1. Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky. 
2. Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary. Serve immediately.

California Avocado Guacamole Tarts Instructions

1. Preheat oven to 350°F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste.
2. Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature. 
3. Meanwhile, using a round cookie cutter, about 4 1/2-inches in diameter, cut tortillas into circles. 
4. In a small mixing bowl, combine olive oil, lime juice, achiote paste, paprika, chile powder, cayenne and salt. Brush both sides of each tortilla circle with chile-lime mixture. 
5. To create tart shells, turn a muffin tin upside down and lay the tortilla circles over the tops of the muffin cups. Bake for 1 minute at 350°F to warm and soften tortillas, and then place a second muffin tin over the top of the tortillas to create a tart shell mold.
6. Bake for 5 minutes to set tart shape, remove second muffin tin and continue to bake until crisp and lightly golden, about 5 minutes more. Remove from oven and cool finished tart shells to room temperature before serving.
7. In a small mixing bowl, combine cabbage, sour cream, lemon juice, and salt and pepper, to taste.
8. To assemble tarts, spread a spoonful of cabbage mixture into bottom of tart shells. Place 2 tomatoes in each tart and press down lightly to flatten over cabbage mixture. Top with a two spoonfuls of guacamole. Add a generous sprinkle of crispy bacon bits and two more tomatoes, unflattened this time. Finish with a touch of cotija cheese and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2011, Susan Feniger and Mary Sue Milliken.