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.
Yield: 3 1/3 cups (serving size: 1/3 cup)
Recipe from
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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
- Combine Tomatillo Purée, serrano chile, salt, and avocados in a bowl, and mash the mixture to desired consistency. Cover and chill.
Monte Albán Guacamole Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads, Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Meatless
- OCCASION: Cinco de Mayo
- PUBLICATION: Cooking Light
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Shrimp-and-Guacamole Tostadas
Cooking Light
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