Rockin’ Guacamole Bar

If you are tailgating then guacamole is a MUST!  It’s easy to make, always delicious and now you can take it to the next level by making it a bar!

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Roasted corn elotes and radish coleslaw are the PERFECT addition to this guacamole to make it an unbelievable flavor!

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You’re only limited by your creativity, but here’s a great start to your Rockin’ Guacamole Bar!

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The pork belly braised pinto beans are an amazing compliment to the guacamole.

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Who knew pomegranate seeds would be so tasty in guacamole?  Big picture below for you to pin!

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Rockin’ Guacamole Bar
 
Try serving up a bunch of delicious toppings in this recipe for Rockin’ Guacamole Bar!
Ingredients
For the Guacamole Recipe:
  • See the RO*TEL® Rockin’ Guacamole Recipe
Toppings:
For the Beans:
  • ½ cup of thinly sliced pork belly
  • 1 can of strained and rinsed Rosarita® Pinto Beans
For the Radish Coleslaw:
  • 2 tablespoons of mayonnaise
  • 1 tablespoon of red wine vinegar
  • ½ teaspoon of sugar
  • 1 tablespoons of chopped fresh cilantro
  • 1 cup of julienned radishes
Corn Elotes:
  • ⅓ cup of mayonnaise
  • ¼ cup of shredded Manchago cheese
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • 2 shucked, grilled and cut from the cob ears of corn
Other Toppings:
  • 5 tomatillos
  • 1 cup of pomegranate seeds
  • 1 thinly sliced cucumber
  • 2 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Make the RO*TEL® Rockin’ Guacamole recipe x 2 and keep cool.
  2. For the Beans: In a small pot on high heat cook the pork belly until crispy and brown, about 6 to 7 minutes. Next, add in the beans and cook over low heat until hot. Cool once cooked.
  3. For the Coleslaw: Combine all ingredients in a medium sized bowl and keep cool.
  4. For the Elotes: Combine all ingredients into a medium sized bowl and keep cool.
  5. For the Tomatillos: Coat the tomatillos in 2 tablespoons of olive oil, salt and pepper to taste, and roast on a hot grill for 5 to 7 minutes or until lightly charred. Remove from the heat, roughly chop and cool.
  6. To serve: Serve the guacamole alongside some tortilla chips, pinto beans, radish coleslaw, elotes, pomegranate seeds, sliced cucumbers and roasted tomatillos.

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