Saturdays were made for snacking. And so was guacamole. I didn’t come to love guacamole until later in life. I was influenced in this by my brother, who spent some time in South America and came home with a love affair with avocados. He later married a woman who is from Mexico, which is somewhat fortunate for me, because it means I get to use their incredibly delicious and authentic Mexican guacamole recipe. I’ve been eating it almost every day lately, after my doctor suggested I eat more avocados.
Best. Prescription. Ever.
My sister-in-law puts all the ingredients in the blender, and sometimes adds a touch of oil in order to get a nice, creamy consistency. I prefer the hand-mashed method.
Ok, fine. My blender is a piece of crap and I’m too cheap to get a new one. But I also like it kind of chunky sometimes. You get your flavors in big pieces that way, instead of all mashed together.
When I make this for myself (because my obviously misguided family members are not big on guac) I use 1 avocado and the juice from half of a fresh lime, and some salt. That’s it. Simple, easy, perfect. Of course, I also sometimes add fresh chopped cilantro, the most delicious herb known to man, but sometimes I’m just too lazy for it. It’s great without cilantro too.
The chips are super simple and easy to make as well, if you do like me and buy the giant packages of small corn tortillas. I cut about 3 tortillas into 8 pieces each, and fry them quickly in vegetable oil, and salt them. They are the perfect companion to the chunky cilantro-guacamole.
This snack is a lovely and simple snack for a Saturday ball game, a video-watching evening, or a game night with friends.
- 3 avocados
- 1 lime
- fresh cilantro (optional)
- 1 clove garlic (optional)
- 10-12 small corn tortillas
- vegetable oil for frying
- For guacamole, quarter each avocado, and slice each quarter into about 12 pieces. Scrape pieces away from skin, and into a bowl.
- Cut lime in half, and squeeze lime juice over avocado pieces. Add salt to taste.
- If desired, you can also add about ¼ cup fresh chopped cilantro and 1 clove of garlic, minced or pressed. Stir gently.
- If desired, you can use a potato masher, blender, or food processor to create a creamier guacamole.
- For chips, heat a small amount of vegetable oil on the stove on medium-high heat. Cut tortillas into 8 pieces each, and drop triangle pieces into the hot oil. Cook for 1-2 minutes, until lightly browned, and turn and cook other side.
- Drop cooked chips onto a plate lined with paper towels to catch excess oil. Salt chips immediately.
If you enjoy this recipe, you might also enjoy:
Guacamole Grilled Cheese Sandwich from Two Peas & Their Pod
Savory Avocado Scones from Created by Diane
Lemony Quinoa and Avocado Salad by Warm Vanilla Sugar