How can you argue with bacon in anything? You can't and this proves the point once again. The crispy, smokey bacon adds the perfect crunch and texture to the guacamole. The chipotle's add a little smokey flavor, not heat, so if you like your guac to have a little bite, add a jalapeno as well.
Ingredients:
5 pieces of bacon (pepper crusted if possible)
4 medium to large avocados
1/2 medium white onion, chopped
3 canned chipotle's in adobo, finely chopped
1 medium-large tomato, cored and chopped
1/4 cup cilantro, chopped
1-2 tbs fresh lime juice (about 1/2 of a lime)
1/2 tsp salt
Directions:
In a large skillet, cook the bacon until crispy. Drain on a paper towel, then coarsely crumble.
Scoop the flesh from the avocado's into a large bowl, then using a potato masher or fork, mash the avocados in to a course mixture. A few chunks are perfect.
Add the onion, chipotle chiles, tomatoes & cilantro then gently mix to combine all the ingredients.
Note, you can reserve a little bacon and cilantro to use as garnish.
Taste and season with about 1/2 tsp of salt and just enough lime juice to brighten up the flavor.
Notes:
Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you are ready to serve.
When serving, transfer to a bowl and garnish with remaining bacon and cilantro.
Keywords: Mexican, Guac