Recipe by Pati Jinich
- 8 ea. dried guajillo chiles, stemmed, seeded, and cut into thin rings (scissors)
- 6 ea. thick-cut bacon slices, cooked until brown and crisp, then chopped
- 1/4 c. feta cheese, crumbled, divided
- 3 ea. Avocados From Mexico, diced
- 1 ea. large red onion
- 1/4 c. silver tequila
- 4 T. olive oil
- 2 T. freshly squeezed lime juice
- 1 t. kosher or coarse sea salt, divided, or more to taste
- Tortilla chips to taste
- In a large sauté pan, heat oil over low to medium-low heat. Add onion, chiles, and 1/2 teaspoon of the salt and cook for 20 minutes, stirring occasionally until slightly caramelized.
- Pour in the tequila and immediately tilt pan towards burner’s flames to ignite the mixture, which will last for a few seconds. Cook for another minute to allow the alcohol from the tequila to evaporate. Remove from the heat and reserve.
- In a mixing bowl, mash the avocados along with the lime juice and remaining 1/2 teaspoon salt. Incorporate half of the crumbled feta cheese, mix well and taste for salt.
- Scrape the avocado mix into a serving bowl, top with guajillo mixture, chopped bacon and remaining feta cheese and serve with tortilla chips.