RECIPE: Homemade Chips & Guacamole


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!

Ingredients

Guacamole

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

Tortilla Chips

12 corn tortillas

2 cups of canola oil

Directions

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!

Featured Posts
Archive
Follow Jenny
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
  • Black YouTube Icon

© 2016 by Jennifer N. Coombs and GradMoney. Proudly created with Wix.com.

 

All rights reserved. Use of this Site constitutes acceptance of our terms and conditions and privacy policy.

 

Restrictions: The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of GradMoney or Jennifer N. Coombs.

 

Disclaimer: All data and information provided on this site is strictly the author’s opinion and does not constitute any financial, legal or other type of advice. GradMoney, nor Jennifer N. Coombs, makes no representations as to accuracy, completeness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses or damages arising from its display or use. We also do not make any personal investments on behalf of readers, nor do we offer specific trading recommendations to readers. GradMoney is not a licensed broker dealer. All investment actions as a result of GradMoney’s articles are to be made at the discretion of the individual investor. All investments contain risks; GradMoney assumes no liability for any loss of income or principal.

 

All questions or inquiries my be directed to the attention of Jennifer N. Coombs.