Guacamole Toreado

Guacamole Toreado

Guacamole Toreado

Prep Time

5 minutes

Cook Time

-  

Serves

4 people

This slideshow requires JavaScript.

This recipe provided by Mercadito Restaurant.

See our video and restaurant review, too.

If there is pico de gallo left over, it can be refrigerated for about 1 week.

Ingredients

  • 2 avocadoes, sliced in half and pit removed
  • 1 cup tomatillo pico de gallo (recipe follows)
  • 1 1/2 tablespoons toreado puree (recipe follows)
  • 1/4 tablespoon key lime juice
  • Salt to taste
  • Tomatillo Pico De Gallo:
  • 2 cups tomatillo, medium diced
  • 1 cups red onions, medium diced
  • 1/4 cup cilantro, finely chopped
  • Toreado Puree:
  • 1/4 cup oil, separated
  • 1/4 cup serrano chiles, sliced lengthwise
  • 3/4 cup onions, sliced
  • 2 garlic cloves, whole
  • 1/4 cup maggi sauce

Preparation

  • 1 In a bowl, add all ingredients.
  • 2 With a fork or a whisk, mash and mix well.
  • 3 Tomatilla Pico De Gallo:
  • 4 In a bowl, combine all ingredients, making sure tomatillo is more visible than the red onion.
  • 5 Toreado Puree:
  • 6 Heat sauté pan with 1/8 cup oil.
  • 7 Add serrano chiles and sauté for 5 to 6 minutes.
  • 8 In a separate pot, add remaining oil, let heat and sweat onions and garlic until lightly caramelized.
  • 9 Add serrano chiles and sweat for 3 to 4 minutes.
  • 10 Add maggi sauce.
  • 11 Reduce heat to low and cook down until garlic,onions, and chiles are extremely soft.
  • 12 Put all ingredients in blender until a thick puree is formed.

More

More TFC