Terrie and I enjoy surprising each other with gifts that we know the other will appreciate and play to our sense of adventure in the kitchen. So it was a few Christmases back when I opened one of my gifts and unveiled the book Buenos Nachos! by Gina Hamadey. Terrie knew that I already enjoyed making different kinds of nachos and had come to recognize herself how enjoyable nachos could be as a dinner, and relatively healthy, too, if you plan for it. The book is, as the title indicates, a treasure trove of nacho recipes, many of which come from restaurants whose owners shared their secrets. The part of the book I’ve put most to use, though, is in the smaller section on accoutrements such as salsa, guacamole, queso and “refreshments.”
Specifically, I’ve latched onto “Smoky Guacamole” as a go-to offering at parties or pre-dinner snacks at our house. I was a latecomer to guacamole, I have to admit. I moved to Southern California after college and refused to get into the chill, SoCal swing of things and eat a disgusting-looking condiment with a questionable consistency. Instead, I simply expanded George Carlin’s skepticism about “blue foods” to include pasty green stuff. I don’t remember exactly when I gave in and tried guacamole, but I cannot imagine life without it now. The freshness of the lime and cilantro added to chunks of avocado and tomatoes was made for a nacho chip. Or, in the recent case in our household, as a side/add-on to homemade barbacoa tacos.
The reason I like this particular recipe—the very first one I tried from Buenos Nachos!—is the boost guacamole gets by simply adding in a couple of tablespoons (or more, as I like to do) of chipotles in adobo sauce. The smoky spice of the adobo sauce gives guac exactly the kind of “elevate your happy” that my better half talks about so often.
Coincidentally, smoky guacamole also serves as a fine topping or side for any of the nacho dinners I put together. Next up for me out of Buenos Nachos! will be liberating and enhancing a savory cheese sauce from one of the nacho recipes. But for now, I hope you enjoy this smoky guacamole as much as we do.
Ingredients
3 avocados, halved and cubed
2 Roma tomatoes, seeded and chopped
Juice of half a lime
1/2 medium red onion, chopped
2 Tbsp. or more pureed chipotles in adobo sauce* (see notes)
3 Tbsp. chopped fresh cilantro
Salt and pepper
*Notes
To make the chipotle puree, empty an entire 7 oz. can of chipotle peppers with adobo sauce into a food processor. Pulse several times until mixture is mostly smooth. Transfer mixture to a bowl and keep in the fridge for about two weeks. In this recipe, use as much adobo as your spice meter desires. Add some to your next batch of chili, or use it to kick up a homemade bbq sauce.
Instructions
Empty the whole can of chipotles, including adobo sauce, into the processor. Blend until it’s a pureed consistency. 
Choose avocados that are ripe but not super soft. Scoop them from their shells and cut into cubes. 
The acid in lime juice prevents browning, so toss the avocados with it before proceeding with the other ingredients. 
Roma tomatoes are meaty, but you may still need to remove the wet seeds. Cut them in half lengthwise and scoop them with your fingers. 
Chop the tomatoes whatever size you like. I’m keeping them chunky for this batch of guac. 
Each ingredient brings its own flavor and texture to the tortilla chip. 
Give the whole mix a few pinches of salt and twists of fresh cracked pepper. 
Bring on the smoke, by adding as much (or little) chipotle-adobo puree as your heat meter desires. 
I use a fork to mash the ingredients together. Some of the avocado pieces will stay intact. If you prefer a smoother guac, try smashing up the avocado first, then fold in the other ingredients. 
Cilantro is traditional in guacamole. You can either sprinkle it on at serving time, or mix it in as I do. 
If you’re making the guac ahead of time, layer plastic wrap directly onto the surface. This prevents air from turning the avocados brown. 
Yeah, baby.
- Put the diced avocado in a large bowl and add the lime juice. Toss lightly to prevent the avocado browning.
- Add in the tomatoes, onion and chipotle-adobo puree. Stir with a large spoon or mash with a fork; if you prefer a smoother guacamole, you can mash the avocados first, but fans of chunky texture can settle for just mixing up the ingredients.
- Season with salt and pepper to taste. Finally, add the cilantro and fold again.
Buenos nachos!
Comfort du Jour 
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