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1
The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler.
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2
Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes.
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3
Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin.
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4
Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char.
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5
When the tomatoes are cool, peel off and discard their skins.
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6
Slip the papery skins off the garlic.
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7
In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl.
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8
Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
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9
Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits.
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10
Scoop out the flesh into the bowl with the flavorings.
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11
Using a potato masher or the back of a large spoon, coarsely mash everything together.
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12
Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors.
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13
Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
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14
To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.
