A classic Mexican guacamole, creamy yet still textured, seasoned with lime, cilantro, and fresh chile. Crispy homemade totopos provide the ideal salty contrast.
Ingredients
- 3 pieces ripe avocados
- 8 pieces corn tortillas
- 1 piece lime
- 60 g white onion
- 120 g ripe tomato
- 1 piece fresh jalapeño chile
- 0.5 bunches fresh cilantro
- 500 ml sunflower oil
- 2 pinches fine salt
Method
- Cut the corn tortillas into triangles, then leave them out in the open air while you prepare the rest: they need to dry slightly on the surface to fry up crispier.
- Finely dice the white onion, chop the cilantro, seed the tomato, and cut it into small dice; keep everything separate to preserve the textures.
- Open the jalapeño chile, remove the seeds if you want a milder heat, then mince it very finely until it has an almost jammy texture.
- Heat the sunflower oil in a wide pot; it is ready when a piece of tortilla rises quickly and sizzles without browning too fast.
- Fry the tortilla triangles in small batches until they are golden, rigid, and sound crisp when tapped, then drain on paper towels and salt while still hot.
- Open the avocados, remove the pits, scoop out the flesh, and mash it in a mortar or bowl with the lime juice until you have a rustic purée with a few chunks.
- Fold in the onion, chile, cilantro, and salt, then mix gently; the guacamole should be fragrant, bright, and still thick, not smooth like a cream.
- Add the tomato last so as not to crush it, taste, and adjust with lime or salt until the avocado tastes fresher and more intense.
- Serve the guacamole immediately in a ceramic bowl, with the crispy totopos around or alongside for dipping.
Nutrition
Per serving
- Energy
- 595.2 kcal
- Protein
- 8.63 g
- Carbohydrate
- 58.9 g
- Fat
- 39.9 g
- Fibre
- 12.62 g
- Calcium
- 49.62 mg
- Iron
- 1.28 mg
- Magnesium
- 48.58 mg
