Your browser doesn’t support HTML5 video
Jen uses a molcajete to bring new life to this classic dip
For the salsa:
5 plum tomatoes
3 serrano chiles
3 garlic cloves, skin intact
Salt and pepper, to taste
For the tacos:
2 ripe avocados, sliced
4 red radishes, thinly sliced
Oil for grilling
Let's get Cooking...
Place tomatoes, serrano chiles, and garlic in a cast iron skillet. Dry-roast for several minutes on medium-high heat.
Since the garlic will blacken more quickly, remove once charred and peel off the skin. Set Aside. continue roasting the tomatoes and chiles, until softened and blistered.
Meanwhile, grill avocado slices until grill marks appears. Warm up some tortillas on the same grill. Set aside.
Place garlic and salt in a molcajete or large mortar and perstle. Grind into a paste. Then add the chiles and grind again. Repeat the process with the tomatoes.
Season with salt and pepper to taste. Mix in chopped cilantro.
Assemble tacos: place grilled avocado on a tortilla, spoon the salsa over, and garnish with radishes, more cilantro, and lime juice.
You may also like
Red Velvet Tartufo
French Onion Chicken
Layered Empanada Pie