Matador Guacamole

Matador Guacamole

Guacamole con Chiles Toreados
4 servings
Pati Jinich
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, chiles toreados, cilantro, guacamole, jalapeno, lime, pati’s mexican table, scallions
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Matador Guacamole recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"


  • 2 jalapeño chiles
  • 4 scallions
  • 1/4 cup soy sauce
  • 1/4 cup freshly squeezed lime juice
  • 3 ripe avocados, halved, meat scooped out and diced
  • 2 tablespoons chopped cilantro leaves

To Prepare

  • Char the jalapeños and scallions on a preheated comal or skillet over medium-low heat for about 10 minutes, flipping often, until completely charred, wrinkled and softened. You can also do this under the broiler.
  • Once nicely softened and charred, slice the jalapeños and scallions and place in a medium bowl with the soy sauce and lime juice. Stir and let marinate for at least 10 minutes, this makes for matador chiles or chiles toreados.
  • In a medium bowl or in a molcajete, mash the avocados. Mix in the matador chiles, scallions, 1/4 cup of the soy and lime mixture (reserve the remaining 1/4 cup for the milanesa torta if making), and the cilantro.

10 comments on “Matador Guacamole

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  1. Hello Ms. Patti
    I have been a fan of you and your recipes for years and I have a suggestion for dicing avocados. After halving the avocados and removing the seed I use a table knife to cut the meat into dice and then scoop it into a bowl. It’s quicker, less messy and a lot easier cleaning up. You may like it.

  2. Just made this today. Absolutely delicious! This is our guacamole recipe for when we want to “pull out all the stops!”

  3. I am addicted to the Matador Chile recipe from the Mexican Today cookbook, but when I make Matador Chiles, I just eat them out of the bowl. Do you have any suggestions for other uses for Matador Chiles? What do they go with?

    1. Hey Kris, for this recipe I used Queso Cotija, a crumbly, tangy Mexican cheese, you can look for it here in the US, I know FUD USA sells it in some grocery stores. If you can not find it, queso fresco or any other crumbly cheese will do. Good luck!

  4. Hola Pati!
    I don’t know what I’d do during this quarantine if I didn’t have you, your shows and cookbooks to keep me smiling and sane (and cooking)!! Muchas Gracias! One question, I have a new molcajete that is a rough stone. Do I have to prepare this before I start using it?

    Thanks for being there for us!