Serious Eats - seriouseats.com

The problem with the original recipe is that Mr Beard was trying to adjust from Mexican ingredients to something more "approachable" for US consumers. Today I doubt he would do that because the best ingredients are widely available.

First, you should use Crema Mexicana, the slightly sour and very thick cream available by the pound in Mexican markets (the best choice) or in jars near the cheese in most supermarkets (not quite as good as the bulk product, but usable). You should also roast a serrano pepper in a dry pan until the skin blisters, and peel the skin and cap off to replace the Tabasco. So the recipe I would try is:

1-2 firm ripe (not over ripe) avocados, peeled, and pit removed, then mashed with a fork.
1 1/2 cups chicken broth (canned low fat is ok, but real chicken stock is preferable of course)
1 roasted and peeled serrano chile (I leave the seeds - it is going to be blended!)
1/2 cup Crema Mexicana

Blend all these ingredients in the blender until just smooth. Add the juice of one lime and a little chopped cilantro to the top of each serving. It is best if this is made and left to warm to near room temperature before serving. If it is too cold, the avocado flavor will be greatly reduced.