Charred Guacamole (Guacamole Tatemado)
- Makes4 servings
- Cook Time25 minutes
A trip to Mexico City revealed that when it comes to guacamole, anything goes. We saw it garnished with peanuts, flavored with all manner of herbs, even studded with seafood. We like the butteriness of avocado paired with smoky notes, so we created this version that employs the Mexican cooking technique of charring ingredients in a hot pan—tatemar, in Spanish—to develop toasted complexity. Onion slices, a poblano chili and tomatillos all get this treatment, even the avocados.
Don’t peel the avocado halves before charring. The skin protects the flesh from becoming too soft and prevents discoloration. After charring, cool the aromatics and avocados before chopping and mashing. They will be easier to handle, and the guacamole will also have better texture and color.
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