Guacamole with bacon & chicharrones

Guacamole with bacon & chicharrones

By
From
Taqueria
Serves
8
Photographer
Chris Middleton

‘You had me at bacon’, is most people’s reaction to anything with a bacon topping. Here I’ve added another Mexican staple, the porky and now fashionable chicharrones – pork skin strips that have been boiled and dried, then fried to a prawn cracker–like texture. As these are very challenging to master at home (especially if you value a clean kitchen and an unblemished complexion) it’s perfectly acceptable to use the pre-cooked ones available in good Latin food stores, or even pork scratchings instead.

Ingredients

Quantity Ingredient
500g ripe hass avocados
2 limes, juiced
2 tablespoons avocado oil
2 teaspoons ground cumin
1/2 teaspoons n ground allspice
pinch sea salt
250g cherry tomatoes, halved and roughly chopped
2 red onions, finely chopped
1 jalapeno, finely chopped
1 bunch coriander leaves, chopped

Bacon & chicharrones topping

Quantity Ingredient
3 tablespoons sunflower oil
400g lardons or kaiserfleisch
150g pepitas
200g cooked chicharrones or pork scratchings
200g finely shredded green apple
100g pomegranate seeds
200ml Pomegranate mojo
75g salted ricotta, chopped

Method

  1. Cut the avocados in half lengthways, remove the stones and scoop out the flesh using a large spoon. Arrange the avocados in an attractive mixing bowl.
  2. Begin to crush the avocados with a large fork, adding the lime juice and avocado oil to moisten. Season with the cumin, allspice and salt, then stir in the remaining ingredients gradually, taking care not to overmix.
  3. Cover and refrigerate for up to 30 minutes to allow the flavours to develop.
  4. For the topping, heat the oil in a wide pan. Add the lardons and fry for 5 minutes on each side until crispy. Remove the lardons from the pan, season lightly with salt and leave to drain on paper towel.
  5. Add the pepitas to the pan, reduce the heat to low and cook for 2–3 minutes or until lightly golden. Transfer to paper towel to drain.
  6. Serve the guacamole in individual bowls. Top with the crispy lardons, pepitas, chicharrones, apple, pomegranate seeds, generous spoonfuls of pomegranate mojo and a good sprinkle of chopped salted ricotta. Serve with blue corn (tortilla) chips.

* Tip

  • Instead of bacon, try grilling slices of prosciutto or guanciale till crisp, then drain on paper towel and chop or crumble into shards before sprinkling over the guacamole.
Tags:
Mexican
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