Roberto Santibañez' Guacamole With Tequila & Apples Recipe

Name: Roberto Santibañez' Guacamole With Tequila & Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the apples & pecans; 1 large crisp, sweet apple, such as Gala or Macintosh, peeled, cored, and finely diced; 1 tablespoon silver (blanco) tequila; 1 tablespoons freshly squeezed lime juice; 1/4 cup pecan halves, sliced crosswise or coarsely chopped; 1 teaspoon butter; 1/8 teaspoon fine salt, or 1/4 teaspoon kosher salt (or to taste); For the guacamole; 1 fresh serrano or jalapeno chile, stemmed; 2 tablespoons finely chopped white onion; 1 teaspoon coarse salt, or 1/2 teaspoon fine salt (or to taste); 3 tablespoons chopped cilantro, divided; 1 large or 2 small ripe Mexican Hass avocados, halved and pitted

Servings: persons

For the apples & pecans
1 large crisp, sweet apple, such as Gala or Macintosh, peeled, cored, and finely diced
1 tablespoon silver (blanco) tequila
1 tablespoons freshly squeezed lime juice
1/4 cup pecan halves, sliced crosswise or coarsely chopped
1 teaspoon butter
1/8 teaspoon fine salt, or 1/4 teaspoon kosher salt (or to taste)
For the guacamole
1 fresh serrano or jalapeno chile, stemmed
2 tablespoons finely chopped white onion
1 teaspoon coarse salt, or 1/2 teaspoon fine salt (or to taste)
3 tablespoons chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted

1
Toss the apple with the tequila and lime juice in a bowl and let the mixture stand for 30 minutes to 1 hour.
2
Heat the oven or toaster oven to 350u00b0 F. Spread the pecans on a small baking pan and bake until golden and fragrant, 7 to 8 minutes. Add the butter to the pan and toss to melt the butter and coat the pecans. Sprinkle with salt, tossing to coat.
3
Heat a comal, griddle, or heavy skillet over medium-low heat and roast the chile, turning it over with tongs once or twice, until tender, blistered all over, and blackened in spots, 10 to 15 minutes. Once cool enough to handle, remove the skin from the chile (you might have to use a paring knife).
4
Mash the chile, onion, salt (the coarseness of the kosher salt will help you make the paste), and 2 tablespoons of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife, and then transfer the paste to a bowl.
5
Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with the spoon into the mortar or bowl. Toss well, mashing the avocado coarsely with a pestle or fork, taking care to keep the avocado chunky.
6
Gently stir in the apple mixture and most of the pecans just until it holds together. Garnish with the remaining pecans and cilantro. Serve right away with tortilla chips.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the apples & pecans, 1 large crisp, sweet apple, such as Gala or Macintosh, peeled, cored, and finely diced, 1 tablespoon silver (blanco) tequila, 1 tablespoons freshly squeezed lime juice, and more.

Yes, Roberto Santibañez' Guacamole With Tequila & Apples falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roberto Santibañez' Guacamole With Tequila & Apples

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