Holy guacamole! Once you go smoked, you’ll definitely have a hard time going back to the standard guac. The magic combo of bacon drippings and chipotle makes this guac smoky, very bacon-y, and a little spicy. However, it stills tastes fresh thanks to cilantro and ripe avocado. The sour cream is added to mellow out the heat and smokiness. Go chunky or smooth—it’s up to you! Mash to the consistency of your choosing and add the chipotle to taste. If you’re making it ahead of time, press plastic wrap right on the surface to slow down oxidation. This guac is not just for chips, spread it on toast or add it to a burger!
4 slices thick-cut bacon
1 cup loosely packed fresh cilantro leaves and tender stems
4 ripe avocados, halved
½ cup sour cream
¼ cup fresh lime juice (from 2 limes)
2 tablespoons chopped chipotle in adobo
1½ teaspoons kosher salt
¾ teaspoons smoked paprika, divided
How to Make It
Cook bacon in a medium skillet over medium, turning occasionally, until crispy, 5 to 7 minutes. Transfer bacon to a plate lined with paper towels to drain. Reserve drippings.
Set aside 2 tablespoons cilantro leaves; chop remaining cilantro. Crumble bacon.
Combine avocados, sour cream, lime juice, chipotle pepper, salt, reserved bacon drippings, and ½ teaspoon of the paprika in a large bowl. Mash with a fork to desired consistency.
Reserve 2 tablespoons of the crumbled bacon. Add remaining bacon and chopped cilantro to guacamole and stir to combine. Transfer to a serving bowl and top with reserved bacon, cilantro, and paprika. Serve with chips.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.