Not to be redundant, but I want to differentiate between guacamole most people are familiar with, i.e., the dip; and guacamole that is more liquid. When I was a kid in San Diego, my sister and I would go to Pacific Beach and she’d treat me to taquitos from a vendor there. The guacamole was liquid; thicker than, say, Tapatio, but thinner than catsup.
So how do you make it?
I made some with ranch dressing (For use with southwest eggrolls.)
Probably not what your looking for though.
Just searching on “taquito guacamole sauce recipe” gets a lot of hits. I would’ve linked on one, but thought you’d have better luck picking the one that most resembles what you’re looking for. Sounds so good!
Just add sour cream to your guac until you get the viscosity you are looking for. I know what you mean, though. There is a little place in Encinitas that has squeeze bottles of the stuff on the tables for addition to damn near everything on the menu.
It isn’t salsa de guacamole. It is salsa de aguacate. Google salsa de aguacate para taquitos and you’ll find lots of different reipes. The recipes are easy to translate for those who don’t speak Spanish.