I mean, be serious. Guacamole is one of the most delicious foods on the planet. But as I discovered while I was tinkering around in the kitchen in preparation for an afternoon of World Cup viewing, guac can be so much better with bacon! I like this rendition of my more classic guacamole recipe (page 247) because it’s got great texture. Guacamole is a bit mushy, but when you add in the crispy bacon, there’s so many more layers to enjoy. And I don’t use just any bacon to make this recipe—it’s thick cut all the way for chunks of crispy, porky goodness in every bite!
Makes about 3 cups
4 ripe avocados, pitted and peeled
4 small cloves garlic, minced, or to taste
2 tablespoons poblano pepper, minced (or more if you like it hot; you can also use a spicier pepper)
1 large shallot, minced
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 cup fresh chopped cilantro
Juice of 1 large lime
1 vine-ripened or heirloom tomato, seeded and diced
5 slices of thick-cut bacon, cooked crispy and chopped
Tortilla chips, for serving
- Making this dish is über easy—a child could do it (minus the cooking the bacon part, which I like to do on a griddle).
- Put the avocados into a large serving bowl, and smush to your preferred consistency with a fork, a large spoon, or even a potato masher.
- Add the remaining ingredients and mix well. Serve with tortilla chips.
Recipe and Photography courtesy of “The Hungry Fan’s Game Day Cookbook.” Copyright © 2016 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.