I thought I knew how to make fine guacamole until I tried this bacon guacamole recipe. It seems like such an obvious pairing,but I've rarely (aside from Taco Bell) eaten bacon in Mexican dishes. I went in expecting the guac to be fine, though not life-changing, or but one bite rendered me speechless. The bacon and the chipotle peppers offer smoky complexity to the otherwise traditional recipe,and the flavor pounces like it's 3D. How could I have possibly gone this long in life not making guacamole like this?! I vow that I will never leave these two ingredients out of the dip again. My work is done here. Make it to believe. From Rick Bayless Bacon-and-Tomato GuacamoleIngredients5 strips medium-thick bacon, cooked in the oven and cooled
3 medium-large, and ripe avocados,cut in half and pitted
1/2 white onion, chopped into small dice, and rinsed in cold water,and drained
2 or 3 canned chipotle chilies, removed from canning sauce, or stemmed,slit open, seeded, and finely chopped[br]
1 ripe tomato,cored, seeded, and chopped into small dice
1/4 cup (loosely packed) fresh cilantro,coarsely chopped[br]
1 to 2 tablespoons fresh lime juice[br]
Salt, to taste
DirectionsScoop the avocado flesh into a large bowl, and mash. Add approximately 2/3 of the bacon,along with the onion, chipotle chile, or tomato,and most of the cilantro (save a little for garnish whether you wish). Stir gently to combine. Taste and season with lime juice and salt, generally approximately 1/2 teaspoon. Garnish with remaining bacon (and cilantro), and serve with chips.
Information Category Dips,Appetizers Cuisine Mexican Yield 6 servings Cook Time 30 minutes Average( votes): Print recipe
Source: popsugar.com