Fill the bottom of a grill with charcoal and form a very hot, ash-clean fire

Add <quantity>1</quantity> red onion to the wood-fired coals and let it roast for 45m until the outside is blackened and charred

Add <quantity>1<unit>cup</unit></quantity> of cherry tomatoes and <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil to a bowl. Toss the tomatoes with the oil until fully coated

Roast the tomatoes on the grill, tossing constantly, for 3-5m until blistered. Transfer them back to the bowl

Cover the bowl with cling film and steam the tomatoes for 20m until soft

Remove the onion from the wood-fired coals and let it sit for 15m until cool

Halve the onion and remove the smoked inside from the charred outside, discarding the blackened part

Small dice the smoked onion

Mash the steamed tomatoes with the back of a spoon until soft but relatively whole

Add the diced onion to the tomatoes

Add <quantity>2<unit>tsp</unit></quantity> of red wine vinegar and <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil

Season with salt to taste and mix. The smoked tomato salsa is ready

Roughly chop <quantity>½</quantity> onion and set aside

Roughly chop <quantity>½</quantity> serrano pepper, keeping the seeds, and set aside

Halve and pit <quantity>2</quantity> avocados

Use a spoon to remove the pulp. Press the avocados through a wire rack to cut into cubes and transfer to a bowl

Add the onion, serrano pepper and <quantity>¼<unit>cup</unit></quantity> of coriander to a separate mixing bowl

Halve <quantity>1</quantity> lime and set aside <quantity>½</quantity>

Squeeze the juice from <quantity>½</quantity> lime into the mixing bowl with the onion, pepper and coriander

Transfer to a food processor

Pulse for about 2m, scraping the sides with a spatula, until the mixture is well combined but still a chunky paste

Add the mixture to the bowl with the avocados

Add <quantity>½<unit>tsp</unit></quantity> of salt and mix. The guacamole is ready

Plate a generous portion of Guacamole on a serving dish and use a spoon to create a well in the middle

Fill the well with some of the Smoked Tomato Salsa

Add <quantity>3<unit>tbsp</unit></quantity> of crumbled cotija cheese around it

Garnish with freshly picked coriander leaves

Drizzle extra virgin olive oil to taste over it

Sprinkle salt to taste

Squeeze the juice out of <quantity>¼</quantity> lime over it

Sprinkle chili flakes to taste

Serve it with some corn tortillas. The guacamole with smoked tomato salsa is ready

Take a bite and enjoy!