This avocado sauce has become part of L.A.’s history
It’s hard to walk through Los Angeles’ Olvera Street without making a stop at Cielito Lindo.
The restaurant has been serving its famous crunchy taquitos since 1934, doused in a thin but spicy avocado sauce.
The sauce is a combination of fresh yellow chiles, garlic, tomatillos and cilantro, simmered for a few minutes until softened, then blended with avocado. Cielito Lindo was happy to share its recipe. Enjoy this flavourful little piece of L.A. history.
CIELITO LINDO’S AVOCADO SAUCE 20 MINUTES. MAKES ABOUT 4 CUPS SAUCE.
4 cups water 3 to 4 fresh yellow chiles (chile guero) 2 cloves garlic 6 tomatillos, husks removed and coarsely chopped Leaves from 1 bunch cilantro, coarsely chopped 1 avocado, coarsely chopped ¾ teaspoon salt, or to taste
1. In a heavy-bottom saucepan, combine the water, chiles, garlic, tomatillos and cilantro. Bring the mixture to a simmer, loosely cover, and cook until the chiles and tomatillos are softened, about 5 minutes. Remove from heat.
2. Drain, reserving the water, and place the ingredients into a blender. Add the avocado and salt. Carefully blend at low speed, adding water as needed, until the mixture is puréed to form a thin sauce. Taste and adjust the seasoning if desired. The sauce will keep, covered and refrigerated, up to one week.
Note: Adapted from a recipe by Cielito Lindo in downtown Los Angeles.