Bacon Habanero Guac Recipe

Name: Barrio Tacos Lakewoods Bacon Habanero Guac Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 count ripe Hass avocados; 2 tbs fresh lime juice; 1 tbs finely chopped red onion; 2 tbs finely chopped fresh cilantro; 1 tsp coarsely ground black pepper; 1 tsp kosher salt; 6 slices thick-cut bacon; 1 count fresh habanero pepper; 1 tsp minced garlic; 1 tbs light brown sugar; 1 tsp apple cider vinegar; 1 tsp freshly ground black pepper; 1 tsp extra-virgin olive oil; 0.5 cups finely diced tomato (optional, seeds removed); 2 tbsp thinly sliced green onion; 2 count lime wedges

Inspired by Barrio Tacos Lakewood

Time35m

Serves6

Dairy

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Ingredients

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Guacamole Base

3 count ripe Hass avocados

2 tbs Fresh lime juice

1 tbs finely chopped red onion

2 tbs finely chopped fresh cilantro

1 tsp coarsely ground black pepper

1 tsp kosher salt

Habanero Bacon Mix

6 slices thick-cut bacon

1 count fresh habanero pepper

1 tsp minced garlic

1 tbs light brown sugar

1 tsp Apple cider vinegar

1 tsp freshly ground black pepper

Finishing & Garnish

1 tsp extra-virgin olive oil

1/2 cups finely diced tomato (optional, seeds removed)

2 tbsp thinly sliced green onion

2 count Lime wedges

Method

Prepare Habanero Bacon Mix

Preheat and chop

Preheat the oven to 400°F (200°C). Finely dice the habanero: remove the stem, slice open, and (for less heat) remove seeds and white ribs. Very finely mince and set aside. Put a small rimmed baking sheet or oven-safe skillet on the counter.

Lay the bacon slices on the baking sheet in a single layer. Sprinkle the brown sugar evenly over the bacon. Bake in the preheated oven until bacon is crisp and caramelized, 12–18 minutes depending on thickness. Rotate pan once for even cooking.

When bacon is done, transfer to a paper towel–lined plate to cool slightly. Reserve 1 teaspoon of the bacon fat in a small skillet (or use 1 tsp olive oil if preferred). Once cooled, chop the bacon into small bite-sized pieces and set aside.

In the small skillet with reserved bacon fat (or olive oil) over medium-low heat, add the minced garlic and minced habanero. Sauté gently 30–45 seconds until fragrant (do not burn). Add the apple cider vinegar and stir to deglaze, then add the chopped bacon and freshly ground black pepper. Stir and cook 30–60 seconds just to combine flavors. Remove from heat and let cool 3–5 minutes.

Make Guacamole Base

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Immediately add the fresh lime juice to prevent browning.

Using a fork or potato masher, mash the avocados to a slightly chunky consistency (leave some small chunks for texture).

Fold in the finely chopped red onion and chopped cilantro. Season with kosher salt and the measured coarsely ground black pepper. Taste and adjust salt or lime as desired.

Assemble and Finish

Fold about three-quarters of the warm habanero bacon mix into the mashed avocado, mixing gently to distribute the bacon, habanero and garlic evenly. The warmth will soften the avocado slightly and marry the flavors.

Spoon the guacamole into a serving bowl. Drizzle the teaspoon of extra-virgin olive oil over the top to add gloss and richness. Sprinkle the remaining bacon pieces on top as a crunchy garnish.

Scatter the diced tomato (if using) and sliced green onion over the guac. Serve immediately with lime wedges on the side. Provide additional lime to taste.

Storage note: if not serving right away, press a piece of plastic wrap directly onto the guacamole surface to minimize air contact and refrigerate up to 12 hours. Add crispy bacon garnish just before serving to keep it crunchy.