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  • The base number of servings for this recipe is 6

    Rick Bayless' Tomatillo Guacamole with Chicharrón

    Everything for this guacamole is available at a good grocery store … except, perhaps, the chicharrón, Mexican hot sauce and Mexican queso añejo.  Visiting a Mexican market will certainly provide what you’re after, though you have other options: crispy pork rinds can stand in for the similar chicharrón, your favorite hot sauce can stand in for the Mexican variety and Romano cheese is delicious and widely available.

    Ideas for serving:  Because getting chicharrón, hot sauce and queso añejo in every bite is my favorite part of this guacamole, I like to serve it in a wide, shallow bowl topped with an even layer of chicharrón, drizzled with hot sauce and sprinkled with the grated cheese. Passing a tray of sturdy tortilla chips or little tostadas (baked or fried) topped with fully garnished dollops of the guacamole insures that everyone gets a perfect bite. While I feel tortilla chips are the perfect scoop here, I’ve been known to put out baskets of chicharrón for scooping, too.  

    Rick Bayless is the author of seven popular cookbooks, including Mexican Everyday and Fiesta at Rick’s. With his wife Deann he owns and operates Chicago’s hugely successful Frontera Grill, Topolobampo, and XOCO. Bayless is also the founder of the Frontera Farmer Foundation, an organization that supports small local farmers. His product line of prepared foods is sold coast to coast. He lives in Chicago with his wife and daughter. 









    medium tomatillos, husked and rinsed (about 8 ounces total)
    ripe large avocados
    medium white onion, chopped into ¼ inch pieces
    fresh lime juice
    chopped fresh cilantro
    crispy pork rinds (chicharrón)
    grated Mexican queso añejo (like Romano or Parmesan)
    Mexican hot sauce (like Tamazula, Valentina, or Búfalo)
    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.
    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 1/4 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 1/4 inch pieces (or shave the chicharrón into shards by thinly slicing it) and sprinkle it over the guacamole.
    Drizzle with the hot sauce and sprinkle with the cheese. Serve.
    Reprinted With Permission From Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless. Copyright © 2012 by Rick Bayless and Deanna Groen Bayless. With the permission of publisher, W.W. Norton & Company, Inc.

    The base number of servings for this recipe is 6

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