Guacamole with Milk
It's a delicious and different idea that my daughter's grandmother taught me; a total success to accompany any meat, tacos, or simply with tortilla chips. You will love it!
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
4
Servings
-
- 8 serrano chiles
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Preparation
20 mins
0 mins
Low
- We wash the chiles thoroughly and remove the stems, and we also wash the avocados.
- In a very hot comal, we roast the chiles until they are nicely browned and some start to pop or burst. Being very careful not to burn ourselves, we move them around to roast evenly and then remove them from the heat and place them in a molcajete or tupperware.
- We add a handful of salt to the chiles and using the stone of the molcajete or a glass, we crush them until they are as broken down as possible; the salt helps with this as well.
- We cut the avocados in half and carefully remove the pit. Using a spoon, we scoop out the avocado flesh and add it to the chiles, continuing to crush with the stone or glass until we form a very thick paste.
- Finally, we pour in a splash of milk, to taste, and keep crushing. It should be enough to change the flavor but not so much that the guacamole becomes too watery.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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