Restaurants›Del Taco›Snack-sized Chip & Fresh House-made Guac Recipe

Snack-sized Chip & Fresh House-made Guac Recipe

Inspired by Del Taco
Time35m
Serves4

Fresh house-made guacamole made freshly daily with whole Hass avocados, fresh house-made pico de gallo, freshly squeezed lime juice, and special seasoning, served with fresh house-made tortilla chips.

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Ingredients

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Guacamole

House-made Tortilla Chips

Method

Guacamole

1

Prep avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Reserve one small slice of avocado for garnish if desired.

2

Mash and season

Using a fork or a pastry cutter, mash the avocados to a chunky-smooth texture (small lumps remain). Immediately add the 2 tablespoons fresh lime juice and mix to incorporate — this brightens flavor and slows browning.

3

Add mix-ins

Fold in 1 cup house-made pico de gallo, 2 tbsp finely chopped red onion, 2 tbsp chopped cilantro, and optional 1 tbsp finely diced jalapeño. Stir gently to combine so you keep some texture from the pico.

4

Season to finish

Add 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp ground cumin. Taste and adjust: add more salt or lime juice to brighten. If guacamole will sit more than 10-15 minutes, press plastic wrap directly onto the surface to minimize browning.

5

Plate

Transfer guacamole to a small serving bowl, smooth the top with the back of a spoon, and garnish with the reserved avocado slice or a sprinkle of cilantro. Serve with lime wedges if desired.

House-made Tortilla Chips

6

Prep tortillas

Stack the 8 corn tortillas and cut each into 6 wedges (yielding about 48 chips). Pat wedges dry with a paper towel if they feel moist.

7

Heat oil

Pour 2 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small tortilla corner sizzles immediately when added.

8

Fry chips in batches

Working in small batches, carefully add tortilla wedges in a single layer. Fry for about 1 to 1.5 minutes per side until golden and crisp. Use a slotted spoon or tongs to flip as needed to cook evenly. Do not overcrowd the pan.

9

Drain and season

Remove chips to a paper towel–lined tray to drain. While still warm, sprinkle with 1 tsp kosher salt and optional 1 tsp chili-lime seasoning, tossing gently to coat.

10

Cool and serve

Let chips cool for 2–3 minutes to crisp fully. Transfer to a serving basket or plate alongside the guacamole.