Aztec Guacamole

Print PrintShare with Friends


I recently visited my brother and sister-in-law. She is a fabulous cook who learned from her mother growing up in Mexico City. She doesn't cook from recipes, but from memory and experience of how she was taught. We had a fabulous meal of beef tacos with this guacamole. I watched so I could make it at home. It's different than most because of the tomatillos, and it's wonderful with the beef. I posted the beef taco recipe separately.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1/2 fresh lime, juice of
  • add   1 serrano pepper (may need more depending on heat of pepper and your heat tolerance)
  • add   8 tomatillos
  • add   3 tablespoons cilantro
  • add   2 garlic cloves
  • add   2 avocados
  • add   1 1/2 teaspoons salt
  • add   1/4 medium onion


  1. Rmove the husks from the tomatillos, wash them well, and roughly chop them.
  2. Put the tomatillos, onion, garlic, and pepper in a food processor or blender.Process for about eight seconds.
  3. Add the avocado chunks, cilantro, salt, and lime juice to the food processor bowl.Process an additional ten seconds.The texture is supposed to be somewhat chunky - not a puree.
  4. Taste to adjust seasoning. You may need to add more serrano pepper. The tomatillos and lime will keep the guacamole fresh and it won't turn brown.