1 tablespoon finely chopped serrano chile pepper
3 Hass avocados
Juice of 1 lime
1/2 cup chopped fresh cilantro
Coarse salt and freshly ground black pepper to taste
1/2 cup crumbled cotija cheese, plus more if desired
Tortilla chips, for serving
Preheat the oven to 400°F.
Line
a baking sheet with aluminum foil. Lay the bacon on the baking sheet in
a single layer and transfer to the oven. Let the bacon cook for 20 to
25 minutes, until just crispy, turning the bacon over once in the middle
of the cooking time. Remove the baking sheet from the oven and transfer
the bacon to a paper towel–lined plate to cool. Once the bacon is cool
enough to touch, chop it into bite-size pieces and set aside.
Cut
each avocado in half lengthwise. Remove the pit from the avocado and
discard. Remove the avocado from the skin, and place the avocado flesh
in a bowl.
Add
the cilantro, cotija cheese, serrano pepper, lime juice, salt, and
pepper to the bowl. Mash with a fork until half smooth and half chunky.
Fold in half of the bacon. Taste and add more salt and pepper if
desired. Garnish the guacamole with the remaining bacon, and add more
crumbled cotija cheese if desired.
Serve immediately with tortilla chips.
bacon recipe source: Gaby Dalkin, What's Gaby Cooking, December 10, 2013
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