Monte Albán Guacamole

Monte Albán Guacamole Recipe

This is how the guacamole at Monte Albán might have tasted. For historical fidelity, we have omitted the garlic and citrus juice because these ingredients were introduced by the Spanish. Fortunately, the tartness of the Tomatillo Purée makes up for the lack of lemon juice. Spread on the Shrimp-and-Guacamole Tostadas, or serve as a dip with baked tortilla chips.

Yield:

3 1/3 cups (serving size: 1/3 cup)

Recipe from

Nutritional Information

Calories 113
Caloriesfromfat 83 %
Fat 10.4 g
Satfat 1.6 g
Monofat 6.4 g
Polyfat 1.4 g
Protein 1.6 g
Carbohydrate 6.1 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 150 mg
Calcium 11 mg

Ingredients

1 teaspoon minced seeded serrano chile
1/2 teaspoon salt
6 peeled ripe avocados, seeded (2 pounds)

Preparation

Combine Tomatillo Purée, serrano chile, salt, and avocados in a bowl, and mash the mixture to desired consistency. Cover and chill.

Note:

October 1999
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