Chipotle chile powder gives the crunchy chips a smoky kick that pairs well with the buttery guacamole. Use ground cumin or regular chili powder in its place, if you prefer. Prepare the chips up to a day ahead, and store in a zip-top plastic bag.
8 (6-inch) corn tortillas
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder (such as McCormick)
1/3 cup chopped onion
1/3 cup chopped plum tomato
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon salt
2 ripe peeled avocados, seeded and coarsely mashed
2 jalapeño peppers, seeded and finely chopped
1 garlic clove, minced
How to Make It
Preheat oven to 375°.
To prepare chips, cut each tortilla into 8 wedges; arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with cooking spray. Bake at 375° for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.
To prepare guacamole, peel papery husk from tomatillos; wash, core, and finely chop. Combine tomatillos, onion, and remaining ingredients; stir well. Serve guacamole with chips.
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The chips are very good but a little tricky to get the time right before they burn. I burnt half of mine in under 12 minutes so watch carefully. The guacamole is delicious! I received a number of compliments. One suggestion was to add a bit of black pepper. The amount of jalapeño is pretty heavy I depending on your guests tolerance to heat. I would also reduce the amount of lime juice just a bit. There was a little too much liquid and lime flavor in mine but I think it depends on the size of your avocados so just adding carefully and to taste would help I smashed up my avocado in a ziplock bag and then used the bag to mix in the remaining ingredients. It helps to get everything mixed together and is good for storing for short periods of time. Definitely will make again.
This is the best guacamole recipe I've found to date. Even my friend who is totally obsessed with Mexican restaurants said it was the best she's ever had. I actually ended up using yellow tomatoes because my store didn't have tomatillos, and it was fabulous. I'm even making it again tonight!
This is fabulous! I get requests fro this @ every family function we go to. I have to triple the recipe. Sometimes I go a little heavy on the garlic or jalopeno just to give it a tad more zip. But honestlym doesn't need a thing!
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