Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack)
Need Head to the store and pick up vegetable oil, jalapeno, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe is typical of Mexican cuisine.
Instructions
Watch how to make this recipe.
For the tortilla chips: Preheat the oven to 350 degrees F.
Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin.
Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper.
Serve with the cumin scented tortilla chips.
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 Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.
Stoltz Organic Pinot Noir
This Pinot shows well with its deep rich color and floral aroma for an organic Columbia Gorge Pinot noir. Everything is in order for this wine to either welcome years of aging or be drunk on the spot.