Guacamole and totopos

Pasos

1. 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.
2. Finely dice the white onion, chop the cilantro, seed the tomato, and cut it into small dice; keep everything separate to preserve the textures.
3. 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.
4. Heat the sunflower oil in a wide pot; it is ready when a piece of tortilla rises quickly and sizzles without browning too fast.
5. 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.
6. 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.
7. 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.
8. 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.
9. Serve the guacamole immediately in a ceramic bowl, with the crispy totopos around or alongside for dipping.