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Charred Guacamole (Guacamole Tatemado)

Charred Guacamole (Guacamole Tatemado)

By Courtney HillApril 28, 2025

  • Makes
    4 servings
  • Cook Time
    25 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.

Tip

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.

Ingredients
  • 1

    pound ripe avocados (3 small or 2 large), halved and pitted, but unpeeled

  • ¼

    medium white onion, sliced ¼ inch thick

  • 1

    medium poblano chili or 2 medium jalapeños chilies

  • 4

    ounces tomatillos, husked and halved

  • ¼

    cup lightly packed fresh cilantro, chopped

  • 2

    teaspoons lime juice, plus more to taste

  • Kosher salt and ground black pepper

  • Chipotle chili powder, ancho chili powder or smoked paprika, to serve

Step 1

Heat a 12-inch skillet (preferably cast-iron) over medium-high until water flicked onto the surface sizzles and evaporates within seconds, about 3 minutes. Place the avocado halves cut side down in the pan, then add the onion slices, poblano chili and tomatillos. Cook, occasionally turning everything but the avocado halves, until mostly charred all over, 7 to 10 minutes; transfer each item when done to a large plate. Cool completely.

Step 2

Remove the stem and seeds from the poblano (there is no need to remove the skin). Finely chop the poblano, onion and tomatillos, then place in a medium bowl.

Step 3

Using a spoon, scoop the avocado flesh into the bowl. Add the cilantro, lime juice and ½ teaspoon salt. Mash to a coarse puree, then taste and season with salt, pepper and, if desired, additional lime juice. Transfer to a serving bowl and sprinkle with chili powder.

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