I have a secret to share. Wanna hear it?
Did you know that Target has a yummy blog called ‘A Bullseye View’? They do and today they featured a Cinco de Mayo interview and recipes from Food Network chef Ingrid Hoffmann.
Since they had such a unique spin on guacamole (yes, I know it is fattening but since avocados are good for you in moderation I had to share), I begged them to let me share the recipe.
If you want the recipes for the guava-jalapeno margaritas, the Tinga Poblana (Mexican pulled pork) and to read the interview with Ingrid Hoffman, you have to head over to the Bulls Eye View.
Bacon Guacamole (Serves 6)
8 to 10 bacon slices (about 1/2 pound)
3 medium Haas avocados, halved, seeded and peeled
1 tomato, halved, cored, seeded and chopped
1 small red onion, finely chopped
2 serrano chiles, finely chopped (seeded and ribbed for less heat)
3 tablespoons chopped fresh cilantro leaves
3 tablespoons fresh lime juice (from about 1 1/2 limes)
1. Heat a large skillet over medium-high heat. Add the bacon and cook until each side is brown and crisp, about 7 to 10 minutes total. Transfer the bacon to a paper towel-lined plate and let it cool completely. Chop the bacon into small bits and set aside.
2. Mash the avocados in a medium bowl until the texture is semi-smooth. Stir in the crumbled bacon.
3. Pat tomatoes dry with a paper towel and add to the avocado mixture. Gently stir in the onion, chiles, cilantro and lime juice. Taste and add salt if necessary; the bacon may add enough saltiness on its own.
Speaking of avocado, don’t miss out on this amazing Super Grilled Cheese with Avocado, Tomato, Cilantro & Red Onion in the Grilled Cheese Challenge!