Avocado Tacos

• 4 pasilla chiles
• 1/2 teaspoon coarse sea salt
• 2 garlic cloves
• 10 tomatillos, boiled in salted water for 15 minutes or until soft
• 3 avocados, sliced thin
• 12 corn tortillas
• 3/4 cup white onion, finely diced
• 1/2 cup chopped cilantro

1. Make the salsa: Snap the stems off the chiles and remove the seeds.
2. Using tongs, carefully hold the chiles over a medium flame to char on all sides.
3. Transfer chiles to a food processor, add the salt and process into a powder.
4. Add the garlic and tomatillos and puree until smooth.
5. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
6. To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.

chiles, salt, garlic, water, avocados, corn tortillas, white onion, cilantro

Taken from cooking.nytimes.com/recipes/1016784 (may not work)