Not all guacamoles have to be thick and chunky. This tart-tasting blended version is a mix of avocado, tomatillos, epazote (or you can use cilantro), chiles, garlic, onion, and lime juice. Try it as a topping for nachos, burritos, or tacos in addition to the standard tortilla chips.
What to buy: Look for an avocado that gives slightly when pressed but is not completely soft. We used a Hass avocado.
This recipe was featured as part of our guacamole recipe gallery.| Adapted from "Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking" by Roberto Santibañez with JJ Goode
- 1Place all of the ingredients except the avocado in a blender and blend until very smooth, about 1 minute. Turn off the blender.
- 2Scoop the avocado flesh into the blender and blend until smooth. Taste and season with additional lime juice and salt as needed. Serve immediately or place a sheet of plastic wrap directly on the surface of the guacamole and refrigerate for up to 2 hours. (The plastic wrap will keep the surface of the guacamole from turning brown.)