Avocado And Roasted Corn Guacamole With Toasted Corn Tortillas
|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|
|5 inch corn tortillas||14 Ounce, quartered (2 Packages, 7 Ounces Each)|
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.