This is a thicker, easily chip-dippable version of the guacamole that you find in so many central Mexican taquerias. That taqueria version is thin enough to splash on steak tacos and the like, but packing a spicy wallop that precludes hungry taco eaters from using too much. Tacos are typically inexpensive fare; anything with avocado isn’t. Though all guacamole is good guacamole in my book, I have to admit that this has been my favorite guacamole for decades now.

Here's the recipe!👇
https://www.rickbayless.com/recipe/ro...

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00:00 Rick's Intro to Guacamole Verde
00:44 Making a Tomatillo Salsa
02:46 Prepping the Avocados
04:59 Combining the Salsa and Avocado
05:50 Adding Onions and Cilantro