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Recipe: Guacamole And Tortilla Chips
Similar Categories: Guacamole, Tortilla, Chips
Serving Size : 4
CHIPS
vegetable oil
12 6-inch corn tortillas -- cut into 6 wedges
salt
GUACAMOLE
4 avocados -- preferably Haas
2 medium tomatoes -- seeded and coarsely chopped
2 to 4 jalapenos -- seeded and finely chopped
1/2 small white onion -- finely chopped
1 to 2 limes -- juice of
salt
For the tortilla chips, pour oil into a medium deep pot to a depth of 2
inches and heat over medium high heat until hot, about 375
degrees. Working in batches so as not to crowd the pot, fry tortillas,
stirring gently to keep chips submerged in oil until crisp and golden,
30-60 seconds. As they are done, transfer chips with a slotted spoon to
paper towels to drain. Season with salt while still hot. Transfer to a bowl.
For the guacamole, halve the avocados lengthwise and remove and discard
pits. Scoop out pulp into a medium bowl and coarsely mash with a
fork. Add tomatoes, chiles and onions. Add lime juice to taste and season
with salt. Mix until just combined.
CHIPS
vegetable oil
12 6-inch corn tortillas -- cut into 6 wedges
salt
GUACAMOLE
4 avocados -- preferably Haas
2 medium tomatoes -- seeded and coarsely chopped
2 to 4 jalapenos -- seeded and finely chopped
1/2 small white onion -- finely chopped
1 to 2 limes -- juice of
salt
For the tortilla chips, pour oil into a medium deep pot to a depth of 2
inches and heat over medium high heat until hot, about 375
degrees. Working in batches so as not to crowd the pot, fry tortillas,
stirring gently to keep chips submerged in oil until crisp and golden,
30-60 seconds. As they are done, transfer chips with a slotted spoon to
paper towels to drain. Season with salt while still hot. Transfer to a bowl.
For the guacamole, halve the avocados lengthwise and remove and discard
pits. Scoop out pulp into a medium bowl and coarsely mash with a
fork. Add tomatoes, chiles and onions. Add lime juice to taste and season
with salt. Mix until just combined.
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