Mexican Guacamole

By carvalhohm2

Ingredients

• For the Guacamole:
• 4 ripe avocados, halved and pit removed
• 1/4 white onion, very finely chopped (about 1/4 cup)
• 2 tbsp. finely chopped fresh cilantro
• 1 Whole Jalapeno Pepper, finely chopped (about 1 tbsp.)
• 1 tbsp. Lemon Juice
• 1 tsp. Minced Garlic
• 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• For the Chips:
• Corn Oil, for frying
• 12 Corn Tortillas, quartered
• GOYA® Adobo All Purpose Seasoning with Pepper, to taste

Details

Servings 8
Adapted from goya.com

Preparation

Step 1

1. For the Guacamole: Using spoon, scoop flesh from avocado into medium mixing bowl. Using back of spoon, tines of fork or potato masher, mash avocados until chunky-smooth.

2. Stir in onion, cilantro, jalapeño pepper, lemon juice, garlic and Adobo until thoroughly combined.

3. Cover with plastic wrap, pressing wrap directly onto surface of guacamole. Store in refrigerator until ready to use (up to 4 hours).

4. For the chips: Heat 1½” oil in large, heavy pot over medium-high heat until hot but not smoking (oil temperature should register 350°F on deep-fry thermometer). Cook tortilla wedges, 12 at a time, until light golden brown and crisp, about 2 minutes per batch. Using slotted metal spoon, transfer to paper towel-lined tray to drain; season with Adobo.

[Note: No time? No Problem! Please use frozen GOYA® Mild Guacamole]