Side Dish: Mexico – Michoacan – Guacamole con Chicharron
Serving Size: 4
Approximate Time
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
- 3 large ripe avocados, about 24 oz (680 g) total, peeled and pitted
- 2 oz (56 g) chicharron (pork cracklings), crumbled
- 1 small Roma tomato, seeded and finely diced, about 3 oz (85 g)
- 1/4 cup (40 g) finely chopped white onion
- 1 serrano chile, seeded and finely minced (approx. 10 g) — or 1 jalapeno for milder heat
- 2 tbsp (8 g) fresh cilantro, chopped
- Juice of 1 medium lime, about 2 tbsp (30 ml)
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/8 tsp (0.5 g) freshly ground black pepper (optional)
- Extra crumbled chicharron and cilantro sprigs for garnish (optional)
- Totopos (tortilla chips), for serving (optional)
Instructions
Short Description:
A chunky, bright guacamole studded with crisp crushed chicharron (pork cracklings) for savory crunch — a classic Michoacan accompaniment for tacos, carnitas, or as a table-side dip.
Regional Notes:
This Michoacan version highlights locally grown avocados and adds crumbled chicharron, a common regional ingredient, giving the guacamole extra texture and porky depth compared with smoother, purely vegetarian guacamoles. The chicharron is folded in at the end to preserve its crunch, reflecting local preferences for contrast in mouthfeel.
1. Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl. Using a fork or potato masher, mash to a mostly chunky texture — leave some larger pieces for bite.
2. Add the diced tomato, chopped onion, minced serrano, and chopped cilantro to the bowl. Stir gently to combine.
3. Pour in the lime juice and sprinkle the salt and black pepper over the mixture. Mix and taste; adjust salt and lime as needed.
4. Fold in the crumbled chicharron last, reserving a small pinch for garnish. Combine just until distributed — do not overwork, to keep the chicharron crunchy.
5. Transfer to a serving bowl, top with the reserved crumbled chicharron and cilantro sprigs if using, and serve immediately with totopos or alongside your main dishes.
