Roasted Garlic Guacamole with Garnishes

Made it,
Loved it.

Serving size 16

Prep Time 30MIN

Total Time 30MIN

Ingredients

Guacamole

6 large cloves garlic, unpeeled
6 ripe medium avocados
½ cup coarsely chopped fresh cilantro, loosely packed
2 Tbsp fresh lime juice, plus more if desired
1 tsp Mexican queso fresco, queso añejo, salted pressed farmer’s cheese, firm goat cheese, mild feta or Romano, finely crumbled or grated

Directions

1. To prepare guacamole: Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop. Scoop avocado flesh into a large bowl. Add the garlic, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.

2. To set up the guacamole bar: Scoop garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.

Kitchen Tip: To toast pumpkin seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To Make Ahead: Cover and refrigerate the guacamole (Step 1) up to 1 day.

Looking for more tasty guacamole recipes? Try Skinny Guacamole and Cheese-Topped Guacamole!

Recipe from “Fiesta at Rick’s” by Rick Bayless; W.W. Norton and Company, July 2010.

Ingredients

Garnishes

¾ cup Mexican queso fresco
¾ cup toasted pumpkin seeds (see tip)
¾ cup sliced pickled jalapeños
½ cup crumbled crisp-fried bacon or 3/4 cup coarsely crumbled chicharrón (Mexican crisp-fried pork rind)
1 16-ounce bag large, sturdy tortilla chips