Smoked Bacon Guacamole with Smoked Tomatillos, is the ultimate guacamole recipe for smoked food lovers! It is going to forever change the way you enjoy your guacamole.
This is THE guacamole for smoked and grilled food lovers that you’ll find topping all of your favorite foods with.
Is there really anything better than guacamole? Think about that for a second.
Guacamole Recipe for Smoked Food Lovers
Guacamole is actually super simple to make. And in fact I have a super easy shortcut that has gotten me by for years.
- Smash up an avocado or two
- Add a couple tablespoons of my favorite homemade (or jarred) salsa
- Mix in one-tablespoon of sour cream (or Greek yogurt) for added creaminess
- Squeeze of fresh lime
- Stir away
It’s perfect… or so I thought.
Holy Smokey Guacamole!
There are some days I want to take my guacamole dip over the top and do something a little bit ambitious, like adding smoked bacon and smoked tomatillos. Are you with me?
Oh yes. As if guac couldn’t get any better.
It just did.
Ladies and Gentleman, I’m about to tell you that if you were to take the time to smoke some bacon, and at the same time, smoke some tomatillos, then add those ingredients together with some avocados and a few other things, you’d have… well… smoked guacamole… or as I like to call it, magic in your mouth.
I’m serious here.
How to make Smoked Bacon and Tomatillo Guacamole
Start by smoking you bacon and tomatillos.
How to Smoke Bacon
Lay out a few pieces (4-5 because you’ll want to munch on one or two pieces as you’re prepping the guac) directly on your smoker, and cook for about an hour to 60-90 minutes, or until they are nice and crispy.
How to Smoke Tomatillos
As for your tomatillos, remove the outer husk, rinse them, and then put them in a glass bowl (or tray) and place the bowl on your smoker up to three hours. Let the tomatillos cool.
Then dice up the smoked tomatillos and crispy bacon, and add all your other ingredients, and you’re good to go.
What to Eat with Smoked Bacon & Tomatillo Guacamole
I dare you not to eat the whole dish of smoked bacon guacamole with some crispy corn chips. But if you have the self control to not eat it all before dinner, I highly recommend you top this guac on:
- Grilled Shrimp Tacos (using this Grilled Chipotle Shrimp)
- Carne Asada Tacos
- Chipotle Honey Chicken Tacos
- Smoked Brisket Tacos
- All America Cheeseburger (so good on a burger!)
- Smoked Mexican Burgers with Chorizo and Smoked Poblanos
Smoked Bacon and Tomatillo Guacamole Video
Smoked Bacon and Tomatillo Guacamole Recipe
Smoked Bacon and Tomatillo Guacamole
- 2 slices thick cut bacon
- 4 tomatillos, husks removed
- 2 medium sized ripe avocados
- 1 tablespoon fresh squeezed lime juice
- 2 tablespoons shallots, finely minced
- 2 tablespoons cilantro, roughly chopped
- Salt and Pepper, to taste (roughly ½ teaspoon salt, ¼ teaspoon pepper)
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 disposable foil pan.
- Let cool, and then dice your tomatillos.
- Use about ¼ cup of the diced tomatillos for the guacamole, and a total of 3 tablespoons of the diced smoked bacon.
To make your Guacamole:
- In a large bowl, scoop out the avocado. Add 2 tablespoons of the 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 1 additional tablespoon of diced smoked bacon.
Wine Pairing for Guacamole
Guac alone, the dish 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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