Guacamole Three Ways: Simple, Herby or Luxurious (Guacamole Tres Estilos)
A Riff on "Stage Two" Guacamole: Replace the lime juice with (or, for extra-tangy guacamole, add along with the lime juice) about 1/2 cup homemade or bottled tomatillo salsa—perfect as a topping or a dip, especially when you need to make the guacamole ahead (the additional acid in the tomatillos helps keep the guacamole greener for longer).
Avocado Sauce: For a tangy sauce to drizzle over raw (or blanched) vegetables or on tacos, tostadas and the like, follow the above variation, increasing the tomatillo salsa to 1 cup; puree everything in a blender. If the sauce is too thick to drizzle, thin with additional tomatillo salsa. A little heavy cream, sour cream or crème fraiche can be added for wonderful richness.
My 25th Wedding Anniversary Breakfast: Rick Bayless resurrected this forgotten recipe that he had created the year he and Deann got married. Shred two medium-large (10 to 12 ounces total) red-skin potatoes; squeeze out excess moisture between your hands. Heat a very large (12-inch) skillet over medium and lightly coat with oil. Form 4 small potato pancakes, sprinkle with salt and press flat with a spatula. When browned on one side, flip and brown the other side. Smear with the simplest guacamole, top each with a poached egg and sprinkle with salt, black pepper and cilantro.
Copyright 2005 Rick Bayless, Mexican Everyday, W.W. Norton & Company, Inc.