Guacamole With Homemade Corn Chips

Guacamole With Homemade Corn Chips
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When making guacamole for a gathering we often ask ourselves this question, “how much is too much?” The answer is, “there is no amount.” Don’t you agree? Everyone loves guacamole and they are especially going to love the fact that they aren’t paying an extra $3.00 to add it to their tacos. Perhaps this is why there are never-ever leftovers. One has to take advantage of an endless bowl of the green dip, storing up for the next time they have to fork out more than just loose change. We’ve even considered bringing our own side of it to the restaurant, packed in a small tupperware buried deep in our mom bags, but we refrain to avoid the eye-roll from the huz.


No need to give it something to compete with. Keep it simple, stupid. This is our very biased opinion on guacamole.

We’ve been making guacamole as long as we’ve been cooking. Which means we’ve been making it for a long time. Which also means we’ve tried many, many recipes. You can’t really mess it up because avocados are just too good, even on their own, but there definitely are some batches that are better than others. And ten times out of ten, making it at home is way better than the overpriced stuff you buy at the store or get at a restaurant.

Time after time we have found the simpler the better. Why ruin a good thing by adding too many things? Just let that little green fruit (it’s a fruit right?) be the star it was destined to be. No need to give it something to compete with. Keep it simple, stupid. This is our very biased opinion on guacamole.

Guacamole With Homemade Corn Chips

For our recipe you’ll need either a molcajete or a mortar and pestle. We found that this is the best way to get the complex flavor out of a few of the ingredients. If you don’t have either of these tools, use a small food processor to create a paste. This recipe serves four, or one depending on how deep your love for this dip is. Feel free to double, triple or even quadruple it.

Guacamole With Homemade Corn Chips
Guacamole With Homemade Corn Chips

Guacamole With Homemade Corn Chips

Serves 4

Ingredients

3 medium garlic cloves
1 tsp whole black peppercorn
1 tbsp cilantro stems, chopped
3 ripe avocados
1/2 jalapeno pepper, finely chopped
1/4 cup red onion, finely minced
1/2 cup cilantro leaves, chopped
2 tbsp fresh squeezed lime juice
1/2 tsp course salt

Homemade Corn Chips

6 corn tortillas
vegetable or canola oil, for frying
kosher salt

Method

  1. In a molcajete, mortar and pestle or food processor grind garlic, peppercorns and cilantro stems until a paste is made. Add three avocados and mash with the back a fork. (If you are using a mortar and pestle or food processor mash the avocados in a bowl and add the paste.
  2. If using a molcajete, you may need to use a rubber spatula to scrape the paste into the avocados if yours isn’t fully seasoned and is still porous.
  3. Fold in all other ingredients and adjust salt as needed.
  4. To make the corn chips, cut each tortilla into 8 triangle shaped wedges. Pour 1-2 inches of oil into a medium sized stockpot. Using a deep frying thermometer, heat the oil over medium-high heat until it reaches 350°F. If you skip the thermometer part, test the oil temperature by dropping a small piece of tortilla in the oil. When the tortilla piece sizzles, it’s ready. Make sure to adjust the heat down a tad if it’s getting too hot. You will also need to adjust the heat up a tad after each batch of chips, because you will notice that each batch lowers the oil temperature a little.
  5. Place a paper towel onto a large plate. Add the tortilla triangles to the hot oil in small batches. Do not over crowd. One layer of tortilla wedges seems to work just fine. Using a metal tongs or metal slotted spoon, flip the chips after 30-40 seconds. After another 30 seconds remove chips from the oil to the paper-towel-lined plate. Sprinkle with salt while still hot. Once all of the tortillas have been fried, salted and have cooled off a bit, you are ready to enjoy!