Matador Guacamole

Matador Guacamole

Matador Guacamole

Guacamole con Chiles Toreados

Recipe Yield

4 servings

Cooking time

15 minutes

Rate this recipe

4.58 from 7 votes

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

12comments inMatador Guacamole

  1. 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.

    1. Pati Jinich

      Jan 31

      Muchas gracias James! Love it when my recipes bring back sweet memories to you guys. Un abrazo 😉

  2. 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.

    1. Pati Jinich

      Oct 27

      Great tip, thanks Alan!

  3. Julia

    Jun 07

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

    1. Pati Jinich

      Jun 08

      Yay! Thanks Julia, glad you enjoy it 😉

  4. 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?

    1. 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/pati_2020/mary-mex-crab-dip/

  5. Kris Knudson

    May 17

    What kind of cheese was put on to garnish the gucamole?

    1. 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!

  6. 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!

    1. 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/pati_2020/molcajete/

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