Try serving up a bunch of delicious toppings in this recipe for Rockin’ Guacamole Bar!
Servings: 6
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 35 minutesminutes
Ingredients
For the Guacamole Recipe:
See the RO*TEL® Rockin’ Guacamole Recipe
Toppings:
For the Beans:
½cupof thinly sliced pork belly
1can of strained and rinsed Rosarita® Pinto Beans
For the Radish Coleslaw:
2tablespoonsof mayonnaise
1tablespoonof red wine vinegar
½teaspoonof sugar
1tablespoonsof chopped fresh cilantro
1cupof julienned radishes
Corn Elotes:
1/3cupof mayonnaise
¼cupof shredded Manchago cheese
1teaspoonof cumin
1teaspoonof chili powder
2shucked, grilled and cut from the cob ears of corn
Other Toppings:
5 tomatillos
1cupof pomegranate seeds
1thinly sliced cucumber
2tablespoonsof olive oil
Kosher salt and fresh cracked pepper to taste
Instructions
Make the RO*TEL® Rockin’ Guacamole recipe x 2 and keep cool.
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.
For the Coleslaw: Combine all ingredients in a medium sized bowl and keep cool.
For the Elotes: Combine all ingredients into a medium sized bowl and keep cool.
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.
To serve: Serve the guacamole alongside some tortilla chips, pinto beans, radish coleslaw, elotes, pomegranate seeds, sliced cucumbers and roasted tomatillos.