Tocineta “Bacon” Chunky Guacamole
Courtesy of Chef Ronaldo Linares of Martino’s Cuban Restaurant in Somerville, N.J.
Makes 6 to 8 cups
6 ripe avocados (medium dice)
6 tomatillos (husk removed, medium dice)
1 large Spanish onion, (diced)
1 bunch cilantro leaves (cleaned and chopped)
2 poblano peppers (diced)
Juice from 4 small lemons (about 8 T.)
1 tsp. lemon zest
Kosher salt (to taste)
2 tsp. fennel seed
Cracked black pepper (to taste)
½ lb. Apple Wood Smoked Bacon (diced)
In a large bowl place the pit of the avocado, avocados, tomatillos, onion, cilantro, poblano pepper, lemon juice, lemon zest, fennel seed and fold all ingredients together gently. Preheat iron skillet, add bacon, cook on high heat for five minutes than turn to medium heat and cook till crisp. Remove from pan and place on a paper towel to remove any excess fat. Save 1 tablespoon of the bacon fat.
Once the bacon has cooled, add it to the guacamole along with the 1 tablespoon of bacon fat. Fold in gently and season guacamole.