Guacamole & Chips Recipe

Prepare avocados

Slice the avocados lengthwise, remove pits, and scoop the flesh into a medium mixing bowl.

Mash and season

Use a fork or potato masher to mash the avocados to a chunky consistency (leave some small chunks). Immediately stir in the fresh lime juice to prevent browning and to add brightness.

Add aromatics and spices

Add the finely diced red onion, chopped cilantro, minced jalapeño, ground cumin, kosher salt, and black pepper. Fold gently to combine, tasting and adjusting salt or lime as needed. Keep the guacamole slightly loose so it can be spooned into cups easily.

Hold

Cover the bowl tightly with plastic wrap pressed directly onto the surface of the guacamole if not using immediately. Refrigerate up to 2 hours before serving for best color and flavor.

Right before plating, stir the diced tomatoes gently and drain any excess liquid if they are very juicy. Fold a small spoonful into the guacamole if you prefer tomato mixed in, or reserve all for sprinkling over the finished cups.

Set aside the extra cilantro leaves to top each cup after filling.

Assemble cups

Place the blue corn tortilla cups on a serving platter. Spoon about 2 to 3 tablespoons (roughly 1.5 to 2 ounces) of guacamole into each cup, filling but not overflowing. Smooth the top slightly with the back of the spoon so the garnish will sit neatly.

Garnish cups

Lightly sprinkle each filled cup with a scant teaspoon of the diced tomatoes and top with a small cilantro leaf. If desired, add a tiny grind of black pepper or a pinch more salt to taste.

Serve

Arrange additional blue corn tortilla chips around the cups for extra scooping. Serve immediately with lime wedges on the side. If you must hold them briefly, place cups on a tray in a cool spot and serve within 30 minutes to avoid sogginess.