WEEKDAYS 1e|12c|p

Bacon and Tomato Guacamole

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Try This Authentic Mexican-American Dip at Your Summer Party!
skill level
Moderate
time
30-60min
servings
Over 8
cost
$$
Contributed by :
Ricky Bayless shares summer recipes from "Fiesta at Rick's: Fabulous Food for Great Times with Friends."

This is kind of a no-brainer, bacon, lettuce and tomato being such a beloved sandwich combo, especially when there's a good smear of mayo. This guacamole is in the same vein, except that the tangy, creamy mayo is replaced by avocado and lime. Come to think of it, the avocado, along with a little cilantro, brings the lettuce-green to the picture as well. It's a perfect Mexican-American fusion of smoky, bright, creamy, fresh and satisfying. -- Rick Bayless

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ingredients
  • 5 strips medium-thick bacon (full-flavored smoky bacon is great here)3 medium-large (about 1 1/4 pounds) ripe avocados1/2 medium white onion
  • chopped into 1/4-inch pieces2 or 3 canned chipotle chiles en adobo to taste
  • removed from the canning sauce
  • stemmed
  • slit open
  • seeds scraped out and finely chopped1 medium-large round
  • ripe tomato
  • cored and chopped into 1/4-inch pieces 1/4 cup fresh cilantro
  • loosely packed
  • coarsely chopped
  • thick bottom stems cut offSalt1 or 2 tablespoons fresh lime juice
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    5 strips medium-thick bacon (full-flavored smoky bacon is great here) 
    In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. 
  • 2
    Drain on paper towels, then coarsely crumble. 
  • 3
    3 medium-large (about 1 1/4 pounds) ripe avocados 
    Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. 
  • 4
    Scoop the flesh from the skin into a large bowl. 
  • 5
    Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.  
  • 6
    2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped
    1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces 
    1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off 
    Prepare the chipotle chiles and tomatoes and cilantro
  • 7
    1/2 medium white onion, chopped into 1/4-inch pieces
    Scoop the onion into a small strainer and rinse under cold water.
  • 8
    Salt 1 or 2 tablespoons fresh lime juice
    Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon. Gently stir to combine all of the ingredients. 
  • 9
    Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle. 
  • 10
    Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve. 
  • 11
    Scoop the guacamole into a serving dish, sprinkle with the remaining bacon (and cilantro if you have it), and you're ready to serve. Tip: If the tomato is really ripe and juicy, cut it in half widthwise (across its "equator"), then gently squeeze out the jelly-like seeds from each half. That'll keep the guacamole from becoming runny. If you're not serving right away, wait to stir in bacon to ensure the crispy texture!
 
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