the new guac

As far as I’m concerned, this may be the best way to make guacamole. In a pinch, we do the classic avocado-lime-salt and maybe a bit of tomato or salsa mixed in, but the buttery avocado and the slightly sour and tangy tomatillos make the most delicious combination. We happened upon this combo by chance, just trying to get rid of some leftover salsa verde in the fridge by mixing it in with an avocado. The guacamole made a quick and delicious dinner on a homemade corn tortilla with refried black beans and some shredded jalapeno cheddar.

Green Tomatillo Salsa
(adapted from Rick Bayless)

6 tomatillos, husked and rinsed (tomatillos look like green tomatoes with papery skins)
1 jalapeno
Big handful of cilantro
¼ cup minced white onion
Salt

In a blender or food processor, combine the tomatillos, jalapeno, cilantro, and a bit of water (about a ¼ cup). Blend to a coarse puree, scrape into a serving dish, and add the onion. Season with salt.

The New Guacamole
(barely a recipe)

Mix some tomatillo salsa with some avocado, lime juice and salt to taste.

Corn Tortillas
(from the Maseca bag)

1 cup corn masa flour (corn flour, not cornmeal!)
2/3 cup water
1/8 teaspoon salt

Mix together until forms soft dough, adding a bit more water if necessary. Make 8 balls from the dough and then press each between two sheets of plastic wrap, using a skillet to press down evenly to form a flat disk. Cook on a dry griddle or skillet. The trick that I’ve found is to have the griddle on nearly high heat, so that each side of the tortilla cooks for less than one minute on each side and still gets the black toasty spots that make it look like a proper tortilla.