This guacamole is to die for! It's silky, smooth, and creamy with hints of smokiness from the addition of bacon and smoky chiptole chiles. The bacon adds a wonderful crunchy texture while the chipotles provide just the right amount of heat. The addition of tomato, onion, and cilantro brighten up the dish with their fresh flavor and lime adds that undeniable tang that really pops in the mouth. This is such a heavenly and satisfying guacamole. It is guaranteed to receive rave reviews.
I do have a couple of tips. When planning to make guacamole, buy your avocados a few days in advance so they are sure to be ripe. In order to achieve the creamy consistency that is desired for this recipe you will need perfectly ripe avocados. Also, since fresh tomatoes are not in season I recommend a roma tomato for this recipe. I find roma tomatoes to be the best to work with in the off season. Additionally, buy one can of chipotles en adobo, using what you need for this recipe, and then freezing the rest. The chiles will keep in the freezer indefinitely and you will love being able to pull them out from time to time. Since the bacon is pretty much the star of this dish, you'll want to use a good quality bacon for this recipe. When I cook bacon in strips on the stovetop, it always tends to bubble up and cook unevenly, even when fried in a cast iron skillet. For this reason I like to cut my bacon into lardons, or chunks, prior to frying. This serves two purposes. First, the cut bacon cooks faster and secondly, the bacon cooks evenly without bubbling up and being overdone on one side and raw on the other.
This is truly a delightful guacamole recipe! I assure you it would be a smashing hit at any party or get together. In fact, it's now at the top of my list when it comes to party foods. I will most definitely be making this again.
Bacon & Tomato Guacamole
Adapted from abcnews.go.com
by Rick Bayless
5 strips full flavored bacon
3 medium-large ripe avocados
1/2 medium white onion, chopped into 1/4" pieces
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" pieces
1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off
salt, to taste
1 or 2 tablespoons fresh lime juice
In a large 10 inch skillet, cook the slices of bacon in a single layer over medium heat, turn them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble.
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro and about 2/3 of the bacon (save some of these for the garnish, if you wish).
Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle.
Garnish with remaining bacon and any other toppings and serve. Or, cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve.