Guacamole With Cumin-Dusted Tortilla Chips (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
peanut oil, for deep-frying |
12 6 -inch flour and/or blue corn tortillas, cut into quarters |
1 tablespoon ground cumin |
kosher salt |
4 ripe hass avocados, peeled, pitted and chopped |
1/2 small red onion, finely diced |
1 jalapeno pepper, finely diced |
juice of 2 limes (about 1/4 cup) |
1/4 cup chopped fresh cilantro |
kosher salt and freshly ground pepper |
Directions:
1. Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.
2. Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.
3. Photograph by Kat Teutsch
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