BLT Guacamole

Forgive me in advance for all of the guac puns..

but this stuff is guaclicious.  It'll knock your guacs off.   

let's Guac and roll! okay, out of my system.

Anyone who's anyone loves guacamole, which obviously means we're all guac lovers here.  If you're not, you will be, since adding bacon to a recipe is like sprinkling it with love and deliciousness.

This isn't really called BLT guac, since there's no L, just B&T, but I have a thing for BLTs and I wanted to rename the dish and pretend I came up with it on my own.  It's actually a recipe from Rick Bayless' new book, Fiesta at Rick's.  This guy is like the king of Mexico, if you haven't heard of him.

 Usually I change recipes to my own taste, but this one already had everything I wanted and nothing I didn't.  Make sure you don't leave out the chiles en adobo- they're essential.  They add the most delightful smoky flavor that will have you full-on eating this concoction with a spoon.  Easy peasy.

Best guac since sliced guac.

BLT Guacamole
(or Bacon Tomato Guacamole)
From Rick Bayless' Fiesta at Rick's

• 5 strips medium-thick bacon (full-flavored smoky bacon is great here)
• 3 medium-large (about 1 1/4 pounds) ripe avocados
• 1/2 medium white onion, chopped into 1/4-inch pieces
• 2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, split open, seeds scraped out and finely chopped
• 1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces
• 1/4 cup (loosely packed) coarsely chopped cilantro (thick bottom stems cut off), plus a little extra for garnish
• Salt
• 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, turning 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 (save out a little for garnish if you wish) and about 2/3 of the bacon. 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.