Sometimes it's the simplest of sauces that can save the day. A quick whirl of sour cream and cilantro in a food processor, and out comes a light green sauce that is cool and fresh, with enough acidity and tang to round out any taco.
The Best Basic Guacamole
The secret to an evenly and deeply flavored guacamole? Mashing the aromatics with salt before mixing with the avocado. Which aromatics you use are up to you, but this method guarantees a delicious guac, every time.
And if this recipe isn't enough to quench your guacamole cravings, here are 12 more variations that will.
Guacamole with Roasted Tomatillos
A variation on the best basic guacamole, the addition of pureed, roasted tomatillos add a smoky note and a little more spreadability to your average guac.
Roasted Tomato Salsa
Roasting the ingredients in the salsa results in a condiment with all the fresh flavors of homemade salsa but with a little more tomato intensity, some added sweetness, and a heat that packed a punch; but with less sharpness than a fresh jalapeño, melding seamlessly into the salsa.
Basic Salsa Verde
Everyone loves salsa verde, the ubiquitous Mexican green sauce made from tomatillos. It is delicious as a simple dip for chips, and it can be used to sauce enchiladas, offered at the table for anything from quesadillas to tamales, or even act as the cooking medium for eggs.
Red Enchilada Sauce
Short on ingredients, it's the process that transforms chiles and tomatoes into a sauce that has an incredibly robust tomato base with an earthy heat throughout—ready to make the best enchiladas ever.
Mole is a term covering many different sauces in Mexico, but it's mole poblano—a thick and savory chili and chocolate sauce from the state of Puebla—that's most synonymous with "mole" around the world. A sauce that usually includes twenty or more ingredients, many requiring their own preparation, this is not an easy recipe to make; but the range and depth of this sauce is nothing short of spectacular.