- 4 medium (about 8 ounces total) tomatillos, husked and rinsed
- 3 ripe, medium-large avocados
- ½ medium white onion, chopped into pieces no larger than ¼ inch
- 2 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- salt
- a 1-ounce piece of crispy chicharrón
- 2 Tbsp of Mexican hot sauce such as Tamazula, Valentina or Búfalo
- ¼ cup grated Mexican queso añejo or other garnishing cheese like Romano or Parmesan
- Roast the tomatillos on a rimmed baking sheet about 4 inches below a preheated broiler until soft and blotchy black on one side, about 6 minutes, then flip and roast the other side. Cool. Scoop the tomatillos onto a cutting board, leaving most of their juice behind. (They’ll have softened to the point of almost falling apart). Chop them into rough ¼-inch pieces and scrape them into a large bowl.
- Mash the avocado flesh in with the tomatillos: Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side. Scoop out the pit, then scoop the flesh from each half. With an old-fashioned potato masher, large fork or back of a large spoon, coarsely mash the avocado and tomatillo together.
- Rinse the chopped onion under cold running water, shake off the excess and add to the bowl along with the lime juice and cilantro.
- Stir everything to combine, taste and season with salt, usually about 1 teaspoon.
- If not serving right away, cover with plastic wrap directly on the surface of the guacamole and refrigerate.
-To serve, chop the chicharrón into ¼-inch pieces (Chef Rick Bayless suggests “shaving” the chicharrón into shards by thinly slicing it) and sprinkle it over the guacamole.
- Drizzle with the hot sauce and sprinkle with the cheese.
- Mash the avocado flesh in with the tomatillos: Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side. Scoop out the pit, then scoop the flesh from each half. With an old-fashioned potato masher, large fork or back of a large spoon, coarsely mash the avocado and tomatillo together.
- Rinse the chopped onion under cold running water, shake off the excess and add to the bowl along with the lime juice and cilantro.
- Stir everything to combine, taste and season with salt, usually about 1 teaspoon.
- If not serving right away, cover with plastic wrap directly on the surface of the guacamole and refrigerate.
-To serve, chop the chicharrón into ¼-inch pieces (Chef Rick Bayless suggests “shaving” the chicharrón into shards by thinly slicing it) and sprinkle it over the guacamole.
- Drizzle with the hot sauce and sprinkle with the cheese.
This guacamole is so addictive! The tomatillos and lime added extra zing to this 'healthy fat' dip. A great tip that Keith discovered is to tightly cover any leftover guac in a tupperware container with plastic wrap, add a thin layer of water on top, then tightly cover with the lid. This neat trick perfectly prevents any browning, so you can enjoy the rest of the guacamole another day. How do you like to eat your guacamole?
