Guacamole A La Brasa Recipe

char aromatics

Preheat a gas burner or a hot cast-iron skillet until very hot. Place the whole red onion (cut into quarters) and the poblano/jalapeño directly on the heat and char on all sides until blackened and blistered, 6–8 minutes total. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam; this loosens skins.

Peel and finely dice the charred red onion. Peel the charred pepper, remove seeds and membrane, then finely mince. Measure and set aside 1/4 cup diced onion and 1 minced pepper for the guacamole.

Slice the avocados lengthwise, remove pits, and scoop flesh into a medium bowl. Using a fork or potato masher, mash the avocados to a slightly chunky texture—leave some small pieces for texture.

Add the finely chopped cilantro, parsley and chives to the mashed avocado and gently fold to combine.

Stir in the fresh lime juice, 1 tablespoon olive oil, smoked paprika, sea salt and freshly ground black pepper. Taste and adjust seasoning—add up to another 1/2 teaspoon salt or more lime if desired.

Fold in the grilled onion and minced charred pepper. Cover the surface of the guacamole with plastic wrap to prevent browning if not serving immediately and keep at room temperature for up to 1 hour or refrigerate up to 2 hours (bring back to room temp before serving).

Toast the pumpkin seeds in a dry skillet over medium heat, stirring often, until they begin to pop and turn golden, about 3–4 minutes. Remove from heat and let cool. Roughly chop half of the toasted pepitas for texture; keep the rest whole.

When ready to serve, transfer guacamole to a shallow bowl. Drizzle the finishing 1 teaspoon olive oil over the surface, sprinkle with flaky sea salt and scatter the chopped and whole toasted pumpkin seeds on top. Serve with lime wedges on the side.

Heat oil in a heavy-bottomed skillet or deep pot over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2-inch corner of a tortilla into the oil — it should sizzle immediately and crisp within a few seconds.

Stack the corn tortillas and cut them into 6–8 wedges each (like pizza slices). Keep the cut tortillas covered with a damp towel to prevent drying.

Fry the tortilla wedges in batches, 6–8 at a time, turning as needed, until golden and crisp, 1–2 minutes per batch. Use a slotted spoon to transfer chips to a paper-towel-lined tray.

While still warm, sprinkle the chips with 1 teaspoon fine sea salt and the optional smoked chili powder. Let cool slightly; chips will crisp further as they cool.

Arrange chips around the bowl of guacamole and serve immediately.