We've posted a few references to an L.A. landmark, Olvera Street and our favorite taquito stand, Cielito Lindo. See posts one and two. I was real surprised to get a few request for the sauce recipe. I've tried many times to replicate and finally gave up, jeeze, it's only about forty miles to LA.
The request saying they'd take anything close so I thought I'd give it one more try. I mean I do fancy myself a pretty good cook and I've eaten enough of their guacamole--I should be able to get closer. I'd even seen a recipe in a cook book, god only knows where, that says cook the sauce to change the raw taste.
This is not your typical guacamole, it is thin and strained of any seeds. You really don't even taste the avocado there is so little.
1 can of Herdez Salsa Verde, or something that has tomatillos, onions, serrano peppers, salt, and cilantro.
1/2 ripe avocado
about 1/2 cup cilantro, packed
one serrano pepper, no seeds
Blend this in a food processor until smooth. Add salt to taste or extra serrano peppers if you like it hotter. Strain out all the seed.
Now here's the odd part, bring to a simmer over medium heat and cook for about five minutes. Don't boil, just simmer, this isn't a reduction. Thin with a bit of water or chicken broth. This is a real thin sauce. Maybe as thin as tomato juice. Cool and refrigerate.
So I made this a few days ago and damn, if I didn't come closer than I'd even hoped. It is lacking something I can't put my finger on, maybe thinning with chicken broth would be it. If you make it and you've eaten at Cielito Lindo's you tell me. For now, I think I'm satisfied.