Tastes-Like-Fried Tortillas with Andy’s Guacamole

guacsqMakes a heaping 1 1/2 cups, serving 4 to 6

8 corn tortillas
1 1/2 tablespoons olive oil
Kosher salt

3 ripe Hass avocadoes, peeled, pitted, and coarsely smashed
3 scallions, thinly sliced
1/2 large tomato, cut into small dice
3 tablespoons chopped cilantro
1 1/2 tablespoons lime juice
1/2 teaspoon garlic powder
1/2 teaspoon hot red pepper sauce
3/4 teaspoons salt

Adjust oven rack to upper- and lower-middle positions and heat oven to 400 degrees. Arrange tortillas in a single layer on 2 large cookie sheets. Brush both sides of each tortilla with oil and generously sprinkle with salt. Bake, switching pan positions at 8 minutes, until crisp and golden brown, about 12 minutes.

Mix avocado with remaining ingredients. Serve with whole tortilla chips, allowing everyone to break off and dip chips.

11 Comments

  1. says

    This is flat out the best guacamole recipe ever. As a Texan, I’m slightly ashamed that the English dude has me beat. As his friend, I’m just grateful he’ll make it on request.

  2. Elizabeth Mattson says

    I am all over this. I am should be ashamed to say that I have been doing this for some time, only spraying my corn tortillas with olive oil Pam. (Every time I whip them up I force the concern over what I am actually doing to the back of my mind.) Why the real EVOO never popped into my mind is beyond me…
    THX Andy!

    • Pam says

      Hi Tanya,

      Good question. Tomato seeds don’t bother me–especially in this small quantity–so I wouldn’t bother.

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