Starters, Snacks, Light Meals



Guacamole Bar | Print |
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This Cinco de Mayo we are making a triple Guac batch (using 6 large avocados and 3 pouches of Frontera Spicy Guacamole Mix) and offering crushed chicharrón (crispy pork rinds), sun-dried tomatoes, crunchy pumpkin seeds and crumbled cheese for toppings. Frontera’s Authentic Taqueria Chips are the perfect accompaniment. The 5th of May never looked so good.

 

Makes about 7 cups

  1. Cut avocados in half by rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits.  With a spoon, scoop the pulp into a large bowl. Coarsely mash with the spoon or a potato masher. Stir in the Guacamole Mix, cilantro and salt to taste.
  2. Place chicharrones, sun-dried tomatoes, toasted pumpkin seeds and queso fresco in small serving bowls.
  3. Serve the guacamoles with Frontera Tortilla Chips.