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Bacon, Egg, and Tomato Breakfast Tacos
Bacon and Tomato Guacamole
- 1 1/4 pounds ripe avocados (about 3 medium), halved and pitted
- 1/2 medium white onion, small dice
- 5 slices thick-cut bacon, cooked and crumbled
- 1 medium tomato, cored and small dice
- 1/4 cup coarsely chopped fresh cilantro, plus more for garnish
- 2 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed
- 1 tablespoon minced chipotles in adobo sauce
- 1 teaspoon kosher salt, plus more as needed
While a classic guacamole is a worthy dip on its own, crispy bacon and chipotles in adobo sauce add a subtle smoky flavor to the mix here. Try this guac on some breakfast nachos for the ultimate hangover cure.
What to buy: Look for avocados that give slightly when pressed but are not completely soft. We used Hass avocados.
This recipe was featured as part of our guacamole photo gallery.
- 1Scoop the flesh from the avocados into a large bowl. Mash with the back of a large fork or a potato masher to make a chunky paste.
- 2Place the onion in a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl with the avocados. Add the remaining ingredients and stir to combine. Taste and season with additional lime juice and salt as needed. Garnish with the extra cilantro and serve immediately, or place a sheet of plastic wrap directly on the surface of the guacamole, refrigerate for up to 2 hours, then garnish with the cilantro and serve. (The plastic wrap will keep the surface of the guacamole from turning brown.)