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Aug 2010  |  By Rick Bayless  |  Comments (0)

Bacon-and-Tomato Guacamole

TAGS: Rick Bayless, guacamole, Mexican food

Serves: 8 to 10 as a nibble

• 5 strips medium-thick bacon
• 3 medium-large avocados
• ½ medium white onion, chopped into ¼-inch pieces
• 2 or 3 canned chipotle chiles en adobo, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped
• 1 medium-large round, ripe tomato, cored and copped into ¼-inch pieces
• ¼ cup (loosely packed) coarsely chopped fresh cilantro
• Salt
• 1 or 2 tablespoons fresh lime juice

In a large (10-inch) skillet, cook the slices of bacon, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble.

Scoop the flesh from each avocado and mash into a coarse puree.

Scoop the onion into a small strainer and rise under cold water. Add to the avocados along with the chipotle chiles, tomato, cilantro and about 2/3 of the bacon. Taste and season with salt (start with ½ teaspoon). Add enough lime juice to sparkle.

Cover with plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve. Sprinkle with reserved bacon and extra cilantro, then munch!

Complete the Meal: Bayless recommends this guac as part of a cocktail party with several guacamoles, salsas and toppings. Serve with one of his delicious margarita or sangria recipes.

Shopping List

Meat
1 package medium-thick bacon

Produce
3 ripe avocados
1 bunch cilantro
1 lime
1 white onion
1 ripe tomato

Other
1 can chipolte chiles in adobo