CHORIZO GUACAMOLE ACTIVE: 30 min l TOTAL: 30 min l MAKES: 2 cups
1 poblano chile pepper
⅛ white onion
1 lime, halved
1 small link fresh chorizo,
casing removed
2 avocados
2 jalapeño peppers,
seeded and diced
2 tablespoons chopped
fresh cilantro
¼ cup crushed
chicharrónes (fried
pork rinds)
Kosher salt- Preheat the broiler. Put the poblano, onion and
lime on a foil-lined baking sheet. Broil, turning, until
everything is charred, 3 to 5 minutes. Transfer the
poblano to a bowl and cover; let steam 5 minutes.
Uncover and let cool, then peel off the skin and
remove the stem and seeds. Transfer to a cutting
board and dice. Dice the onion. - Meanwhile, cook the chorizo in a large skillet over
medium-high heat, breaking up the meat with a
wooden spoon, until browned, 3 to 5 minutes. - Cut the avocados in half and scoop the
flesh into a bowl; smash with a fork. Fold in the
chorizo, poblano, onion, jalapeños, cilantro and
chicharrónes. Add the juice from the broiled lime.
Season with salt.
PINEAPPLE-SERRANO SALSA
Heat a grill to medium high. Peel
2 pineapples and cut into ¼-inch-thick
planks; grill until marked, about 3 minutes
per side. Finely chop the pineapple,
removing the core. Soak 2 to 3 thinly sliced
serrano chiles in ice water, 10 minutes,
then drain. Combine the pineapple,
serranos, 2 diced small red onions, ½ cup
chopped cilantro, 2 tablespoons lime juice,
2 teaspoons kosher salt and ½ teaspoon
pepper in a bowl; toss. Refrigerate until
ready to serve.102 FOOD NETWORK MAGAZINE ●MAY 2020
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