You guys... it's nearly impossible for me to believe that there was a time that I hated guacamole. In fact, as I've mentioned before, I hated avocados entirely. Don't worry, I've come to my senses and come around to both like a good Texan. I still, however, don't like the guac at a lot of restaurants, and I quickly realized the reason was because they're so terribly lacking salt and citrus. Now when I make my own, I know to not be shy with either.
And then, well, I trash it up nice and good too... previously copying the Austin restaurant Z'Tejas with cotija and pepitas (still my fav), and more recently with this new twist. First, I wanted to add one of my favorite flavors: chipotle. Then, tangy goat cheese and crispy bacon. I knew both the goat cheese and chipotles would pair perfectly with a little bit of sweetness, so I candied the bacon with a dusting of brown sugar. This guac is seriously to die for, and is definitely not under-seasoned.
Chipotle, Brown Sugar Bacon, and Goat Cheese Guacamole
Ingredients
- 2 large Haas avocados, peeled and roughly chopped
- 1 Roma tomato, chopped
- 1 - 2 T. minced shallot, to taste
- 1 - 2 T. chopped cilantro, to taste
- 1 - 2 T. diced chipotles, from canned chipotles in adobo
- Dash of fresh lime juice
- Generous pinch each of sea salt and pepper
- 3 pieces thick-cut bacon
- 1 T. brown sugar
- 2-3 oz. goat cheese, crumbled
- Rub pieces of raw bacon with brown sugar until thinly coated (may not use full tablespoon). Cook in a skillet over medium heat, then allow to cool and crumble the pieces.
- Stir and slightly mash the avocados, tomato, cilantro, chipotles, and lime juice. Add salt and pepper to taste.
- Top the guacamole with crumbled bacon, goat cheese, and extra cilantro for garnish, if desired.
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