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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