2 serrano chiles, finely chopped {seed them if you don't want it to be spicy}
1.5 Tbsp lime juice
1.5 Tbsp cilantro, finely chopped
1 tsp kosher salt
1 roma tomato, seeded and diced
¼ tsp cumin
5 strips of bacon
¼ cup pork rinds, coarsely chopped
Instructions
First up is the cooking of the pork. I do this in the oven (375 degrees) but you can do it however you choose. Once it is done, crumble 3 slices into one bowl and 2 slices into another. Set aside.
Slice your avocados and remove the pits. Then, spoon out the inside into a large bowl. Mash slightly with a fork.
Add the remaining ingredients {excluding bacon and pork rinds} to the bowl and stir/mash together. Refrigerate until ready to serve. {Tip: Push your plastic wrap all the way down on top of the guacamole so that you press out all the air. It will keep it fresher longer}
Just before you are ready to serve, stir in 3 strips of crumbled bacon and ½ of the chopped pork rinds. Sprinkle remaining crumbled bacon and chopped pork rinds on top.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/guacamole-just-add/