actually a guacamole-specific issue. I’ve bought plenty of storebought hummus in my day (despite also making it at home quite frequently). But guacamole is different.
Grocery store guacamole is a pathetic excuse for even a distant relative of an avocado product. (A disowned relative, maybe.) I don’t know how many liquids, dyes, fillers, or preservatives they mix in to get it to be that slimy, runny consistency, and I don’t want to know either. So grocery store guacamole? Never. I mean I barely even trust restaurants! (<– Okay, this is snobbery, but of the southern California variety.)
Sidenote: you might be wondering, “fine, but what would you do if you no longer lived in California?” I have two answers to that question: 1) buy overpriced avocados and eat real guacamole, but far less often; 2) salsa.
Speaking of salsa, I’ve always made guacamole with a generous dollop or two of fresh salsa or hot sauce (can I use “dollop” for salsa?), so this recipe is nothing truly revolutionary in that respect. But I’m here to tell you that when I added homemade roasted tomatillo salsa to my guacamole, it blew all previous storebought-salsa-spiked guacamole incarnations out of the water.
Smoky, garlicky, tomato-y in a tomatillo-y way. This recipe is
the one reason you should be making your own roasted tomatillo salsa. It’s also a very good reason to get yourself a volcanic stone molcajete (mortar) and tejolote (pestle).
A molcajete isn’t absolutely necessary to make guacamole or salsas, but when you’re serving up something this good, you kind of want to honor it a little with the presentation. More importantly, a molcajete will give your guacamole the perfect texture: super smooth in some spots, with just as many larger pieces of partially-smashed avocado throughout as you want there to be. (It will also make your avocado-mashing that much more fun, and that much faster– which takes some of the fun back out of it– although it will of course save you time in a Guacamole Emergency.)
If you’re curious, we found our molcajete at a local Mexican grocery store, and googled directions for how to season it. I can’t remember now what websites full of molcajete wisdom we landed on, but here’s how we did it:
Paula soaked the whole thing in water overnight (3 or more hours should do the trick). She then spread out a sheet of plastic on the living room floor (this was a wise move; use plastic or paper for easier clean-up), set the molcajete down in the center of it, poured in a small handful of un-cooked grains of white rice, and proceeded to grind the rice to a powder.
When you try this at home, little black specks will show up in your rice; that is normal. Just keep discarding your ground-up rice and grinding another little handful at a time until your ground rice goes from dark gray to light gray to white. (This took Paula a whole evening of watching Arrested Development and left her arm a bit sore. I suppose I could have offered to help…)
Once the ground rice comes out white, your molcajete is seasoned. At this point, you can also grind up some spices or garlic, or just let it gradually become seasoned with those types of flavors as you use it more often for salsas or guacamole. Always wash the molcajete using only water and a scrub brush (you’ll need one)– but never soap– and let air-dry.
It seems my ulterior motives behind this blog post have come to light: regardless of whether or not you print out my Roasted Tomatillo Guacamole recipe, I hope I’ve convinced all of you that molcajete ownership is very worth it. (Real volcanic rock molcajete ownership that is; if you use the imitation concrete-laced ones, there will always be a little concrete in your food…) The only hard part, depending on where you live, might be figuring out where to buy one.
Print this recipe (includes roasted tomatillo salsa recipe). (PDF)
Roasted Tomatillo Guacamole
~ 1 clove garlic
~ 2-3 ripe avocados
~ fresh lime juice (from about ½ of a lime)
~ 5-6 Tbsp. roasted tomatillo salsa (salsa verde)
~ handful of cilantro sprigs, roughly chopped
~ salt and pepper, to taste
~ dash of ground chipotle or other ground chili pepper
~ dash of hot sauce
~ diced serrano or jalapeño
~ diced fresh tomato
~ diced red or white onion
How to make it:
1. Grind the garlic in your molcajete (or mince, or use a garlic press).
2. Halve the avocados, slice them lengthwise and crosswise, then use a spoon to scoop out the cubed avocado into your molcajete (or bowl). Smash with the tejolote/pestle (or a fork) until the avocados have reached your desired consistency. (Our molcajete is rather shallow, so it’s helpful to use a spoon to prevent avocado spillage while doing this.)
3. Squeeze over the fresh lime juice, and stir it into the mashed avocado with a spoon.
4. Stir in the roasted tomatillo salsa and the chopped cilantro, then taste and season with salt, pepper, or ground chipotle, if necessary. Serve with tortilla chips (or on top of chilaquiles, as a vegan alternative to the fried egg!).
Print this recipe! (PDF) (Includes roasted tomatillo salsa recipe.)
Related recipe posts:
|Chilaquiles Verdes with Roasted Tomatillo Salsa||Crema de Aguacate (Mexican Avocado Soup)||Avocado Hummus||Chayote Mango Salad with Avocado|