Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
CABANA SALSA
CABANA GUACAMOLE
HOUSE-MADE CORN CHIPS
Method
CABANA SALSA
- 1
In a medium bowl, combine the diced tomatoes, red onion, and minced jalapeño. Stir in chopped cilantro.
- 2
Seasoning and citrus
Pour in lime juice and minced garlic; toss to coat evenly.
- 3
Season to taste
Season with salt. Taste and adjust heat or acidity if desired. Let the salsa rest 10-15 minutes to meld flavors.
CABANA GUACAMOLE
- 4
Slice and scoop the avocado flesh into a mixing bowl. Mash with a fork to your preferred texture.
- 5
- 6
Finish with citrus and salt
Drizzle lime juice, mix well, add diced tomato (if using), and season with salt. Adjust to taste.
HOUSE-MADE CORN CHIPS
- 7
Make the dough
In a bowl, whisk masa harina and salt. Add warm water and oil gradually, mixing until a smooth dough forms.
- 8
Rest and portion
Let the dough rest for 10 minutes. Divide into 8-10 portions and roll each into a 6-7 inch circle or press with a tortilla press to 1/8 inch thickness.
- 9
Cut and bake
Cut circles into triangles. Preheat oven to 375°F (190°C). Lightly brush chips with oil, arrange on a baking sheet in a single layer, and bake 10-15 minutes, flipping once, until crisp and golden.
- 10
Cool and serve
Cool chips slightly on a rack before serving with prepared salsa and guacamole.
