Bobby’s Chips and Guacamole — The New Girl by Lauren Miyashiro in Holidays, Recipes, May 3rd, 2012
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While guacamole is an obvious choice for Cinco de Mayo, it’s also a tasty one. It’s simple to prepare, fresh in flavor and loved by all. Sure, it’s the safe choice, but ultimately you want to make something that your guests will enjoy, not fear.
I’m a minimalist when it comes to guacamole — because avocados are naturally creamy and indulgent, simpler is better in my book. Bobby’s recipe is foolproof and includes only four extra ingredients: red onion, fresh jalapeño, lime and cilantro. Just chop, mash, squeeze and in 10 minutes, you’ve got the perfect party dip. The diced onion adds texture to the velvety avocado and the jalapeño brings a touch of heat and warmth. The MVI (Most Valuable Ingredient) of the dish, however, is the lime. It makes each bite refreshing and bright and will keep your guests digging in for more.
If you’re going to bring the dip, you’re also responsible for providing the chips. What kind do you buy? Or do you dare make your own? Perhaps it’s to test my capabilities or feed my ego, but the “wow” factor is important to me when I’m cooking for guests. So although this guacamole is quite tasty in and of itself, I like to add an extra touch worthy of an “olé!”
Homemade Cumin Dusted Tortillas are just the ticket and are surprisingly simple to make. They fry quickly to a scrumptious golden crisp and the salty cumin seasoning adds tremendous flavor. After making them once, bagged chips just won’t quite measure up ever again.
Here are some things to consider about both recipes:
- The citrus in the lime helps keep the guacamole from turning brown, or at least slows down the process. If you don’t care for lime, try lemon instead.
- Vegetable oil is a good substitute if you do not have peanut oil on hand.
- The first tortilla triangle should sizzle vigorously when added to the heated oil. This is a good test if you can’t take the temperature of the oil.
- Don’t overcrowd the pan with tortillas: It will bring down the temperature of the oil and yield chewy, not crunchy, chips.