I’ve always loved Guacamole and how it can truly encompass the personality of the person preparing it. Everyone has a special trick to make their guac the cats meow. Some use mayo or sour cream to make it creamy. Some people use seafood or bacon for a little added protein. Some people much like peanut butter prefer it chunky while others love it creamy. My recipe has been awarded 1st place at the Arizona Taco Festival for several years and bested the best guacamoles in Arizona. In my recipe I use bacon, bacon grease, and buttery roasted corn to give your taste buds a guac attack! Enjoy!
3 ripe avocados pealed, pitted, & diced
1/2 cup crispy finely chopped crispy Hormel Black Label Jalapeño Bacon or Cherrywood thick cut bacon
1/2 cup roasted corn (Store bought or checkout my recipe for buttery roasted corn)
2 tablespoons Mexican aioli (1/2 cup mayo, 1/4 cup sour cream, 1/4 cup Challenge Dairy cream cheese & a pinch of chopped cilantro mixed together)
1 tablespoon bacon grease
1/4 cup tomatoes diced
1/2 diced & destemmed Jalapeño
1/2 diced & destemmed yellow hot Jalapeño
2 finely minced garlic cloves
1/2 lime squeezed
1 tablespoon diced cilantro
3 green onions diced
1 table spoon grated cojita or parmesan cheese
1/2 tablespoon fine pink sea salt
Chef Anthony’s Pro Tip #1 – Make the bacon extra crispy to give the guac added crunch
Chef Anthony’s Pro Tip #2 – Don’t overwork the guac when mixing. Once you get your desired consistency stop mixing it.
Chef Anthony’s Pro Tip #3 – Use our recipe for great roasted corn http://chefanthonyserrano.com/featured/how-to-make-mexican-street-corn-elote/
Chef Anthony’s Pro Tip #4 – Dice the avocado before you begin to smash it
Add diced to avocado to bowl first. Then layer & spread the remainder of guacamole ingredients together in the bowl. Thoroughly mix without smashing ingredients with a spatula. Enjoy!