Did you know that today is National Guacamole Day? Seems like a better excuse than many to indulge in a little guacamole deliciousness and start the week off right. Guacamole is something I’m always in the mood for, and when the PR team of Piedra Azul Tequila challenged me to come up with a guacamole recipe, I jumped at the chance.
To fuel my inspiration, I was sent a bottle of Piedra Azul 100% agave Tequila, a $25 Whole Foods gift card, and a copy of Gaby Dalkin‘s beautiful book, Absolutely Avocados. I wanted to create a guacamole full of surprises, just like the Tortas Frontera Grill guacamole I snag at O’Hare before boarding any flight. I started with bacon, roasted corn, and sweet yellow tomatoes and then inspiration hit. Margarita Guacamole.
Boozy guacamole. No, you’re not dreaming. I paired the citrus notes of a margarita with fresh guacamole, and have been smiling ever since. Don’t you love a fresh margarita to offset the salty chips that you dip in fresh guacamole? You might still want to reach for a salt rimmed glass to enjoy a margarita, but you won’t need to because tequila macerated orange chunks are mixed right into the guacamole.
Each chip dipped into the guacamole yields a new treasure: a salty bacon bit, a sweet roasted corn kernel, or a spicy tequila scented chunk of orange. It sounds weird, I know, but it works. You’ll find yourself dipping the chips faster and faster and faster, until the bowl is sadly empty.
- 2 ripe avocados
- 1 teaspoon of ancho chili powder
- 1 teaspoon of habanero chili powder
- 2 tablespoons of lime juice
- salt and pepper
- kernels of one roasted ear of corn
- 1 dozen cherry tomatoes
- 1 orange
- 1 jigger (1 shot) of tequila
- 3 slices of bacon
- Peel the orange and separate the orange sections. Cut each into three. Place in a bowl. Top with the ancho chili powder and the tequila. Let sit for 10-15 minutes to macerate.
- Cut the slices of bacon into ¼ inch square pieces. Fry until crispy. Set on a paper towel to remove the grease.
- Cut the cherry tomatoes in half.
- Cut the kernels off the ear of corn.
- Squeeze the lime to extract 2 tablespoons of juice.
- Cut the avocados and scoop out the flesh into a mortar.
- With a pestle, grind the avocado flesh into a puree. Add salt, pepper (to your liking) as well as the lime juice, and the habanero chili powder. Now toss in the bacon, tomatoes, corn and oranges. Mix gently and serve immediately with plenty of tortilla chips. I used lime accented tortilla chips and they were a delicious combination.