Charred Guacamole (Guacamole Tatemado)

Ingredients

• 2 Hass avocados (Halved and pitted; leave the skins on while charring)
• 1 White onion (Medium; cut into thick slices)
• 1 Poblano chili (Stemmed; leave whole or cut in half lengthwise)
• 4 Tomatillos (Husked and rinsed)
• 0.25 cup Fresh cilantro (Chopped, plus more for garnish if desired)
• 2 tbsp Lime juice (Freshly squeezed)
• Kosher salt (To taste)

Steps

1. 1

   Heat a large cast-iron or other heavy skillet over medium-high heat until very hot. Do not add oil; the ingredients are charred directly in the dry pan.

2. 2

   Add the onion slices, poblano, and tomatillos to the hot skillet. Cook, turning occasionally, until the surfaces are heavily browned and blistered and the vegetables have softened, about 10 to 15 minutes. Work in batches if the pan is crowded.

3. 3

   Add the avocado halves to the skillet, cut side down with the skins still attached. Char for several minutes, until the exposed flesh is browned in spots and lightly smoky but not deeply softened.

4. 4

   Transfer the charred onion, poblano, tomatillos, and avocado halves to a plate or bowl. Let them cool until easy to handle. Cooling the ingredients helps preserve the guacamole’s texture and color.

5. 5

   Remove and discard the avocado skins and pits. Chop the avocado flesh, charred onion, poblano, and tomatillos. For a smoother guacamole, chop the vegetables finely; for a chunkier texture, leave them in larger pieces.

6. 6

   Place the avocado in a bowl and mash it with a fork or potato masher, leaving some small chunks for texture.

7. 7

   Add the chopped charred onion, poblano, tomatillos, cilantro, and lime juice to the mashed avocado. Stir gently until evenly combined.

8. 8

   Season with kosher salt to taste. Serve promptly, garnished with additional cilantro if desired.

Notes

The source notes that the avocado skins should remain on during charring because they protect the flesh from becoming too soft and help prevent discoloration. Cool the charred aromatics and avocados before chopping and mashing for easier handling and better texture and color. The ingredient quantities and detailed method were reconstructed because the accessible page excerpt is paywalled and does not display the complete recipe.

Nutrition per serving

• appetizer
• dip
• vegetarian
• vegan
• gluten-free
• dairy-free
• Mexican
• charred