Bacon and guacamole together at last, it's like the clouds parted and angels were singing hallelujah. This tasty dip has been bacon-ifed by Rick Bayless and I can't thank him enough for creating a masterpiece. If you are a diehard bacon-lover, this is one dip that will make you fall to your knees. This is another tasty sample that I enjoyed while we were at the Rick Bayless cooking demo and I had to share the wonderful recipe.
I never figured Rick Bayless to be the type of chef that makes everything better with bacon, it doesn't seem his style. But you know what...I love this creation. The crispy and crunchy bacon bits add an unique twist to the traditional guacamole. The smokiness of the bacon is intensified by the addition of chipotle chiles in adobo. It's smoky meets spicy combined with the butterness of avocados...it's perfection. Each bite is like a party in your mouth. It's explosive! It's madly addictive and you will be making pints of it for your next football party. Rick Bayless you da' man, the bacon man!
Bacon-and-Tomato Guacamole
Adapted from Fiesta at RicksIngredients:
5 strips medium-thick bacon
3 medium-large ripe avocados
½ medium white onion, chopped finely
2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped and finely chopped
1/4 cup fresh cilantro, coarsely chopped
Salt & Pepper
1 to 2 tablespoons fresh lime juice
Preparation:
In a large skilled over medium heat, cook the slices of bacon until crispy and browned. Drain on a plate lined with paper towels, and coarsely crumble.
Cut around the avocados, scoop out the flesh and remove the pit and discard. Place the avocado into a large bowl. Using an old-fashioned potato masher or fork, mash the avocados coarsely. Sprinkle a pinch of salt.
Place the diced onions into a small strainer or colander and rinse under cold water. Shake off the excess water and transfer to the avocado bowl. Add the remaining ingredients - chipotle chiles, tomatoes, cilantro and a handful of the bacon. Gently stir to combine. Taste and season with additional salt. Add additional lime juice if needed.
Garnish with additional bacon and chopped fresh cilantro. Serve with tortilla chips.
Review: Oh.em.gee. I love bacon, it's like meat candy. And mixing it up with one of my most favorite dips. Bacon + guacamole = Happy days. I highly recommend you trying this recipe out at your next party, your guests will fall in love with you. Thank you Rick Bayless, this recipe has two big thumbs up!
The winner of the autographed copy of Fiesta at Ricks by Rick Bayless is lucky #38- toridanielle -a fellow What's Cooking and April 2008 nestie!! She entered the giveaway twice (1st entry and 38 entry) and her fave dish to entertain is a pear tart with creme brulee custard. That sounds absolutely sinful, you must send me the recipe! Congrats girlfriend, please make this bacon-and-tomato guacamole if you get a chance. Email me your address and I'll be shipping you this cookbook shortly. Thanks again to everyone who participated.
2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped and finely chopped
1/4 cup fresh cilantro, coarsely chopped
Salt & Pepper
1 to 2 tablespoons fresh lime juice
Preparation:
In a large skilled over medium heat, cook the slices of bacon until crispy and browned. Drain on a plate lined with paper towels, and coarsely crumble.
Cut around the avocados, scoop out the flesh and remove the pit and discard. Place the avocado into a large bowl. Using an old-fashioned potato masher or fork, mash the avocados coarsely. Sprinkle a pinch of salt.
Place the diced onions into a small strainer or colander and rinse under cold water. Shake off the excess water and transfer to the avocado bowl. Add the remaining ingredients - chipotle chiles, tomatoes, cilantro and a handful of the bacon. Gently stir to combine. Taste and season with additional salt. Add additional lime juice if needed.
Garnish with additional bacon and chopped fresh cilantro. Serve with tortilla chips.
