Smoking avocados not only gives them a smoky flavor, it softens them just enough to be able to scoop a chip into them. Sprinkle them with a couple more ingredients, and boom: you have a deconstructed [and smoky!] guacamole.
- Ingredients -
2 ripe avocados, halved
3 tablespoons goat cheese
1 small jalapeño
small handful fresh cilantro leaves
balsamic glaze, to drizzle
½ cup balsamic vinegar
¼ cup brown sugar
- Tools -
wood smoking chips
Weston Mandoline Slicer
Roma 3-in-1 Grater
Preheat your smoker to 180°F, fill the water bowl, and soak your wood chips for 30 minutes. Once soaked, place your wood chips into the smoking box and smoke the avocados at 180° for two hours, skin side up (so that the green of the avocado touches the rack).
While the avocados smoke, prepare your homemade balsamic glaze by bringing the vinegar and sugar to a boil, stirring constantly for five minutes, then removing from heat. Allow to cool, then set aside until the avocados are ready.
Use your mandoline to slice the jalapeño very thinly.
Once smoked, sprinkle with goat cheese immediately (so that it melts a bit). Juice the lime over top of the avocados, drizzle with balsamic glaze, pepper with jalapeño slices, and then finally, use your grater to dust the avocados with minced cilantro.
Serve with tortilla chips. Simply scoop the chip into the softened avocado, just like guacamole, making sure to get a little bit of everything in each bite.