Fresh Guacamole With House Totopos Recipe

Prepare produce

Wash the tomatoes, cilantro and serrano chile. Cut the tomato in half, scoop out and discard the seeds, then finely dice. Finely dice half a small red onion. Remove serrano stem, slice open and remove seeds if you want milder heat, then mince finely. Chop the cilantro leaves and tender stems.

Halve and scoop avocados

Halve each avocado lengthwise, twist to separate halves, remove pits and use a large spoon to scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash the avocado to your desired texture (smooth with some chunks is traditional). Immediately add the lime juice and about 3/4 of the kosher salt and mix to combine—this brightens flavor and slows browning.

Fold in vegetables and herbs

Add the diced tomato, diced red onion, minced serrano and chopped cilantro to the mashed avocado. Gently fold everything together until evenly distributed. Taste and add remaining salt, black pepper, cumin (if using) and olive oil (if using) to adjust flavor and texture.

Final adjustments

Taste for acidity and seasoning; add additional lime juice or salt as needed. Transfer guacamole to a serving bowl. To keep a smooth top and slow browning if not serving immediately, press plastic wrap directly onto the surface of the guacamole.

Preheat oven and prepare tortillas

Preheat the oven to 400°F (200°C). Stack tortillas and cut each into 6 wedges (like slicing a pizza) to make totopos. Arrange wedges in a single layer on two baking sheets lined with parchment or lightly oiled.

Oil and season

Brush or toss the tortilla wedges with the oil until lightly coated. Sprinkle the kosher salt evenly over the wedges and dust lightly with chili powder or smoked paprika if using. Toss lightly to distribute seasoning.

Bake until crisp

Bake in the preheated oven for 8–12 minutes, rotating the pans halfway through, until the edges are crisp and lightly golden but not burnt. Watch closely from minute 8 onward as thin wedges can brown quickly.

Cool and serve

Remove the totopos from the oven and let cool on the baking sheets for 5 minutes to crisp further. Transfer to a bowl or platter. Serve warm or at room temperature alongside the fresh guacamole.