Guacamole and chips are a match made in culinary heaven, perfect for gatherings, snacks, or just a cozy night in. This recipe brings out the best in ripe avocados, highlighted by fresh, vibrant ingredients that scream flavor.
Avocados: The star of the show, providing that creamy texture and rich flavor we all crave. Make sure they’re ripe for the best guacamole.
Lime: The juice adds a tangy brightness that balances the richness of the avocados.
Salt and Black Pepper: Essential for seasoning, bringing out the natural flavors of the ingredients.
Red Onion: Adds a bit of crunch and a sharp, pungent flavor that complements the creamy avocado.
Tomatoes: Provide freshness and a juicy texture contrast.
Cilantro: Offers a fresh, herby note that is quintessential to authentic guacamole.
Garlic: Adds depth and a subtle kick to the mix.
Cumin: Just a hint to give a slight earthy warmth that rounds out the flavors.
Corn Tortillas: The perfect base for making homemade chips, sturdy enough to scoop up that delicious guacamole.
Vegetable Oil: Used for frying the tortillas to crispy perfection.
This guacamole pairs wonderfully with a side of fresh salsa or a cold margarita. It's also great as a topping for tacos or as a filling for quesadillas, adding an extra layer of flavor and creaminess.
Start by cutting your avocados in half. Remove the pit and use a spoon to scoop the flesh into a bowl. It's like a little treasure hunt for flavor! Add the lime juice, salt, and pepper. Now, grab a fork and mash everything until you get a nice creamy consistency with a few chunks left for texture.
Next, gently stir in the red onion, tomatoes, cilantro, garlic, and cumin. Mix everything until it’s well combined. Give it a taste, and adjust the seasoning if needed. Once you're happy, cover the bowl and pop it in the fridge to chill while you work on the chips.
For the chips, cut your corn tortillas into wedges. Heat about an inch of vegetable oil in a large skillet over medium heat. Test it with a small piece of tortilla; if it sizzles, you're ready to fry. Fry the wedges in batches, making sure not to overcrowd the pan, until they're golden and crispy. It usually takes just a couple of minutes per side. Transfer them to a paper towel-lined plate and sprinkle with a bit of salt while they're hot.
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