Tuesday, 8 July 2014

Spicy Bacon Guacamole

Embarrassing revelation: I don't really care for avocado.  But I LOVE this.  It was my first time making guacamole, and I don't think it could be better.  See for yourself!

Here's a tip so you can make the guac ahead of time (even the day before!) and not have it turn black: press a layer of plastic wrap over its surface in the bowl, and then pour cool water on top, about 1/4".  When ready to serve, pour the water off, remove the plastic, and stir in any drips that get into the guac.  That layer will help prevent air from getting to the stuff. 

Spicy Bacon Guacamole

5 strips bacon
3 ripe avocados
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 small red onion, finely chopped (about 1/3 cup)
4 tablespoons chipotle peppers, chopped, plus 2 teaspoons liquid/sauce
1 plum tomato, seeded and chopped

Place the bacon in a large skillet and set over medium heat. Cook, turning, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined-plate to drain.

Meanwhile, halve and pit the avocados. Scoop the avocado into a medium bowl and add the lime juice, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mash with a fork until combined but still a bit chunky. Add the red onions, chipotle and brine, and tomatoes, reserving a few pieces of tomato for garnish.

Crumble the bacon into the bowl, saving a spoonful for garnish, and stir together to combine. 

Microwave bacon.  Throw all the shit in a bowl.  Mash together.  Nom. 

From this...

 To this!

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