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Ingredients
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Guacamole
Crispy Corn Tortillas
Method
Guacamole
Prepare produce
Halve the avocados, remove pits, and scoop flesh into a medium bowl. Juice the limes. Finely dice the red onion, tomato (remove seeds first to avoid excess liquid), and mince the jalapeño; chop the cilantro.
Mash and season
Using a fork or a potato masher, gently mash the avocado to your preferred texture — leave some chunky bits for texture. Immediately add the lime juice and salt; mix to combine. Add the black pepper and optional ground cumin and stir.
Finish
Just before serving, drizzle the optional tablespoon of olive oil over the top and give a final gentle stir. Transfer to a serving bowl and garnish with a few cilantro leaves or a few small tomato dice if desired.
Crispy Corn Tortillas
Heat oil
Pour oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4 inch. Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately but does not burn (about 350°F/175°C if using a thermometer).
Fry tortillas
Working in batches to avoid crowding, lay one tortilla in the hot oil. After 10–20 seconds, using tongs flip it; fry until crisp and blistered, about 30–45 seconds per side depending on thickness. For taco-chip style, fold the tortilla in half with tongs when it begins to crisp, holding for a few seconds to form a curved chip. Transfer fried tortillas to a paper-towel-lined tray.
Season and cool
While still warm, sprinkle the fried tortillas with coarse salt to taste. Let cool until crisp. For a lighter option, brush tortillas with 1 tsp oil, cut into wedges, and bake in a single layer at 400°F (200°C) for 8–12 minutes, flipping once, until golden and crisp.