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.

Recipe by Cooking Light October 1999

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

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Directions

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  • 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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Nutrition Facts

113 calories; calories from fat 83%; fat 10.4g; saturated fat 1.6g; mono fat 6.4g; poly fat 1.4g; protein 1.6g; carbohydrates 6.1g; fiber 3.6g; iron 0.8mg; sodium 150mg; calcium 11mg.
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