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Guacamole Toreado
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
This recipe provided by Mercadito Restaurant.
See our video and restaurant review, too.
Foodie Byte: If there is pico de gallo left over, it can be refrigerated for about 1 week.
Preparation
- In a bowl, add all ingredients.
- With a fork or a whisk, mash and mix well.
- Tomatilla Pico De Gallo:
- In a bowl, combine all ingredients, making sure tomatillo is more visible than the red onion.
- Toreado Puree:
- Heat sauté pan with 1/8 cup oil.
- Add serrano chiles and sauté for 5 to 6 minutes.
- In a separate pot, add remaining oil, let heat and sweat onions and garlic until lightly caramelized.
- Add serrano chiles and sweat for 3 to 4 minutes.
- Add maggi sauce.
- Reduce heat to low and cook down until garlic,onions, and chiles are extremely soft.
- Put all ingredients in blender until a thick puree is formed.
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