Without a doubt, guacamole is one of my favorite snacks (um, meals). Just a good, classic, guacamole: avocados, garlic, cilantro, jalapeño, and lots and lots of lime juice. So it's hard to stray from that classic version, but if anything will make me jump ship it's this. I have two words for you bacon. chipotle. Yes, indeed.
This guacamole is one that people who "don't even like guacamole" will inhale. We brought this to a neighborhood block party, and that is what I heard over and over again. "I don't even like guacamole or avocados, but that stuff is GOOD!"
The bacon gives the guacamole a fun crunch, while also of course adding some of the best flavor on earth. The chipotle's smokiness plays really well off of that of the bacon, while also providing some heat. It truly is the perfect combination.
Guacamole is a must at any respectable Cinco de Mayo party, so I highly recommend you gussy up your usual version and make this. I promise you it will be well-received.
barely adapted from Fiesta at Rick's, by Rick Bayless
makes about 3 cups
- 4 strips of bacon, preferably thick-cut, applewood-smoked bacon
- 3 ripe avocados (about 1 1/4 lbs)
- 1/3 cup finely chopped white onion
- 3 canned chipotles en adobo - seeds removed optional - finely minced
- 1 tomato, cored, seeded, and finely chopped
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- juice of 1 lime
- kosher salt to taste
Chop the bacon into 1/2-inch pieces and cook in a large skillet until browned and crispy. Remove to a paper towel-lined plate to drain.
Meanwhile, cut each avocado in half, remove the seed, and scrape out the flesh from the peel. Add it to a medium mixing bowl and mash with a fork into a coarse puree.
Add the onion to a small strainer and briefly rinse under cold water (this helps tame the "bite" of raw onion). Shake off the excess water and transfer to the bowl with the avocados. Add the bacon, chipotle chiles, tomato, cilantro, garlic, and lime juice. Mix well, then season to taste with salt.