Charred Guacamole (Guacamole Tatemado)

Name: Charred Guacamole (Guacamole Tatemado)
Cook time: 25 min
Total time: 25 min
Ingredients: 1 pound ripe avocados (3 small or 2 large), halved and pitted, but unpeeled; 1/4 medium white onion, sliced ¼ inch thick; 1 medium poblano chili or 2 medium jalapeños chilies; 4 ounces tomatillos, husked and halved; 1/4 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

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Cook Time: 25 minutes

Total: 25 minutes

Servings: 4

Ingredients

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1 pound ripe avocados (3 small or 2 large), halved and pitted, but unpeeled1/4 medium white onion, sliced ¼ inch thick1 medium poblano chili or 2 medium jalapeños chilies4 ounces tomatillos, husked and halved1/4 cup lightly packed fresh cilantro, chopped2 teaspoons lime juice, plus more to tasteKosher salt and ground black pepperChipotle chili powder, ancho chili powder or smoked paprika, to serve

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Instructions

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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.