Molcajete Salsa and Avocado Tacos

Jen uses a molcajete to bring new life to this classic dip


  • 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


  1. Place tomatoes, serrano chiles, and garlic in a cast iron skillet. Dry-roast for several minutes on medium-high heat.
  2. Since the garlic will blacken more quickly, remove once charred and peel off the skin. Set Aside.

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