These aren't easy questions that came to my mind the other day as I found an almost too-soft Haas avocado and a tasty lime in the fridge and decided to make some guacamole for lunch.
But wait! Guacamole is good, but it gets boring. Why not kick it up a notch or three with a healthy dollop of chipotles en adobo? And as a symbolic, if tiny, gesture to flip off the Caballeros Templarios and offer moral support to the suffering farmers of Michoacán, let's dub the dish "guacamole de los fuegos del infierno"!
I kept the ingredients (pictured above) just about as simple as can be: One avocado, half of a fresh lime, and one chipotle en adobo, stripped of its seeds and ribs and finely minced, mixed with about a tablespoon of its adobo sauce.
Peel the avocado, remove the seed, and roughly mash the buttery green meat with a fork. Stir in the juice of the half lime and the chipotle en adobo, add a bit of kosher salt and freshly ground black pepper, and eat it up with crispy tortilla chips or your choice of crunchy snack or crudite.