Ingredients
- Guacamole:
- 2 ea. Avocados From Mexico, halved, pitted, & peeled
- 6 g. cilantro, finely chopped
- 15 g. Neuske’s bacon, cooked & roughly chopped
- 25 g. Moody Blue cheese, crumbled
- 60 g. Cleveland Bourbon Whisky, burnt off quickly & cooled
- 1/2 ea. lime, juiced
- Salt to taste
- Pepper to taste
- Pickled Onions:
- 1/2 ea. red onion, thinly sliced
- 1 c. red wine vinegar
- 1 c. red wine
- 3/4 c. sugar
- Bacon Crumble:
- 7 g. Neuske's bacon, cooked & roughly chopped
- 5 ea. tortilla chips
- Garnish:
- 6 ea. cilantro leaves
- 6 ea. pickled onion slices
- 1 ea. chipotle chile in adobo
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Instructions
- Pickled Onions: In a small saucepan, bring the vinegar, wine, and sugar to a boil. Stir to ensure the sugar does not settle to the bottom or burn.
- Remove from heat and add the onions to the liquid. Let sit until cooled.
- Bacon Crumble: Place the bacon and chips into a food processor. Pulse 3 to 5 times until the contents resemble coarse salt.
- Garnish: Pluck off 6 cilantro leaves from the stem.
- Purée the chipotle chile until smooth. Place in a squeeze bottle.
- Guacamole: In a medium bowl, mash the avocados to desired consistency.
- Fold in cilantro, bacon, blue cheese, bourbon, and lime juice. Season with salt and pepper.
- Top with pickled onions and bacon crumble.
- Garnish with cilantro leaves and pickled onions; drizzle with puréed chipotle.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
