Matador Guacamole
Guacamole con Chiles Toreados
Recipe Yield
4 servings
Cooking time
15 minutes
Rate this recipe
Ingredients
- 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.
Comments
14comments inMatador Guacamole
Lorie
May 08
Pati hi just bought your book off Amazon truly love your recipes thanks for teaching us gringo’s your wonderful cooking I also watch your show @create on Pbs like going threw recipes on this site to luv your travel logs to different places in Mexico have so much respect hope you keep giving us more thanks 🙏
Pati Jinich
May 10
Thanks to you Lorie, so glad you bought the book, I hope you will have lots of fun cooking out of it. Un abrazo!
James Ramos
Jan 30
Truly enjoy watching you cook, hearing your memories and the food origin stories. It takes me back to being home with my Abuela, laughing and cooking with her. Thank you for your dedication to educate others of our beautiful history and culture.
Pati Jinich
Jan 31
Muchas gracias James! Love it when my recipes bring back sweet memories to you guys. Un abrazo 😉
Alan
Oct 26
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.
Pati Jinich
Oct 27
Great tip, thanks Alan!
Julia
Jun 07
Just made this today. Absolutely delicious! This is our guacamole recipe for when we want to “pull out all the stops!”
Pati Jinich
Jun 08
Yay! Thanks Julia, glad you enjoy it 😉
Michael
May 27
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?
Pati Jinich
May 28
Hi Michael, glad you love the “chiles toreados”! You could add them to steak or fish tacos, mix them with rice or use them in this one other recipe here, enjoy! https://patijinich.com/pati_2020/mary-mex-crab-dip/
Kris Knudson
May 17
What kind of cheese was put on to garnish the gucamole?
Pati Jinich
May 20
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!
Tia Linda
May 05
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!
Pati Jinich
May 11
Congratulations on your new molcajete Tia Linda, you are going to love it! Here you can read more about how to cure it and more. Enjoy! https://patijinich.com/pati_2020/molcajete/