At the taco stands in Zihuatanejo, the guacamole served on the side was a bit different than the regular "thick and chunky" guacamole that we're all used to. It was more watered-down. More like a sauce or salsa to pour onto the tacos. And a little Spicier!
Ingredients:
1 large avocado
juice of 1 lime
1 clove of minced garlic
1 ancho or passilla chili
1tsp cumin
2 tbsp olive oil
1/4 tsp chili powder (optional)
1/4 cup chopped cilantro
salt & pepper to taste
Directions:
Heat a frying pan to medium heat. Drizzle small amount of olive oil into pan.
Place Ancho or Pasilla Chili onto the pan. When the chili starts to heat up flip it onto it's other side. Once it starts to puff up, remove the chili from the pan and place it into a bowl with 1 cup of warm water. Let sit for about 15-20 minutes. Then Scrape the seeds out.
In a blender, put in the avocado, lime juice, garlic, ancho/ pasilla chili, cumin, cilantro, olive oil, salt and pepper. Blend together. Start adding the water until you get a smooth consistency (like a creamy soup). Add some chili powder to taste.
serve as a side to any Mexican meal
*Gluten free
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