Super Bowl Recipe: Mercadito’s Guacamole

February 01, 2013 | Homepage

Guacamole de Granada (FRONT)  

In honor of Super Bowl XLVII, Mercadito Midtown chef Patricio Sandoval is sharing the recipes for two of his signature guacamoles, Guacamole Toreado and Guacamole de Granada. Just add chips, cold beer, and comfy seating for all and consider your game day hosting prep done.

Guacamole Toreado

2 avocados
1 cup tomatillo pico de gallo*
1 1/2 tablespoons toreado puree**
1/4 tablespoon Key lime juice

Prepare tomatillo salsa and toreado purée and set aside (see recipes below). Slice avocados in half, remove pits, and separate flesh from skin. Add avocados, tomatillo pico de gallo, toreado purée, and lime juice to a bowl and combine, using a fork or whisk to mash avocado. Season with salt to taste.

Guacamole de Granada

2 avocados
1 cup tomatillo pico de gallo*
2 tablespoons habañero, chopped
2 cups pomegranate seeds
1/4 cup queso fresco
Lemon juice

In a bowl, combine avocados, pico de gallo, habanero, one and three-quarter cups pomegranate seeds, and lemon juice and salt to taste. With a fork, mash the ingredients until the guacamole is smooth. Top the guacamole with the remaining pomegranate seeds and queso fresco.

*Tomatillo Pico de Gallo

2 cups tomatillo, medium diced
1 cup red onions, medium diced
1/4 cup cilantro, finely chopped

In a bowl, combine all the ingredients, making sure the tomatillo is more visible than the red onion.

**Toreado Purée

1/4 cup oil, separated
1/4 cup serrano chiles, sliced lengthwise
3/4 cup onions, sliced
2 whole garlic cloves
1/4 cup maggi sauce

Heat a sauté pan with one-eighth cup oil. Add the serrano chiles and sauté for five to six minutes. In a separate pot, add the remaining oil, let it heat and sweat onions and garlic until lightly caramelized. Add the serrano chiles and let them sweat for three to four minutes. Add maggi sauce and reduce to low heat and cook until garlic, onion, and chiles are extremely soft. Purée in a blender and allow to cool. 

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