Bobby Flay's Guacamole With Cumin-Dusted Tortilla Chips

By Heritage330

Ingredients

• Guacamole:
• 4 rips Haus Avacados, peeled, pitted, and chopped
• 1/2 small red onion, finely diced
• 1 jalapeno pepper, finaly diced
• Juice of two limes (about 1/4 cup)
• 1/4 cup chopped fresh cilantro
• Kosher salt and freshly ground pepper
• For the Chips:
• 12 6 inch flour tortillas and/or blue corn tortillas
• 1 Tablespoon ground cumin
• Kosher salt
• Peanut oil for frying

Preparation

Step 1

Guacamole: Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.

Cumin Dusted Tortillas: Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F. Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.