Avocado Tacos

Recipe from Enrique Olvera, adapted by Jeff Gordinier



Yields:

12 tacos

Time Required:

45 minutes

Ingredients:

Preparation:

Step 1:

Make the salsa: Snap the stems off the chiles, and remove the seeds. Using tongs, carefully hold the chiles over a medium flame, to char on all sides. Transfer chiles to a food processor, add the salt, and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)

Step 2:

To serve, place 3 or 4 slices of avocado on each tortilla, and top with salsa, onion, and cilantro.

Readers' Notes:

NYT Cooking readers suggest that other chiles such as guajillos also work, and note that charring dried chiles over flame, or toasting fresh or dried chiles in a dry skillet over medium flame, enhances the texture and flavor.

Cook's Notes:

Honestly, I really use this recipe only to make the salsa verde portion, which is superb for use anywhere you'd use a salsa.



Collected and re-published at http://linuxmafia.com/~rick/recipes/avocado-tacos.html by Rick Moen <rick@linuxmafia.com> on Nov. 17, 2024. Individual recipes are free from copyright. Share and enjoy!

Taken from: https://cooking.nytimes.com/recipes/1016784-avocado-tacos, mirrored at https://archive.ph/D2NqG.

(If I have any copyright title in my own very minor contributions to this page — not my intention — they were created in 2024 by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. I have thereby waived all copyright, compilation copyright, and related or neighbouring rights to this work. This work is published from: United States of America.)