Monte Albán Guacamole

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.

This recipe goes with Shrimp-and-Guacamole Tostadas

Yield: 3 1/3 cups (serving size: 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 83%
  • Fat: 10.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 1.6g
  • Carbohydrate: 6.1g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 150mg
  • Calcium: 11mg

Ingredients

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

Preparation

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