Rick Bayless’s new book is all about how to throw a great fiesta, or party, and a key part of any great fiesta is the food. “I like to welcome guests with this guacamole bar,” he says. “I start off with a basic guacamole made with roasted garlic and set out bowls of toppings so everyone can customize each bite.” (Recipe from "Fiesta at Rick’s" by Rick Bayless; W.W. Norton and Company, July 2010.)
4 cups guacamole, for 16 servings
Active Time: 30 minutes |
Total Time: 30 minutes
6 large cloves garlic, unpeeled
6 ripe medium avocados
1/2 cup coarsely chopped fresh cilantro, loosely packed
2 tablespoons fresh lime juice, plus more if desired
1 teaspoon salt
3/4 cup Mexican queso fresco, queso añejo, salted pressed farmer’s cheese, firm goat cheese, mild feta or romano, finely crumbled or grated
3/4 cup toasted pumpkin seeds (see Tip)
3/4 cup sliced pickled jalapeños
1/2 cup crumbled crisp-fried bacon or 3/4 cup coarsely crumbled chicharrón (Mexican crisp-fried pork rind)
1 16-ounce bag large, sturdy tortilla chips
To prepare guacamole: Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop. Scoop avocado flesh into a large bowl. Add the garlic, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.
To set up the guacamole bar: Scoop garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.
Per 1/4-cup serving :
21 g Fat;
4 g Sat;
10 g Mono;
7 mg Cholesterol;
28 g Carbohydrates;
7 g Protein;
6 g Fiber;
451 mg Sodium;
505 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 4 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the guacamole (Step 1) up to 1 day.
Kitchen Tip: To toast pumpkin seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.