Smoky Guacamole Recipes
SMOKY GUACAMOLE
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pit and scoop out avocados into a bowl. Add the onion, garlic, peppers, adobo sauce, cilantro, lime zest, lime juice, and salt. Mash and taste to adjust salt. Serve with chips.
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- Peel and seed the avocados and place in a medium bowl. Use a fork or a masher to roughly mash the flesh. Add the lime juice and a pinch of salt and stir to combine. Stir in the sour cream and chipotle peppers. Taste for seasoning and adjust if needed. Refrigerate until needed.
- Heat a large skillet over medium heat. Add the chorizo and cook until completely separated, about 5 minutes.
- Season the shrimp with salt and pepper, then add to the pan with the chorizo, pushing the chorizo to the side. Cook until pink, about 2 minutes, then flip over and cook another minute until the second side is pink. Remove from the heat.
- Place another large skillet over medium heat. Add a drizzle of olive oil. Place one of the tortillas in the pan and cook for 30 seconds, then turn over. Add 1/4 of the cheese to 1/2 of the tortilla, then layer on 1/4 of the shrimp and chorizo. Fold the tortilla over. Cook until the bottom is browned and the cheese is melting, then flip over and cook until the second side is browned. Remove to a cutting board and repeat to make 3 more quesadillas.
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- In a large bowl, gently toss the avocados with the lime halves, tomatoes, chiles, red onion slices, the 3 tablespoons of oil and a generous pinch each of salt and pepper.
- Light a grill and oil the grate. Grill the avocados, limes, tomatoes and onion cut side down along with the whole chiles over moderate heat until charred but not falling apart, about 3 minutes for the limes, 8 minutes for the onion and 12 to 15 minutes for the avocados, tomatoes and chiles. As the items finish cooking, transfer them to a work surface and let cool. Scoop out the avocado flesh and coarsely chop; transfer to a large bowl. Remove the seeds and stems from the tomatoes and chiles, finely chop and add to the bowl. Finely dice the onion and add to the bowl along with the cilantro and garlic. Squeeze the grilled limes over the guacamole and season with salt and pepper; mix gently. Serve with tortilla chips.
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- Cook bacon in a medium skillet over medium, turning occasionally, until crispy, 5 to 7 minutes. Transfer bacon to a plate lined with paper towels to drain. Reserve drippings.
- Combine avocados, sour cream, lime juice, chipotle pepper, salt, reserved bacon drippings, and ½ teaspoon of the paprika in a large bowl. Mash with a fork to desired consistency.
- Reserve 2 tablespoons of the crumbled bacon. Add remaining bacon and chopped cilantro to guacamole and stir to combine. Transfer to a serving bowl and top with reserved bacon, cilantro, and paprika. Serve with chips.
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- Combine all ingredients in a medium mixing bowl. Use a fork to mash the avocado and mix the ingredients together till well combined. Salt to taste. Serve at room temperature or chilled.
- Note: Avocados turn brown when they are exposed to air for a long period of time, which creates oxidation. The best way to keep your guacamole from turning brown is to put plastic wrap over your guacamole, pressed right up against the surface of the dip so no oxygen can touch it, until you're ready to serve. Some say that placing the pit into the guacamole will achieve the same results. It will, for the surfaces that the pit is touching. To protect it more evenly across the entire surface, use plastic wrap.
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- Place the chile, unpeeled garlic and onion slice on a pre-heated comal or skillet set over medium heat, or place under the broiler on a sheet pan. Char or roast for about 10 minutes, flipping occasionally so they char evenly, until blackened. Remove from heat and set aside to cool.
- Coarsely chop, chile, garlic and onion. Place in bowl or molcajete, along with the lime juice and salt, and mash or mix until pasty. Incorporate the cilantro and avocados, and mash until you reach your desired consistency (I like it chunky). Done!
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- In a large bowl, gently toss the avocados with the lime halves, tomatoes, chiles, red onion slices, the 3 tablespoons of oil and a generous pinch each of salt and pepper.
- Light a grill and oil the grate. Grill the avocados, limes, tomatoes and onion cut side down along with the whole chiles over moderate heat until charred but not falling apart, about 3 minutes for the limes, 8 minutes for the onion and 12 to 15 minutes for the avocados, tomatoes and chiles. As the items finish cooking, transfer them to a work surface and let cool. Scoop out the avocado flesh and coarsely chop; transfer to a large bowl. Remove the seeds and stems from the tomatoes and chiles, finely chop and add to the bowl. Finely dice the onion and add to the bowl along with the cilantro and garlic. Squeeze the grilled limes over the guacamole and season with salt and pepper; mix gently. Serve with tortilla chips.
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