When I was in Mexico they served a guacamole sauce as a condiment with their tacos or at least that is what I understood it to be. This is my attempt at recreating this condiment for my carnitas tacos and fresh corn tortillas.
The guacamole sauce that I made was a lot thicker than what I was served in Mexico. So I smeared it on the bottom of my tortillas rather than drizzle it over the top. This sauce was delicious all by itself, but could be dressed up to use as a dip by mixing in chopped onions and tomatoes or by placing a layer of salsa over the top so when you dip your chip it will get both layers at the same time.
I used a food processor to quickly whip this up, but you can use man power and mash the avocados with a potato masher and mince the garlic and cilantro then stir it all together.
GUACAMOLE SAUCE
2 large avocados, pitted and peeled
1 cup Mexican crema, or sour cream
1 large clove garlic, minced
¼ tsp. cayenne
1 med. lime, juiced
1 tsp. kosher salt
¼ tsp. black pepper
1 handfull cilantro
Place the garlic in the bowl of a food processor and pulse to mince.
Add avocado and the rest of the ingredients. Mix until avacados are creamy and ingredients have blended together.
Serve as a dip or with Carnitas and Fresh Corn Tortillas
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