Serves 6-8 people
For the guacamole:
- 3-4 avocados
- 2-3 limes
- 1 small white onion, peeled and finely diced
- 1 bunch cilantro, washed, some stem removed, finely chopped
- 1-2 Serrano or jalapeños, finely chopped with or without seeds.
- kosher salt
For the chips:
- 3 cups vegetable oil (corn, canola, rice bran)
- 2 dozen corn tortillas
- salt
DIRECTIONS
For the guacamole:
Cut the avocados in two and remove the pits and peels, place into a bowl add the juice of 2 limes and a few tablespoons of salt.
With a pastry cutter or a potato masher, mash the avocado to coarse puree. Blend and taste for balance of salt and acid, add more lime if needed, add the chopped onion and cilantro and blend, the amount of chile is discretionary, if you’re adverse to spicy foods, remove the seeds before chopping the chiles, add according to taste and desired spice level.
For the chips:
Cut the tortillas into sixths or eighths.
Heat the oil in a large saucepan to 350 F with a fry or candy thermometer. Once it has come to temperature, add the tortilla triangles in batches into the fry oil.
Fry for about 2 minutes, move them around with a slotted strainer or tongs while they are cooking and cook until crisp and just beginning to brown.
Remove from the oil with a slotted strainer or spoon and place onto something to drain the oil – paper towels or a paper bag on a tray. Season with kosher salt and repeat until all are fried.