The other day I was enjoying some guacamole and chips while watching The Godfather. When I heard the famous line from the character Peter Clemenza, “Leave the gun, take the cannoli” I got an idea. Why not make a type of cannoli shell out of a corn tortilla and stuff it with some delicious guacamole, and that is how the Guacamole Cannoli was born! We didn’t use our usual chunky guacamole recipe for this one, we wanted to make it special. We basically combined guacamole and salsa verde together to make the filling. We absolutely love this fun and easy recipe. We are sure you’ll be saying,”Holy moley that’s a tasty guacamole cannoli!”
6 soft corn tortillas, 4″
3 tomatillos, seeds removed, cut in half
1/2 cup cilantro
Juice of one lime
1/4 tsp. cumin
1/8 cup red onions, diced small
1/3 cup tomato, diced
salt & pepper to taste
olive oil for brushing
Method of Prep:
Preheat the oven to 450°F.
Making the “cannoli” shells: The end goal for this portion of the recipe is to make the tortilla look like a cannoli shell. In order to hold their shape in the oven, start by making aluminum foil tubes. I used a 12″ sheet of aluminum foil, folded in half and rolled up.
Using baking twine, wrap each tortilla around the aluminum tube and tie to hold in place.
On a sheet pan with parchment paper, lay the tortillas out and bake in the oven for 3 minutes.
After three minutes, remove the tortillas, and brush with olive oil. Return to the oven for an additional 3 minutes.
Allow the tortillas to cool, and slide the aluminum foil out, being careful not to put too much pressure on the shell. Set them aside.
The Filling: Preheat the oven to 450°F.
On a sheet pan with parchment place the tomatillos flat side down and drizzle with olive oil. Roast in the oven for 5 minutes.
Remove from the oven and allow to cool. After cool, place in a food processor with the cilantro, lime juice and cumin. Blend until well mixed.
In a bowl, mash up the avocados with a fork. You are looking for a creamy texture. Stir in the red onion, tomato and salt & pepper.
Add the tomatillo mixture to the avocado mixture. Mix well.
Using a pastry bag with a large tip, pipe the guacamole into each shell.
Serve with vegan sour cream, or just the way they are.
The recipe makes 6 Guacamole Cannoli’s.