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Tortillas With Avocado Guacamole Dip

creative.chef's picture
Ingredients
  Cornmeal 1⁄4 Pound (About 100 Grams Or 0.75 Cup)
  Flour 1⁄4 Pound (About 100 Grams Or 1 1/8 Cup)
  Salt 1 Teaspoon (About 5 Milliliter)
  Baking powder 1 Teaspoon (About 5 Milliliter)
  Lard 1 1⁄2 Ounce (Shortening, About 40 Grams Or 3 Tablespoon)
  Water 3 Fluid Ounce (About 90 Milliliter Or 3/8 Cup)
  Egg 1
  Avocados 2 , chopped
  Minced onion 1⁄2 Ounce (About 15 Grams Or 1 Tablespoon)
  Lemon juice 1 Tablespoon (About 15 Milliliter)
  Cream cheese 3 Ounce (About 75 Grams Or 0.5 Cup)
  Celery 1⁄4 Pound, chopped (About 100 Grams Or 0.5 Cup)
  Chili powder 1 Teaspoon (About 5 Milliliter)
  Salt 1⁄2 Teaspoon (About 2.5 Milliliter)
Directions

1 Sift the cornmeal, flour, salt and baking powder.
Rub in the lard (shortening) until the mix- ture is like breadcrumbs.
2 Add some of the water with the egg, to form a stiff dough. Knead it for a few minutes and then let it rest for 1/2 hour.
3 Take pieces the size of a walnut, and roll out to 15 cm (6 in) circles, 3 mm (1/8 in) thick.
4 Preheat the oven to 200°C, 400°F,gas6.
5 Heat a heavy cast-iron griddle or frying pan (skillet), ungreased, until a drop of water sizzles on the surface.
Cook each tortilla for 1 minute on each side until brown flecks appear.
When cooked, keep warm in the oven, wrapped in foil.
6 To make the dip, mix the avocados, onion and lemon juice in an electric blender until smooth.
7 Beat the cream cheese until light and add to the avocado mix- ture.
Add the celery, chilli powder and salt.
8 Serve immediately as a dip for the tortillas.

Recipe Summary

Cuisine: 
American
Course: 
Snack, Fruit Dessert
Restriction: 
Lacto Ovo Vegetarian
Servings: 
4

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