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Smoked Guacamole with Bacon and Smoked Tomatillos is truly the best guacamole recipe for smoked food lovers! It is going to forever change the way you enjoy your guacamole. We pair this with our Blender Salsa at almost every party we host.
The secret to smoked guacamole is using smoked bacon and smoked tomatillos. The smoked tomatillos add a slight sweetness and acidity, like in our salsa verde, to the guacamole and the bacon adds salt, crunch, and that irresistible bacon flavor.
Table of Contents
Smoked Guacamole Ingredients
To add smoked flavor to the guacamole we smoke the tomatillos and bacon and then add to the guac as we mash it.
- Ripe Avocados – You can use any type, but we like the large Haas variety. Cut into chunks.
- Bacon – Ideally use thick cut. Finely diced.
- Tomatillos – The acidity and bright flavor are a great combo with the rich buttery avocado. Finely diced.
- Shallots – You can also use red onions if you want a more pronounced onion flavor. Finely dice.
- Cilantro – If you like cilantro add it, if you don’t, you can skip it. Rough chop.
- Lime Juice – Freshly squeezed lime juice adds great acidity.
Varieties of Avocados
There are a lot of varieties of avocados from around the world. When we make smoked guacamole we seek out ripe Haas Avocados for the creamy texture and buttery flavor. Depending on the time of year and where you live you may only have access to smaller or other varieties, so get what you can find. But we recommend Haas for guacamole.
Avocados ripen after removed from the tree. When buying avocados, they shouldn’t be rock hard (those are not ripe yet). Buy avocados that are slightly darker in color and have a little softness to them. If they are too soft that means they are overripe and will have discoloration when they are opened and unpleasant color and smell.
How to Ripen Avocados Quickly
If all you see are the hard avocados, that’s OK. Buy them, and store them in a paper bag (not plastic) for up to two days with a banana (apples are OK also) at room temperature. The gasses that come from the banana (or apple) help to ripen the avocado. Be sure the paper bag is open to the air (not closed off).
Smoke Tomatillos + Bacon
The initial step for smoked guacamole is to smoke the bacon tomatillos and bacon. You can do this the day prior to save on the prep. Or just do it the morning you want to eat it.
- Preheat smoker to 250 – 275 degrees Fahrenheit using a fruit wood like apple or cherry. Oak is another great alternative.
- Remove the outer husk of the tomatillos. Rinse the tomatillos in a colander with cold water, use your hands to remove the sticky exterior and then cut in half.
- Place tomatillos in a glass bowl (or tray) and place the bowl on your smoker for three hours or until they get soft. Place the bacon on at the same time. The bacon should be ready in 90 minutes.
- Let the tomatillos cool and don’t lose the precious liquid that is in the dish/tray
How To Make Smoked Guacamole
Finely dice the bacon and the tomatillos. Reserve half the bacon.
Next, combine the avocado, tomatillos, bacon, shallots, lime juice, salt, and pepper in a bowl (but remember to reserve half the bacon) and stir and smash with a fork until you like the texture. We like it somewhat creamy but still with small chunks of avocado.
Place smoked guacamole in a serving dish. We use a classic Molcajete, but any dish will work. top with the reserved bacon and cilantro.
Variations
There are so many ways to create delicious variations of smoked guacamole.
- Freshly sliced cherry tomatoes add amazing color and freshness.
- Thinly sliced Serrano or jalapeño peppers add heat.
- Red onions versus shallots for a more pronounced onion flavor.
- Crushed coriander seeds (where cilantro comes from).
FAQ
Oxidation causes the browning of avocado over time, you can’t avoid it. To prevent the browning store in an airtight container, or pour freshly squeezed lime juice over the guac to prevent oxygen from getting at the avocado. This is especially helpful if you make this in advance.
It’s best to eat all the guacamole in one sitting. But if you find you have leftovers, then place in an airtight container, squeeze fresh lime juice into the guacamole and seal. This will minimize oxidation for 24 hours. When you want to eat it again, simply stir it up. Also consider freezing it for longer storage time.
24 hours. 2 days tops. Otherwise consider freezing it. It will start to brown and require being mixed again to freshen the look.
Yes, you can freeze it. The best results are using some type of food saver product to remove the air from the guac. Otherwise, use the smallest freezer bag you can find and squeeze the air out of it. It should store fine for up to 2 months.
Video Tutorial
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Wine Pairing
Smoked guacamole goes great with an acidic and herbal scented wine like Sauvignon Blanc or even Grüner Veltliner. The herbal notes will compliment the cilantro and other flavors of the dip and the acidity will cut through the to-die-for creamy texture of the buttery avocados.
Oh and don’t be afraid of the smoked bacon and tomatillos, the “smoked” flavor isn’t’ that strong. With the shrimp tacos, however, I like it with a fruity, crisp, dry rosé. Either way, go with a white wine (or rosé) with good acidity. Or drink with a Mexican beer like the hubs did.
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What To serve with smoked guacamole
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BBQ Chicken Recipes
Chipotle Honey Marinade With Chicken Tacos
Burger and Slider Recipes
Smoked Mexican Burgers with Chorizo and Smoked Poblanos
Smoked Guacamole With Bacon and Tomatillo
Equipment
- 1 molcajete For a serving dish.
Ingredients
- 4 tomatillos, Husks removed, rinsed, and cut in half
- 2 slices thick cut bacon , Finely chop after smoking.
- 2 medium Avocados, Look for ripe Haas. Or any ripe avocado.
- 2 tablespoons shallots, Finely minced
- 2 tablespoons cilantro, Chopped
- 1 tablespoon fresh squeezed lime juice
- salt and pepper, to taste (roughly ½ teaspoon salt, ¼ teaspoon pepper)
Instructions
To Smoke your Bacon and Tomatillos:
- Preheat smoker to 250 degrees, fruit wood preferred for flavor.
- Place bacon pieces directly on grill grate and smoke for 60-90 minutes or until crispy. At the same time smoke the tomatillos for up to three hours in a glass baking dish or a smoker safe tray.
- Let cool, and then dice your tomatillos and roughly chop the bacon.
- Use ¼ cup of the diced tomatillos for the guacamole (it should be all of the tomatillos depending on exact size), and half of the diced smoked bacon.
To make your Guacamole:
- In a large bowl, scoop out the avocado. Add 1/2 diced bacon, ¼ cup of the diced tomatillos, lime juice, shallots, cilantro, salt and pepper, and mash together with a fork until you reach your desired level of chunkiness. Adjust salt, pepper, lime juice to your taste preferences.
- Transfer to serving dish or bowl. Top with remaining bacon and a some chopped cilantro.
Video
Notes
- Tomatillos: Roast the tomatillos for 20 minutes at 425 degrees Fahrenheit or until you see them soften and slightly brown. Follow recipe from there.
- Bacon: Bacon is best cooked in the oven at 375 degrees F, for up to 20 minutes until crispy. Both can be done in advance. Follow recipe from there.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such an easy guacamole to modify as well. Add sour cream for more richness, or hot sauce for a little kick.