Save to Pinterest The sizzle of bacon fat hitting the pan on a Sunday morning is what led me to this recipe. I was making breakfast tacos and had leftover bacon when someone suggested tossing it into guacamole. It sounded odd at first, but once I crumbled that first crispy piece into creamy avocado and added salty Cotija, I knew I'd stumbled onto something worth keeping. Now it's the dip I bring when I want to show up with something familiar yet surprising.
I made this for a potluck once and watched three people go back for seconds before the main course even came out. One friend stood by the bowl with a chip in hand, debating out loud whether it was rude to finish it. The combination of creamy, smoky, and tangy hit a spot that plain guacamole just doesn't reach. Since then, I've learned to double the batch because it disappears faster than I ever expect.
Ingredients
- Ripe avocados: Look for avocados that yield slightly to pressure but aren't mushy, and let them ripen on the counter in a paper bag if needed.
- Red onion: Dice it fine so it blends in without crunching too loud, and rinse it under cold water if the sharpness bothers you.
- Tomato: Seed it first or your guacamole will turn watery, and use a Roma if you want firmer texture.
- Jalapeño: Remove the seeds unless you like heat, and wash your hands after or you'll regret touching your face later.
- Fresh cilantro: Chop the leaves and tender stems together for more flavor, and skip it entirely if you're in the soapy gene camp.
- Fresh lime juice: Squeeze it right before mixing to keep the brightness alive, and roll the lime on the counter first to get more juice out.
- Bacon: Thick cut works best because it crisps up without disappearing, and save a little of the fat for drizzling if you're feeling bold.
- Cotija cheese: This crumbly Mexican cheese is salty and tangy, and if you can't find it, feta is a decent stand in.
- Kosher salt and black pepper: Start with less salt than you think since the bacon and Cotija are already salty, then taste and adjust.
Instructions
- Crisp the bacon:
- Lay the bacon in a cold skillet and turn the heat to medium, letting the fat render slowly so it crisps evenly without burning. Drain it on paper towels and crumble it once it's cool enough to handle.
- Prep the avocados:
- Slice each avocado in half lengthwise, twist to separate, and whack the pit with your knife to pull it out cleanly. Scoop the flesh into a big bowl and mash it with a fork, leaving some chunks if you like texture.
- Mix in the fresh stuff:
- Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the bowl. Fold everything together gently so the avocado stays creamy and doesn't turn into baby food.
- Fold in bacon and cheese:
- Stir in most of the crumbled bacon and Cotija, saving a little of each for the top. This keeps the garnish looking intentional and gives people a preview of what's inside.
- Garnish and serve:
- Transfer the guacamole to your serving bowl and sprinkle the reserved bacon and cheese on top. Serve it right away with tortilla chips or veggie sticks before it starts to brown.
Save to Pinterest There was a summer evening when I made this on a whim and we ended up eating it on the porch with cold beer and no real plan for dinner. It became the whole meal, scooped up with chips until the bowl was empty and our fingers were greasy. Sometimes the best recipes are the ones that let you forget about everything else for a little while.
Making It Your Own
If you want more smoke, add a pinch of smoked paprika or a few drops of chipotle hot sauce. I've also stirred in roasted corn or diced mango when I'm feeling adventurous, and both work surprisingly well with the bacon. The base is forgiving enough that you can riff on it without losing what makes it good.
Serving Suggestions
This guacamole shines with thick, sturdy tortilla chips that won't snap under the weight. I've also served it alongside carne asada tacos, spooned it onto quesadillas, and even spread it on toast for a breakfast that felt a little fancy. Pair it with a crisp Mexican lager or a margarita on the rocks and you've got yourself a solid starter.
Storage and Timing
You can cook the bacon a day ahead and store it in the fridge, which makes assembly quick when people are coming over. The guacamole itself is best made and eaten within an hour, though it'll hold for a few hours if you cover it well. If it does brown a little on top, just scrape off the layer and stir, it's still perfectly good underneath.
- Cook bacon in advance and crumble it right before mixing.
- Prep your onion, tomato, and jalapeño ahead and keep them in separate containers.
- Wait to mash the avocados until you're ready to serve so they stay bright green.
Save to Pinterest This guacamole has a way of turning a regular Tuesday into something a little more festive. Make it once and you'll understand why people keep asking for the recipe.
Recipe Q&A
- → Can I make this ahead of time?
It's best served immediately, but you can prepare it up to 2 hours ahead. Press plastic wrap directly onto the surface to prevent browning and refrigerate until ready to serve.
- → What can I substitute for Cotija cheese?
Feta cheese works wonderfully as a substitute for Cotija, offering a similar tangy and crumbly texture. You can also use queso fresco for a milder option.
- → How do I prevent the guacamole from turning brown?
The lime juice helps prevent oxidation. Store with plastic wrap pressed directly on the surface, eliminating air exposure. Adding the avocado pit to the bowl is a myth that doesn't actually work.
- → Can I adjust the spice level?
Absolutely. Remove all jalapeño seeds for mild heat, or leave some seeds in for more kick. You can also add hot sauce or a pinch of cayenne pepper to taste.
- → What type of bacon works best?
Regular or thick-cut bacon both work well. Thick-cut provides more substantial pieces and pronounced smoky flavor, while regular bacon crisps up quickly and integrates smoothly.
- → How ripe should the avocados be?
Choose avocados that yield to gentle pressure but aren't mushy. They should be dark in color and the stem should come off easily, revealing green underneath.