Taquitos are high on the list of Huggins Family most loved foods. And, our favorites come from the little stand on Olvera Street in downtown Los Angeles, Cielito Lindo, where taquitos were invented in the mid 1930s. Every trip home to Southern California includes a trek downtown for Combination #1: 3 Taquitos, Beans and Cheese. The taquitos are smothered in “guacamole”. Cielito Lindo’s version of guacamole is a delicious green salsa that you can’t help but dream about. This recipe is the closest I’ve come to replicating its flavor.
Ingredients
- 1 can (28 oz) tomatillos, drained
- 1 bottle (40 oz) roasted green chiles, mild
- ½ onion, sliced
- 4–5 whole garlic cloves
- 1 bunch cilantro (stems and leaves)
- 1–2 avocados (optional)
- 1–2 tbsp avocado oil
- 1½ tsp table salt, plus more to taste
Directions
Broil the Aromatics
Separate the onion into segments and tuck the whole garlic cloves underneath them. Broil until the onion edges are charred and nearly black on some spots, and the garlic is softened and lightly browned.
Blend
Add the broiled onion and garlic to a blender along with the drained tomatillos, roasted green chiles (drain whole green chiles), cilantro, avocado oil, and optional avocado. Blend until completely smooth.
Adjust Seasoning
Add 1½ tsp salt, then taste and adjust as needed. Depending on your green chiles, you may need a bit more—most batches end up around 2 tsp total.
Chill and Serve
Chill for one hour or more before serving. Serve with tacos, taquitos, burritos, or tortilla chips.
Cielito Lindo’s Home Version
After working for some time to recreate Cielito Lindo’s recipe, I learned from Pam that Cielito Lindo published a home version of their guacamole. The recipe can be found below, with some very minor alterations.
Ingredients
- 8 fresh chiles gueritos (yellow chiles), seeded and deveined
- 5 cloves garlic, chopped
- 15 medium tomatillos, peeled and halved
- 2½ cups cilantro, chopped
- 6 cups water
- 2 medium avocados
- 4 tsp table salt
Directions
In a large pan, combine chiles, garlic, tomatillos, cilantro, and water; bring to boil. Lower heat to medium and cook for 5 minutes.
Remove mixture from water and place in blender; reserve water. Add avocado and salt to blender. Blend, adding water in small installments and blend until smooth.
Place in refrigerator overnight to allow flavors to meld. Adjust salt, if necessary.
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