Directions

1. In a large bowl, combine the diced onion, diced tomato, avocado, jalapeño, radishes, cilantro, lime juice, and sea salt.
2. Mix until well combined and refrigerate for about 15 minutes to let the flavors meld.
3. Place the chicharrones in a plastic bag and pound until broken up slightly.
4. Mix the crushed chicharrones into the guacamole and mix to combine.
5. Serve with fresh flour tortillas or as a topping to homemade beef birria.