Hi friends, how’s it going? Things are great in our little household and today is Friday, so I’ll just say it- “TGIF!”
The weekend is revving up and, for me, that means indulging a little. I know if you look at many of our recipes, you’re probably thinking “you indulge all week!” OK. Yes and no. We often have a few “bad” things like this killer Reuben Mac and Cheese, but are “good” most of the other days.
Now back to what I will (and you should) be indulging in this weekend ;)…. This crazy easy guac-O-mo-lay with homemade tortilla chips! I wasn’t creative with this one.
Confession: I got the recipe off the back of a Ro-Tel can. Don’t judge.
For those of you that don’t know, Ro-Tel is spicy diced tomatoes with green chilies and I completely, totally, utterly love it! I use it constantly- especially when I use my Mexican Spice Kit. Several of the recipes call for Ro-Tel. This back-of-the-can recipe is simple and straightforward, but I HAD to add a bit of spice and cilantro. I personally believe cumin and cilantro should be a REQUIREMENT in guacamole!
Unless you eat an entire bowl of guacamole in a sitting, I don’t consider it unhealthy or indulgent because avocados are packed with so much nutrition. Now these chips….this is what makes the whole guacamole thing indulgent and “bad” and we know it can feel really good to be bad. So let’s be bad together shall we? :).
You’re probably thinking “Why don’t you just buy a bag of tortilla chips? Why go to the hassle of frying them yourself?” Well, friends…2 reasons:
1. If I didn’t, this would just be another guacamole recipe.
2. Homemade fried corn tortillas are soooooooooooooooo much better than store-bought corn chips- and they only take about 15 minutes to make. Bonus: Since they’re coming out of hot oil, it’s a perfect opportunity to season them with whatever you want- I used chili powder and salt.
So here’s what you do… Make the guac then pop it in the fridge and get it to coolin’. Meanwhile, fry the chips up- I use an inexpensive 12 inch saute pan. And if you are going to “hassle” with making them, make a big batch why don’tchya?
Mmmmm. This guac is so good and incredibly easy! If traditional guacamole is more your speed, sub Roma/plum tomatoes for the Ro-Tel, add a diced jalapeno or cayenne powder, and keep everything else the same. How do you feel about back-of-the-can or back-of-the-box recipes? Do you ever make them? Have a rockin’ weekend!
- 3 ripe avocados, peeled, pitted
- 1 (10 oz.) can Ro-Tel Diced Tomatoes and Green Chilies, drained
- ½ cup red onion, minced
- ¼ cup cilantro, chopped
- 1½ Tbsps. lime juice
- ½ tsp. each cumin, salt
- ¼ tsp. garlic powder
- 10-15 corn tortillas
- 1 cup corn oil
- Salt and chili powder for seasoning
- In a medium bowl, mash the avocados then mix in the remaining ingredients. Cover and refrigerate 1 hour for best flavor.
- Heat oil in a large saute pan on medium heat about 5 minutes or so.
- Line a plate with paper towels and have extras ready.
- Stack tortillas on top of each other and cut into 4 or 6 equal sized wedges (I did 6 and they were on the small side as they shrink while they're frying- but I think they're better in preventing "double dipping" if that's a peeve of yours).
- Place 1 chip in the oil and if it's sizzles, the oil is ready, but don't get it smokin' hot and burn them!
- Place tortilla wedges in the oil and don't let them overlap each other. Make sure they're fully covered in the oil.
- Fry about 3 minutes or so. Using tongs or a slotted spoon, flip them over and fry until golden brown. Adjust the heat as you go.
- Using the tongs or slotted spoon, transfer the chips to the paper towel-lined plate and sprinkle with salt and chili powder. Flip over and season.
- Add a couple of paper towels over the chips and continue to fry, in batches, the remaining tortilla wedges. Sprinkle each batch with salt and chili powder and place paper towels between the batches.