I don’t know about you but when the Nomad family eats Mexican food it has to come with a side of guacamole otherwise I’ll never hear the end of it. I even taught my ayi how to make really good guacamole. She is very patient with mashing it and has a hand for perfectly seasoning it. I’ve always enjoyed my guacamole a bit chunky. Maybe because I was too lazy to mash and mash and mash.
This morning, I was flipping through my Wahaca Cookbook. Wahaca is a Mexican restaurant located in London. I never got around to eating there in the 11 1/2 months I lived in London. In fact, I don’t think I’ve even opened the book since the day I flipped through it at TKMaxx. But with enchiladas on my mind for dinner, I scanned the cookbook’s pages for some Mexican inspiration. That’s when my eyes fell on a gorgeous green blob in the middle of a picture for Corn Pancakes.
Avocado Cream where have you been all my life!?
See you chunky guacamole! Hellooooooooo Avocado Cream!!
Can you tell that I like it?
It was so amazing I’m going to eat it with everything! Tacos, Enchiladas, Burritos, Tortilla Chips, on a spoon! Can I lather it over a cookie?
I used my Magic Bullet to puree the avocados to a luscious silky cream, but you could use a blender or a food processor, no biggie!
After taking my ingredient photo, I decided to add cilantro.
I’m so smart! Loved the addition of it! If you’re not a fan of cilantro just skip it.
- 3 tablespoons Sour Cream
- 2 Avocados
- Juice of 1 Lime
- 1 Garlic
- 1 tablespoon Chopped Cilantro
- Salt and Pepper
- Add everything to your Magic Bullet and blend until creamy. Season with more salt and pepper if needed.
You could also puree it in your blender or food processor.