Molcajete Salsa and Avocado Tacos
Jen uses a molcajete to bring new life to this classic dip
Ingredients
- 5 plum tomatoes
- 3 serrano chiles
- 3 garlic cloves, skin intact
- Chopped cilantro
- Salt and pepper, to taste
- 2 ripe avocados, sliced
- 4 red radishes, thinly sliced
- Corn tortillas
- Chopped cilantro
- Lime wedges
- Oil for grilling
Steps
- Place tomatoes, serrano chiles, and garlic in a cast iron skillet. Dry-roast for several minutes on medium-high heat.
- Since the garlic will blacken more quickly, remove once charred and peel off the skin. Set Aside.
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