SERVINGS
Servings: 4 to 8
Ingredients
For the chips
- vegetable oil
- 12 corn tortillas
- 12 salt
For the guacamole
- vegetable oil
- 12 corn tortillas
- 12 salt
- 4 hass avocados
- 2 tomatoes
- 4 jalapeòo or serrano chiles
- 1/2 white onion
- 2 limes
- 2 salt
Preparation
Baking Directions:
For the tortilla chipsPour oil into a medium-deep pot to a depth of 2” and heat over medium-high heat until hot (about 375 on a candy thermometer).
Working in batches so as not to crowd the pot, fry tortillas, stirring gently to keep chips submerged in the oil, until crisp and golden, 30-60 seconds.
As they are done, transfer chips with a slotted spoon to paper towels to drain and season with salt while still hot.
Transfer to a bowl.
For the guacamoleHalve 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.
