Bobby’s Chips and Guacamole — The New Girl

by in Holidays, Recipes, May 3rd, 2012

bobby flay chips and guacamole
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.

cumin dusted tortillasIf 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:

guacamole

  • 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.

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Comments (4)

  1. Christina says:

    Nothing like homemade tortilla chips. Bobby's Guac looks pretty incredible, too!

    Speaking of homemade, come check out the Sun Tea I made. http://www.becauseofmadalene.com/2012/05/homemade

    Christina

  2. Karen says:

    I want some of those chips and guac ahora!

  3. Ren says:

    I'm a big guac fan and agree that when it comes to the number of ingredients, less is definitely more! If I'm making it ahead, I cover the entire surface of the dip with plastic wrap – it helps prevent browning really well. Thank you for sharing the chip making tips … inspires me to make my own! Thanks for another great post, New Girl!!

  4. Melissa M. says:

    I love guacamole and I make mine just like that! Thanks for the tips on chips! What's the ratio of salt & cumin? And do you just sprinkle all over after frying torts? Or bag & shake?!? Thanks for another great blog New Girl!

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