Holy guacamole and crunchy corn tortilla chips 


Guacamole is a firm favourite in the Hollingsworth household. Our standard weekend lunch pretty much always incorporates a big bowl of guac with some sweet potato wedges (yum) , and I’ll always make it when we have people over for dinner. It’s just the perfect food – so creamy, comforting and delicious, and so ridiculously easy to make. Plus it’s packed full of good fats, antioxidants and vitamins, so it’s really good for you! 

Whilst I love scooping up my guacamole with a carrot baton or a celery stick, Mr H is quite often partial to a bag of Doritos, and has been known to complain about the lack of baked, corn-based guac accompaniments on previous occasions. With this in mind, I scoured the shops for Masa Harina flour (the corn flour used to make tortillas and tortilla chips) but unfortunately it was nowhere to be found! But of course Amazon had my back and very shortly I was ready to get my tortilla on.

I couldn’t believe how easy it was to make the chips! All you need is flour, water and a little salt – they honestly are just so simply to make, and with none of the nasty ingredients found in most shop-bought versions. And if you whip up a batch of these I promise everyone you serve them to will be suitably impressed.

Ingredients

For the guacamole 

  • 3 ripe avocados
  • 1 medium tomato
  • Juice of a lime
  • Handful of coriander
  • 1 medium red onion
  • 1 clove garlic
  • 1/2 tsp Himalayan sea salt
  • 1/2 tsp cumin

For the tortilla chips

  • 2 cups masa harina flour
  • 1 1/2 cups warm water
  • 1/2 tsp Himalayan sea salt
  • 3 tbsp olive oil (or more if needed)

To make the guacamole, simply combine the avocados, lime juice, coriander, garlic, salt and cumin in a food processor and blend until smooth. Spoon the mixture into a bowl, then finely chop the onion and tomato and stir them in. Guac done!

For the tortilla chips, combine the ingredients in a mixing bowl and knead until you get a dough with the consistency of play-doh (not too dry but not too sticky). Add in a little more flour or water a tablespoon at a time if you need. Place a tea towel over the bowl for half an hour to allow the dough to soak up the water.

Form the dough into golf ball-sized balls, and roll each one out on a chopping board or work surface until the dough is about 2-3mm thick (dust some of the flour on top first so that the dough doesn’t stick). Cut the dough into triangles using a sharp knife.

Heat one tablespoon of olive oil in a frying pan and cover the base of the the pan with the dough triangles, making sure they don’t overlap. Fry until they are golden and slightly crispy, turning them over every couple of minutes. Repeat this process with the next batch of dough triangles, adding another tablespoon of oil beforehand so that they don’t burn. Once all the chips are fried, place them all on a lined baking tray, and bake in the oven at 180 degrees for around 15 minutes. Leave them to cool a little and then serve!

Love, Mrs H xx

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One thought on “Holy guacamole and crunchy corn tortilla chips 

  1. Pingback: Mexican stuffed mushrooms  |

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