🥑 Guacamole with Chicharrónes (Pork Rinds)
🍽️ Serves: 4–6
⏱️ Ready in: 10–15 minutes
🧂 Ingredients:
For the Guacamole:
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3 ripe avocados, halved and pitted
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1 small red onion, finely chopped
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1 small tomato, seeded and diced (optional)
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1–2 cloves garlic, minced
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1 jalapeño or serrano pepper, minced (optional, adjust to spice preference)
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¼ cup fresh cilantro, chopped
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Juice of 1 lime
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Salt and pepper, to taste
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Optional: pinch of cumin or chili powder
For Serving:
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1–2 cups chicharrónes (pork rinds) – whole or crushed for topping/scooping
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Extra lime wedges
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Hot sauce (optional)
👩🍳 Instructions:
1. Mash the Avocados:
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In a medium bowl, scoop out avocado flesh and mash to your desired texture — chunky or smooth.
2. Add the Mix-Ins:
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Stir in onion, tomato (if using), garlic, jalapeño, cilantro, and lime juice.
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Season with salt, pepper, and optional spices.
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Taste and adjust lime, salt, or spice as needed.
3. Serve with Chicharrónes:
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Spoon guacamole into a serving bowl.
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Top with crushed chicharrónes for crunch or serve whole ones on the side as scoops.
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Add a dash of hot sauce or an extra squeeze of lime if desired.
🔥 Variations & Tips:
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Want extra richness? Mix in diced bacon or cotija cheese.
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Make it tropical: Add diced mango or pineapple for a sweet twist.
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Make ahead: Guacamole is best fresh, but to prevent browning, press plastic wrap directly onto its surface and refrigerate.
Let me know if you want a keto-friendly full platter, or how to turn this into a loaded guacamole bar!
