Name: La Fonda Restaurants Guacamole And Chips Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 units ripe avocados; 2 tbs lime juice; 1 tbs red onion, finely chopped; 2 tbs fresh cilantro, chopped; 1 units jalapeño, finely chopped; 0.5 tsp salt; 0.25 tsp black pepper; 10 units corn tortillas; 2 cups vegetable oil; 1 tsp salt

Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Using a fork or a potato masher, mash the avocado to your desired consistency (smooth or chunky).

Mash the Avocados

Add lime juice, finely chopped red onion, cilantro, jalapeño, salt, and black pepper to the mashed avocado. Mix well until all ingredients are combined.

Add Flavorings

Taste the guacamole and adjust seasoning or lime juice as needed. Set aside.

Taste and Adjust

Stack the corn tortillas and cut them into triangles (like a pizza).

Cut the Tortillas

In a large pot or deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add a few tortilla triangles to the hot oil, frying them in batches until golden brown and crispy, about 2-3 minutes per batch.

Fry the Chips

Using a slotted spoon, remove the chips and drain them on paper towels. While still hot, sprinkle with salt.

Drain and Season

Serve the guacamole with the freshly made chips on the side.

Serve

ripe avocados

lime juice

red onion, finely chopped

fresh cilantro, chopped

jalapeño, finely chopped

salt

black pepper

corn tortillas

vegetable oil