IHCC: Cinco de Mayo

In the United States, "Cinco de Mayo" seems to be Spanish for "meet up with the girls for half price margaritas."  Much like how "Mardi Gras" has become French for "get drunk and show your boobs."

Eh...maybe my translations are a little off.  Whatevs.

These types of calendar events do have deep cultural significance.  Though the significance gets skewed depending on your culture.

Most of the time celebrations like these simply give us a reason to party.

But maybe they also give us a reason to try something new.

Like guacamole packed with stuff.  Normally I'm shy about adding things to guacamole--preferring a very basic prep.  Lime juice, salt, and garlic.  Lots of garlic.

Since we're celebrating Cinco de Mayo at I Heart Cooking Clubs, I wanted to go for something new.  Something daring.  Like Bacon and Tomato Guacamole from Fiesta at Rick's by Rick Bayless.

Oh.  Yeah.  Bacon Guacamole.

The Husband is in love.
"Is that bacon in here?!" He asked.  And exclaimed.  Perhaps even shed a little tear.  (But most likely not.)  I think he would have eaten this and this alone for dinner if allowed.  But I run a pretty tight ship.

And wanted some bacon guacamole for myself.

I think I may even choose Bacon Guacamole over half-price margaritas (and I love me some margaritas).  Unless, of course, I could have both.

Notes: Everything worked in this recipe.  I usually don't like raw onion, but I used a little less than called for and it was great.  All of the components were fresh and flavorful.  The punch of salty, crisped bacon takes this one outta the park.

One of my favorite Cinco de Mayo dishes is this Garlic Soup...3 heads of roasted garlic, chipotle, and lime juice.  Lordy!



More Rick Bayless Cinco de Mayo recipes can be found here:


Also linking with:

Cookbook Sundays @ Couscous and Consciousness



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Bacon & Tomato Guacamole
from Fiesta at Rick's by Rick Bayless

5 strips medium-thick bacon
3  medium-large, ripe avocados
1/2  medium-large white onion, chopped into 1/4-inch pieces (I used 1/4 of an onion)
2  canned chipotle chilies in adobo, removed from the canning sauce, stemmed, slit open, seeds scraped out, and finely chopped
1  medium-large, round, ripe tomato, cored and chopped into 1/4-inch pieces (squeeze over a bowl to remove seeds if tomato is juicy)
1/4 cup loosely packed, coarsely chopped fresh cilantro, thick bottom stems cut off (I used parsley because of cilantro haters)
Salt
1-2 Tablespoons fresh lime juice

In a large, 10-inch skillet, cook bacon in a single layer over medium heat, turning occasionally, until crisp and browned, about 10 minutes. Drain on paper towels, then crumble into small pieces.

Cut around each avocado, from stem to blossom end and back again, then twist 2 halves apart. Scoop out pit and discard. Scoop flesh from skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash avocados into a coarse puree.

Add onion to a bowl, along with chipotle chilies, tomato, cilantro (save a little for garnish if you wish), and about 2/3 bacon. (If guacamole isn't being served right away, don't add bacon until just before serving, because it loses crispness as it sits in the guacamole.) Gently stir to combine all ingredients. Taste and season with salt (usually about 1/2 teaspoon) and enough lime juice to add a little sparkle.

Cover with plastic wrap directly on surface of guacamole and refrigerate until ready to serve. Scoop guacamole into a serving dish, sprinkle with remaining bacon (and cilantro if you have it), and you're ready to serve.