Buttery, creamy, chunks of avocado mixed with fire-roasted jalapeño and spring onions that are soaking in a mix of soy sauce and lime juice with cilantro that makes an incredible, salty, tangy, guac that is so worthwhile!
- 2 ea. Jalapeño chiles
- 4 ea. Scallions
- 1/4 c. Lime juice, freshly squeezed
- 3 Ripe avocados, halved, meat scooped out and diced
- 2 T. Cilantro leaves, chopped
- Char the jalapeños and scallions on a preheated comal or skillet over medium-low heat for about 10 minutes, flipping often, until completely charred, wrinkled and softened. You can also do this under the broiler.
- Once nicely softened and charred, slice the jalapeños and scallions and place in a medium bowl with the soy sauce and lime juice. Stir and let marinate for at least 10 minutes, this makes for matador chiles or chiles toreados.
- In a medium bowl or in a molcajete, mash the avocados. Mix in the matador chiles, scallions, 1/4 cup of the soy and lime mixture (reserve the remaining 1/4 cup for the milanesa torta if making), and the cilantro.