Guacamole & Totopos!
A classic and fresh Mexican appetizer! Guacamole and fried corn tortilla chips, totopos! The perfect pair!
Servings 6 Servings
Equipment
- medium heavy pot for frying
- Baking sheet
- paper towels
- Molcajete
Ingredients
Totopos
- 25 standard size corn tortillas
- 2 1/2 cups canola oil
- Sea salt
Guacamole
- 1/2 tsp. Salt
- 1-2 small cloves of garlic
- 1-2 serrano peppers, stems removed roughly chop peppers
- Handful of washed cilantro roughly chopped
- 2 large ripe Avocados
- 2 Roma Tomato finely diced
- 1/2 c Onion finely diced
- Juice of 1/2 a Lime
Instructions
Totopos
- The night before, after slicing the tortillas into wedges let them sit out overnight at room temperature. This will dry them out and help them fry quicker.
- Preheat the oil in a large, heavy pot for 15 to 18 minutes. Line a baking sheet with paper towels.
- Fry the tortillas in batches for a few minutes, turning as needed. Once chips are crispy, drain onto lined baking sheet and season lightly with salt while they are still warm. Yields about 1 pound of chips. Cool completely and store in plastic storage bags for up to 10 days.
Guacamole
- Combine the salt and garlic cloves in the molcajete. Smash and grind until you have a fine paste. Repeat with serrano peppers and cilantro.
- Spoon in the ripe avocados, discard pits and peels. Gently mash while combining all of the ingredients. Use a small wooden spoon to combine once avocado is creamy.
- Mix in the tomato and onion. Squeeze in the lime juice. Stir well to combine. Taste for salt. Serve with fresh made totopos!
Notes
Get creative with your guacamole and serve these extra's on the side! Toasted pepitas, minced radishes, pomegranite seeds, crumbled bacon, crumbled cotija cheese, grilled shrimp or lobster or grilled corn! So many possibilities!