Guac in My Lap (Green)

“GUAC in my lap, every day i snack, most these cooks are whack, i ain’t cutting slack, sauce makes you nap, food always slaps, pork belly, fat, we slow cook, that, way too many bloggers, they ain’t giving facts, hands full of scars, knives sharp as cat, you pray on your knees, i pray to my spat”

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homemade “american” guacamole/traditional guacamole/tortilla chips

ingredients:

“american” guacamole:

• 3 avocados, pitted and scooped

• 1/2 white OR red onion, diced (I prefer white)

• 2 plum/roma tomatoes, diced

• 1 lime, juiced

• 1/4c cilantro, finely chopped

• salt & pepper to taste

traditional guacamole:

• 3 avocados, pitted and scooped

• 1/2 white onion, diced

• 1/4c cilantro, finely chopped

• 1 jalapeno, diced

• 1 lime, juiced

• salt & pepper to taste

• cotija OR queso fresco to garnish (optional)

tortilla chips (AGAIN):

• 10-12 purple corn tortillas, sliced

• 1L/4c canola oil

• salt & pepper to taste OR tajin clasico seasoning (optional)

Helpful items:

• 8in. molcajete/granite mortar & pestle (link to mine)

• wire rack

• plastic wrap

recipe (“american” guacamole):

1. In a medium size bowl, add avocados, onion, tomatoes, lime juice and cilantro. Mash with forks until desired texture is reached. Add salt & pepper to taste.

   • You can also blend this for convenience, but the fork method will allow for a chunkier guacamole—which I prefer for this style.

   • If you want to store this, cover in plastic wrap and set aside in fridge.

traditional guacamole:

1. In a mortar & pestle OR molcajete, add avocados, onion, jalapeno, lime juice and cilantro. Mash with pestle until desired texture is reached. Add salt & pepper to taste. Garnish with cotija or queso fresco. Serve immediately. Enjoy!

   • I HIGHLY recommend investing in the helpful item for this. It will blend the avocados just enough and add a bit more character to your dish; also, the bowl is great for serving.

   • I don’t recommend storing this style.

tortilla chips (AGAIN):

1. Fill a medium size pot with enough oil to cover 2 inches—it look me about 1 liter OR 4 cups to reach that. Heat to medium high.

2. Slowly add tortilla chips without overcrowding the pot. Cook until desired firmness is met. Take out of pot and place on paper towels OR wire rack. Immediately season with salt & pepper OR tajin OR preferred seasoning. Allow them to rest for 5-10 minutes. Enjoy!