Bacon seems to be all the rage these days, I’m sure you’ve noticed. Bacon is going in cookies and in tons of other dishes where it normally wouldn't go. I have yet to get sick of this trend, so when I saw a recipe for bacon guacamole, I was all over it. After all, I love putting a couple of slices of avocado on my BLTs, so pairing avocado with bacon in a nice spicy guacamole seemed like a natural thing to do. Why hadn’t I ever thought of it before?
This is a great spin on guacamole. The bacon adds a really nice saltiness in the background, but surprisingly, it doesn’t overpower the other flavors like I thought it might. The smoky bacon pairs perfectly with the smoky-spicy chipotle in adobo, and the balance of textures is spot-on: creamy avocado, crispy bacon, juicy Roma tomatoes. This is a perfect snack for tailgating or, really, anytime!
adapted from Yum Sugar, originally from Rick Bayless
3 strips bacon
2 medium-large ripe avocados, cut in half and pitted
Half of a medium red onion, chopped into small pieces
1 canned chipotle in adobo, removed from canning sauce, stemmed, slit open, seeded and finely chopped
1 medium Roma tomato, cored and chopped into small pieces
2 tablespoons fresh cilantro, coarsely chopped
Salt to taste
Fresh lime juice to taste
1. In a large (10-inch) skillet, cook the bacon in a single layer over medium heat, turning occasionally, until crisp and browned, about 10 minutes. Drain on paper towels, crumble coarsely and set aside.
2. Scoop the avocado flesh into a large bowl. Using a potato masher or a large fork or spoon, mash into a coarse purée. Add about two-thirds of the bacon, along with the onion, chipotle chile, tomato and cilantro. Stir gently to combine.
3. Taste and season with salt and lime juice to taste. Cover with plastic wrap directly on the surface of the guacamole and refrigerate. To serve, scoop the guacamole into a serving dish and sprinkle with the remaining bacon (and cilantro if desired).