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Avocado And Roasted Corn Guacamole With Toasted Corn Tortillas

Natural.Foodie's picture
Ingredients
  Corn kernels 1 Cup (16 tbs) (Fresh / Thawed Frozen)
  Corn oil 7 Tablespoon (1/4 Cup Plus 3 Tablespoons)
  Avocados 2 Large, cut into 1/2 inch dice (Preferably Hass)
  Tomato 1 Large, cut into 1/4 inch dice
  Chopped fresh coriander 1⁄4 Cup (4 tbs) (Cilantro)
  Minced red onion 2 Tablespoon
  Minced jalapeno pepper 1 Teaspoon (Fresh / Pickled)
  Minced garlic 1 Teaspoon
  Fresh lime juice 2 Tablespoon
  Cider vinegar 1 Teaspoon
  Coarse kosher salt 1 1⁄2 Teaspoon
  Cumin 1⁄4 Teaspoon
  5 inch corn tortillas 14 Ounce, quartered (2 Packages, 7 Ounces Each)
  Salt To Taste
Directions

1. Preheat the oven to 450°. On a baking sheet, toss the corn with 1 tablespoon of the oil. Roast, tossing often, for 7 to 8 minutes, until golden. Let cool, then transfer to a medium bowl.
2. Fold in the avocado, tomato, coriander, onion, jalapeno and garlic. Stir in the lime juice, vinegar, coarse salt, cumin and 2 more tablespoons of the corn oil. Cover and refrigerate for up to 6 hours.
3. Meanwhile, in a large bowl, toss the tortilla pieces with the remaining 1/4 cup oil. Arrange half of the tortillas in a single layer on 2 large baking sheets. Bake for 5 to 6 minutes, or until crisp. Remove from the oven, transfer to paper towels and season with table salt. Repeat with the remaining tortillas and more salt. Serve the tortilla chips warm with the cold guacamole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Avocado
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
8

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