Tortillas With Avocado Guacamole Dip
|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)|
|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)|
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 200Â°C, 400Â°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.