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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Chunky Guacamole & Chicharrones Recipe

Chunky Guacamole & Chicharrones Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Chunky Guacamole & Chicharrones Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 each ripe Hass avocados; 2 tbsp fresh lime juice; 0.5 each small red onion, finely diced; 1 each Roma (plum) tomato, seeded and diced; 2 tbsp fresh cilantro, finely chopped; 0.5 each jalapeño, seeded and finely minced; 1 each garlic clove, very finely minced; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.125 tsp ground cumin (optional); 1 tsp extra-virgin olive oil (optional, for sheen); 2 each lime wedges, for serving; 8 each pork rinds (chicharrones), large pieces; 0.5 tsp smoked paprika; 0.25 tsp chili powder; 0.25 tsp garlic powder; 0.5 tsp finely grated lime zest; 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 1 tsp neutral oil for brushing (avocado or vegetable); 1 tbsp optional: chopped fresh cilantro for garnish

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time20m

Serves4

Make Chunky Guacamole & Chicharrones Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Guacamole

3 each ripe Hass avocados

2 tbsp Fresh lime juice

1/2 each small red onion, finely diced

1 each Roma (plum) tomato, seeded and diced

2 tbsp fresh cilantro, finely chopped

1/2 each jalapeño, seeded and finely minced

1 each garlic clove, very finely minced

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1/8 tsp ground cumin (optional)

1 tsp extra-virgin olive oil (optional, for sheen)

2 each lime wedges, for serving

Chicharrones

8 each pork rinds (chicharrones), large pieces

1/2 tsp Smoked paprika

1/4 tsp Chili powder

1/4 tsp Watkins garlic powder

1/2 tsp finely grated lime zest

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

1 tsp neutral oil for brushing (avocado or vegetable)

1 tbsp optional: chopped fresh cilantro for garnish

Method

Guacamole

Prepare produce

Cut the avocados in half, remove the pits and scoop the flesh into a medium mixing bowl. While working, squeeze 1 tablespoon of the lime juice over the avocados to slow browning.

Dice and mince

Finely dice the red onion and tomato (remove seeds from the tomato to avoid excess moisture). Mince the jalapeño (remove seeds if you want milder heat) and garlic. Chop the cilantro and set all aside.

Mash and fold

Using a fork or potato masher, mash the avocados to a chunky texture — leave some pea- to plum-sized pieces for a rustic mouthfeel. Add the remaining 1 tablespoon lime juice, diced onion, tomato, jalapeño, garlic, and cilantro to the bowl.

Season

Add kosher salt, black pepper and the optional cumin. Gently fold everything together until combined, tasting and adjusting seasoning. If using, stir in the 1 teaspoon olive oil for a glossy finish. Keep the guacamole slightly under-seasoned if you’ll serve with salted chicharrones.

Rest

Cover the guacamole bowl with plastic wrap pressed directly onto the surface to minimize air contact, and let rest 5–10 minutes at room temperature to allow flavors to meld. Taste again just before serving and adjust lime or salt as needed.

Chicharrones

Prep seasoning

In a small bowl, combine smoked paprika, chili powder, garlic powder, lime zest, sea salt and black pepper. Stir to blend.

Lightly oil chicharrones

Arrange the pork rinds on a sheet of parchment or a rimmed tray. Using a pastry brush or the back of a spoon, lightly brush each chicharrón with a thin film of neutral oil — this helps the dry seasoning adhere without making them soggy.

Season

Sprinkle the spice mixture evenly over both sides of the pork rinds. Press gently with your fingertips so the seasoning clings to the oiled surface. Taste one and add a pinch more salt or lime zest if desired.

Optional crisp-up (for larger/soft pieces)

If any pieces are slightly soft or you prefer extra crispness, preheat oven to 350°F (175°C). Place seasoned chicharrones on a baking sheet in a single layer and heat 3–5 minutes — watch carefully so they don't burn. Alternatively, a 20–30 second blast in a hot (350°F/180°C) skillet will crisp them. Let cool briefly; they will firm up as they cool.

Garnish

If using, scatter the chopped cilantro over the finished chicharrones and give a final light squeeze of lime over the top for brightness.

Assembly & Serving

Transfer the guacamole to a shallow serving bowl and drizzle a little extra virgin olive oil or a tiny sprinkle of smoked paprika for presentation, if desired. Arrange the seasoned chicharrones on a platter around the guacamole or in a separate bowl for sampling.

Serve immediately so the chicharrones remain crunchy. Provide extra lime wedges for guests. Leftover guacamole should be stored with plastic wrap pressed to its surface and refrigerated and eaten within 24 hours for best color and flavor.