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Guacamole with Milk

20 mins
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It's a delicious and different idea that my daughter's grandmother taught me, a success to accompany any meat, tacos or simply with tortilla chips. You'll love it!
Learn more about Arizbeth Rodriguez


4 portions
  • 2 avocados
  • 8 Green Chiles
  • 1 pinch salt
  • 250 milliliters milk


We wash the chiles perfectly and remove the tail, we also wash the avocados.
In a very hot comal we put the chiles to roast, until they are brown and one or the other as if it were thundering or exploding. With great care not to burn we move them so that they are evenly roasted and then we remove them from the fire and place them in molcajete or tupper.
We put a handful of salt the chiles and with the help of the stone of the molcajete or a glass we crush them until they are as much waste as possible, for that also the salt helps us.
Cut the avocados in half and carefully remove the bone. With the help of a spoon we remove the pulp from the avocado and empty it to the chiles and continue crushing with the stone or with the glass until forming a very thick paste.
Finally we emptied a splash of milk, to the grope, and continue to crush. It has to be enough to change the flavor but do not become very watered the guacamole.


To accompany some tacos, or to snack with chips


You can add the bones so they do not oxidize very fast or a few drops of lemon

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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