It’s hard to believe that I’ve never been to Mexico, especially when you consider how much I love Mexican food. Whenever I’m given a food genre choice I tend to go with Mexican food since it’s the right amount of healthy and indulgent. However, I should note that my passion for spicy food actually came from Korea and not Latin America…go figure. I used to hate cooking with avocados (it’s a consistency thing) but if I mash them up into guacamole I found I could actually tolerate eating them more often – especially on toast. Nothing beats a good old-fashioned guacamole and tortilla chips. Enjoy this recipe any time of the year, but especially in front of the TV on a cool night. You’ll be happy you did!
4 medium-sized ripe avocados (not too firm, not too soft)
¼ cup of chopped cilantro
2 tablespoons of fresh lime juice
1 tablespoon of finely diced shallots or red onion
2 teaspoons of minced jalapeño (feel free to remove the seeds if you don’t like heat just be careful!)
1-2 teaspoons of course sea salt , to taste
1/4 teaspoon freshly grated black pepper
12 corn tortillas
2 cups of canola oil
1. Cut avocados in half and remove the pits, then scoop out avocados from the peel with a spoon and place it in a mixing bowl. TIP: to make sure that the avocado flesh does not turn brown too quickly; leave at least one avocado pit in the bowl for the time being and remove right before serving.
2. Mash the avocados with a fork or spoon, and then add the cilantro, lime juice, shallot, jalapeño, salt and pepper and thoroughly mix.
3. Transfer to a clean bowl and make sure to remove the pit before serving.
4. Now to make the tortilla chips, heat canola oil in a shallow pan to about 360 degrees Fahrenheit.
5. Cut the stack of tortillas into even strips, i.e. each tortilla makes about 8 pieces.
6. Slowly place chips into the oil only a few at a time. Make sure to watch them carefully and flip if necessary until they are golden-brown and crispy (i.e. about 30 seconds).
7. Remove chips with a slotted spoon and place on a few paper towels to absorb the oil. Place into a separate bowl once cool, and add sea salt to taste.
8. Dip chips in the guacamole then stuff in your face. Enjoy!