Great guacamole is easy to make. A few ingredients is all it takes to create this slightly chunky yet soothing blend. Serve with Home.Made crispy restaurant-style Tortilla Chips.
WARNING** After you make a homemade batch of chips, you will want more. The temptation of overeating disappears when you realize having more is not as convenient as reaching for a bag in the pantry. Yes, that’s right making them at home is easy but requires a bit more than ripping a bag open.
Choose the perfect tortilla for you. Gluten free? Sure, why not? Colorful tortillas? Bring it on. Grain-free? YES!
1st- Place a healthy pinch of kosher salt in your lava bowl (molcajete) or mortar bowl. Add 2 tablespoons of the cilantro and 1 teaspoon of the minced jalapeño. Using the bowl’s pestle or the side of a wooden spoon in a circular motion, grind the ingredients together well.
Now your bowl is seasoned and you are ready to continue.
INGREDIENTS
1 Hass avocado 3 tbsp. onion, chopped 1 tsp. jalapeño, seeded, chopped 1 1⁄2 tsp. cilantro, chopped 2 tbsp. tomato, seeded, chopped Salt, as needed
STEPS
1. In Molcajete or large bowl, with the back of a spoon, thoroughly mash together 1 tbsp. onion, 1⁄2 tsp. jalapeño, 1⁄2 tsp. cilantro, 1⁄2 tsp. salt to form a paste.
2. Cut Avocados in half and remove seeds. Cross-hatch flesh and scoop out with a spoon.
3. Add avocado and remaining ingredients to bowl and fold with paste. Guacamole should be chunky. Taste, and adjust salt and spice levels. Serve it up in the lava bowl.
Home.Made restaurant-style Tortilla Chips
1 1/2 to 2 cups of oil for frying such as vegetable or canola oil
12 tortillas
Flaky sea salt
Instructions
Cut the tortillas into fourths and line a baking sheet pan with paper towels. Set aside.
Pour the oil into a sauté pan. There should be enough oil to reach between 1/4 to 1/2 inches in depth so the tortillas are completely submerged in the oil.
Heat the oil over medium-high heat until a small tortilla sizzles when placed in the oil. Then reduce the heat to medium and adjust the heat as needed to maintain the temperature.
Carefully add some tortilla triangles into the pan to comfortably fit in a single layer without overcrowding the pan.
Fry for 2 to 3 minutes or until they are lightly golden and crispy, occasionally stirring and dunking the tortillas that come up above the surface of the oil with a strainer.
With the strainer, quickly transfer the tortilla chips to the prepared baking sheet and spread them out in a single layer. Immediately season with flaky sea salt, to taste.
Repeat the process until all the tortillas have been fried. Push the previous batch of fried tortillas to one side of the baking sheet to accommodate the new batch.
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