Guacamole With Cumin-Dusted Tortilla Chips

Name: Guacamole With Cumin-Dusted Tortilla Chips
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 6-inchs 6-inch flour and/or blue corn tortillas, cut into quarters; 59 milliliters chopped fresh cilantro; 1 Tbsp ground cumin; 4 ripe Hass avocados, peeled, pitted and chopped; 1 jalapeno pepper, finely diced; 0 Juice of 2 limes (about; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 6 servings Peanut oil, for deep-frying; 1 smalls red onion, finely diced

Guacamole With Cumin-Dusted Tortilla Chips is a gluten free and vegan hor d'oeuvre. One serving contains 354 calories, 3g of protein, and 34g of fat. This recipe serves 6. Head to the store and pick up flour and/or corn tortillas, kosher salt, ground cumin, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Watch how to make this recipe.

Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes.

Ingredients you will need

Peanut Oil

Tortilla

Equipment you will use

Frying Pan

Drain on paper towels and season immediately with cumin and salt.

Ingredients you will need

Cumin

Salt

Equipment you will use

Paper Towels

Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Red Onion

Avocado

Cilantro

Jalapeno Pepper

Equipment you will use

Bowl

Serve immediately with the cumin tortilla chips.

Ingredients you will need

Tortilla Chips

Cumin

Photograph by Kat Teutsch

Equipment

Frying Pan

Paper Towels

Bowl

Ingredients

Servings:

126-inchs

6-inch flour and/or blue corn tortillas, cut into quarters 59milliliters

chopped fresh cilantro 1Tbsp

ground cumin 4

ripe Hass avocados, peeled, pitted and chopped 1

jalapeno pepper, finely diced 0

Juice of 2 limes (about 6servings

Kosher salt 6servings

Kosher salt and freshly ground pepper 6servings

Peanut oil, for deep-frying 1smalls

red onion, finely diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Jimmy John's Vin De Sandwich Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.