Guacamole and chips are the perfect start to any gathering.
Roast the tomatillos on a rimmed baking sheet about 4 inches below a preheated broiler until soft and blotchy black on one side, about 6 minutes, then flip and roast the other side. Cool. Scoop the tomatillos onto a cutting board, leaving most of their juice behind. (They’ll have softened to the point of almost falling apart). Chop them into rough 1/4-inch pieces and scrape them into a large bowl.
Mash the avocado flesh in with the tomatillos: Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side. Scoop out the pit, then scoop the flesh from each half. With an old-fashioned potato masher, large fork, or back of a large spoon, coarsely mash the avocado and tomatillo together.
Rinse the chopped onion under cold running water, shake off the excess water, and add to the bowl along with the lime juice and cilantro. Stir everything to combine, taste, and season with salt, usually about 1 teaspoon. If not serving right away, cover with plastic wrap directly on the surface of the guacamole and refrigerate.
To serve, chop the chicharrón into 1/4-inch pieces (Chef Rick Bayless suggests “shaving” the chicharrón into shards by thinly slicing it) and sprinkle it over the guacamole. Drizzle with the hot sauce and sprinkle with the cheese.