Roasted Garlic Guacamole with Help-Yourself Garnishes Recipe
Yield: 4 cups guacamole, for 16 servings
Active Time: 30 minutes
Total Time: 30 minutes
6 large cloves garlic, unpeeled
6 ripe medium avocados
1/2 cup coarsely chopped fresh cilantro, loosely packed
2 tablespoons fresh lime juice, plus more if desired
1 teaspoon salt
3/4 cup Mexican queso fresco, queso añejo, salted pressed farmer's cheese, firm goat cheese, mild feta or Romano, finely crumbled or grated
3/4 cup toasted pumpkin seeds (see Tip)
3/4 cup sliced pickled jalapeños
1/2 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
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.
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.
To Make Ahead: Cover and refrigerate the guacamole (Step 1) up to 1 day.
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.
Per 1/4-cup serving: 310 calories; 21 g fat (4 g sat, 10 g mono); 7 mg cholesterol; 28 g carbohydrate; 0 g added sugars; 7 g protein; 6 g fiber; 451 mg sodium; 505 mg potassium
Nutrition Bonus: Folate (16 percent daily value).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 4 fat
Roasted Garlic Guacamole Recipe, Mexican Cuisine