Boda Trio Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, coarsely mash avocados to desired texture (chunky or smooth). Immediately stir in lime juice and salt to taste to prevent browning.

Add mix-ins

Fold in finely diced red onion, chopped jalapeño (use less if you want milder), chopped cilantro, and diced tomato if using. Taste and adjust salt, lime, and pepper.

Cover and chill briefly: Press plastic wrap directly onto surface of guacamole to minimize air contact and refrigerate up to 30 minutes to let flavors meld before serving. Serve at room temperature or slightly chilled.

Roast vegetables

Dry-roast the roma tomatoes, whole serranos, quartered onion pieces, and unpeeled garlic cloves in a hot cast-iron skillet or comal over medium-high heat. Turn occasionally until tomatoes and chiles are blistered and lightly charred all over and onions are softened, about 10–12 minutes. (Alternatively broil on a rimmed baking sheet, 8–12 minutes, turning once.)

Peel garlic and cool

Remove garlic from heat, let cool slightly, then squeeze roasted garlic from papery skins (if desired).

Blend salsa

Transfer roasted tomatoes, chiles (stemmed; seed if you prefer less heat), roasted onion, and roasted garlic to a blender or food processor. Pulse until you reach a slightly chunky to smooth consistency, about 6–10 short pulses. Add dried oregano and 1 tsp salt; pulse once more.

Finish and simmer

Heat 1 tsp vegetable oil in a small skillet over medium heat. Pour blended salsa into skillet and simmer gently 4–6 minutes, stirring, to meld flavors and reduce raw edge. Stir in fresh cilantro and lime juice off heat. Taste and adjust salt or chiles. Let cool to warm or room temp before serving.

Prep cheeses

Chop the melting cheese into small pieces so it melts evenly. Cube the cream cheese so it will incorporate smoothly.

Melt

In a medium saucepan over low to medium-low heat, combine milk and chopped melting cheese. Stir frequently until cheese is mostly melted. Add cream cheese and continue stirring until a smooth, glossy sauce forms, 4–6 minutes. Keep heat low to prevent separation.

Season

Stir in chopped pickled jalapeños (if using), ground cumin, and 1/4 tsp salt. Taste and adjust seasoning or add a splash more milk to reach desired dipping consistency.

Keep warm

Transfer to a serving bowl set over a small candle warmer or keep on lowest heat setting, stirring occasionally to prevent skin forming. Garnish with chopped cilantro before serving.

Arrange the tortilla chips in a large serving basket or platter. Place three bowls on the platter, one with guacamole, one with salsa ranchera, and one with salsa de queso. Add lime wedges on the side for squeezing over chips or guacamole. Serve immediately so guacamole stays fresh and queso remains warm.