guacammmmmole and homemade tortilla chips

How To Make guacammmmmole and homemade tortilla chips

• 1

  If the avocados give slightly when lightly pinched, they're ripe. Cut the avocados in half, remove the pit, and scoop flesh into a large bowl. Add the lemon and lime juice and mash thoroughly. The citrus will prevent the avocados from turning brown.
• 2

  Add the Tabasco to taste, the red onion and minced garlic. Stir lightly to combine and taste for salt and pepper. I always use black peppercorns and whack the heck out of them immediately before adding to a recipe. They aren't hot like store bought ground or coarsely ground black pepper. This way they're savory and a smidge spicy.
• 3

  Fold in the diced tomato.
• 4

  Cover the guac with plastic wrap, making sure the entire top of the guacamole touches the plastic wrap. It won't brown. Refrigerate for 30 minutes.
• 5

  Heat the oil in a heavy saute pan until very hot. Fry the tortilla chips a few minutes on each side until a nice golden brown, then remove to a paper towel to drain. Immediately sprinkle tortilla chips while hot with the Kosher salt.
• 6

  When ready to serve, remove guac from fridge and gently stir in the cilantro. Turn into a pretty serving bowl. If you add cilantro before cooling in the fridge, your guac will be bitter and the cilantro will have turned brown. This serves 4-6 if I can get it to the table before my family sees it.
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