Cooking With ABC13: Mexican Guacamole from Patricia Lopez

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Saturday, September 16, 2017

Mexican Guacamole from Patricia Lopez


For The Guacamole:

4 ripe avocados, halved and pit removed

1/4 white onion, very finely chopped (about cup)

2 tbsp. finely chopped fresh cilantro

1 GOYA Whole Jalapeno Pepper, finely chopped (about 1 tbsp.)

1 tbsp. GOYA Lemon Juice

1 tsp. GOYA Minced Garlic

1/2 tsp. GOYA Adobo All-Purpose Seasoning with Pepper

For The Chips:

GOYA Corn Oil, for frying

12 GOYA Corn Tortillas, quartered

GOYA Adobo All Purpose Seasoning with Pepper, to taste



- For the Guacamole: Using spoon, scoop flesh from avocado into medium mixing bowl. Using back of spoon, tines of fork or potato masher, mash avocados until chunky-smooth.

- Stir in onion, cilantro, jalapeño pepper, lemon juice, garlic and Adobo until thoroughly combined.

- Cover with plastic wrap, pressing wrap directly onto surface of guacamole. Store in refrigerator until ready to use (up to 4 hours).

- For the chips: Heat 1" oil in large, heavy pot over medium-high heat until hot but not smoking (oil temperature should register 350F on deep-fry thermometer). Cook tortilla wedges, 12 at a time, until light golden brown and crisp, about 2 minutes per batch. Using slotted metal spoon, transfer to paper towel-lined tray to drain; season with Adobo.

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