La Parilla Taqueria Guacamole
La Parilla Taqueria Guacamole - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 jalapeno chile with seeds -- finely minced
3 tablespoons fresh cilantro -- coarsely chopped
1 ripe avocado -- peeled and pitted
1/4 teaspoon kosher salt
1 cup water
3 tablespoons white onions -- diced
This is the version of guacamole you often see in little taquerias in Mexico. The spicy, thin mixture has a great smooth flavor. But the reason you see it used so often is that it is much less expensive than the famous chunky guacamole, an advantage in tiny restaurants where tacos commonly cost less than the equivalent of thirty cents. It is so good, however, that I use it even when the difference in cost is no object.
Put all the ingredients except the onion in a food processor and blend until very smooth. Pour into a bowl and stir in the onion. Use immediately.
Makes about 2 cups.© Jim Catanich
"Chunks of chicken simmer in a spicy tomato and cream sauce for the bright orange chicken tikka..." - jerjer
"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make..." - kelly phillips
"There is a place in Sioux City, IA that has the best pizza sauce on their pizzas I've ever tasted. This recipe is really close to it. I added about two-three Tablespoons of honey and some cyan pepper. Love it!!" - randy t.
"My family loves this soup. There are a few things I done different that made it taste richer. Instead of cooking the potatoes on the stove top, (I think this maks them watery) I baked them in the microwave with the skin on. I let them cool down and then peel them and cut them into chuncks. They ... " - kaykendrick50_12223
"This simple recipe for pizza crust delivers crust that is chewy and soft, with a crispy exterior." - gina
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.