Chips + Guac Recipe

Name: Barrio Tacos Lakewoods Chips + Guac Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 count ripe Hass avocados; 2 tbsp fresh lime juice; 1 tsp fine sea salt; 1 tsp ground black pepper; 0.5 count small red onion, finely diced; 1 count jalapeño, seeded and finely minced (optional for heat); 1 count ripe tomato, seeded and small-diced (optional); 2 tbsp fresh cilantro, chopped; 0.25 tsp ground cumin (optional); 1 tsp cold water (to adjust texture); 8 oz corn tortilla chips (store-bought or homemade); 0.5 tsp kosher salt (for homemade chips); 1 cup neutral oil for frying (if making homemade); 1 tbsp extra cilantro leaves; 2 count lime wedges; 2 tbsp crumbled cotija or feta (optional)

Inspired by Barrio Tacos Lakewood

Time20m

Serves4

Make Chips + Guac Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Guacamole

3 count ripe Hass avocados

2 tbsp Fresh lime juice

1 tsp fine sea salt

1 tsp ground black pepper

1/2 count small red onion, finely diced

1 count jalapeño, seeded and finely minced (optional for heat)

1 count ripe tomato, seeded and small-diced (optional)

2 tbsp Fresh cilantro, chopped

1/4 tsp ground cumin (optional)

1 tsp cold water (to adjust texture)

Chips

8 oz corn tortilla chips (store-bought or homemade)

1/2 tsp kosher salt (for homemade chips)

1 cup neutral oil for frying (if making homemade)

Garnish (optional)

1 tbsp extra cilantro leaves

2 count Lime wedges

2 tbsp crumbled cotija or feta (optional)

Method

Guacamole

Prepare avocados

Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium bowl.

Mash and season

Using a fork or potato masher, mash the avocado to your desired texture — slightly chunky is recommended. Stir in the lime juice, sea salt, and black pepper immediately to season and slow browning.

Add aromatics

Fold in the finely diced red onion, minced jalapeño (use less or omit if you prefer mild), and chopped cilantro. If using tomato, gently fold in the diced, seeded tomato now.

Adjust flavors and texture

Taste and adjust salt and lime. If the guacamole seems dry or overly thick, stir in up to 1 teaspoon of cold water to loosen the texture. Optionally stir in 1/4 teaspoon ground cumin for a subtle warm note.

Hold for serving

Press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning if not serving immediately. Keep chilled up to 2 hours before serving.

Chips

Using store-bought chips

Pour chips into a serving bowl. If desired, sprinkle lightly with kosher salt and toss gently. Serve at room temperature.

Making quick homemade chips (optional)

If you prefer homemade chips: heat 1 cup neutral oil in a heavy skillet over medium-high until it registers 350°F (175°C) or a tortilla sizzles immediately when dropped in. Cut corn tortillas into wedges (6–8 wedges per tortilla). Fry a few wedges at a time for 30–60 seconds per side until crisp and lightly golden. Drain on paper towels and season immediately with 1/2 teaspoon kosher salt while still hot.

Garnish and Serve

Transfer guacamole to a shallow serving bowl. Sprinkle with extra cilantro leaves and crumbled cotija or feta if using. Serve with a bowl of chips and lime wedges alongside for squeezing. Enjoy immediately.