Guacamole With Tortilla Chips
Ingredients
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- 12 corn tortillas
- 24 ounces neutral oil
- 1 teaspoon fine salt – for seasoning tortilla chips
- 4 ripe avocados
- 1/2 cup white onion – finely chopped (~0.5 medium white onions)
- 1 jalapeño chile – seeded and finely chopped
- 1 roma tomato – seeded and finely chopped
- 1/4 cup fresh cilantro leaves – finely chopped
- 2 tablespoons fresh lime juice
- 3/4 teaspoon fine salt – for seasoning guacamole, plus more to taste
Instructions
1. Stack 3 corn tortillas at a time on a cutting board. Cut the stack into 6 wedges by cutting in half, then into thirds. Repeat with the remaining tortillas to make chips.
2. Pour the neutral oil into a wide, heavy pot or deep skillet, filling it to about 0.5 inch deep. Heat the oil over medium heat until it reaches 350°F, about 5–7 minutes. If you do not have a thermometer, a small piece of tortilla should sizzle immediately when added.
3. Fry a single layer of tortilla wedges in the hot oil, turning occasionally with tongs, until crisp and lightly golden, 2–3 minutes per batch. Avoid crowding the pan so the chips fry evenly.
4. Use a slotted spoon or tongs to transfer the fried chips to a paper towel–lined baking sheet to drain. Immediately sprinkle them with a pinch of fine salt while still hot. Repeat with the remaining tortilla wedges, allowing the oil to return to temperature between batches.
5. Let the tortilla chips cool completely so they become fully crisp, about 5 minutes. Once cool, transfer them to a serving basket or bowl.
6. While the chips are cooling, cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium mixing bowl, discarding any bruised spots.
7. Use a fork or potato masher to mash the avocado to your desired consistency, leaving some small chunks for texture. Do not overwork it into a smooth puree.
8. Add the finely chopped white onion, jalapeño chile, roma tomato, and fresh cilantro leaves to the mashed avocado. Sprinkle the mixture with the fresh lime juice and 0.75 teaspoon fine salt.
9. Gently fold the vegetables, lime juice, and salt into the avocado until evenly combined, being careful not to mash the avocado completely. Taste the guacamole and adjust with a little more salt or lime juice if needed.
10. Transfer the guacamole to a serving bowl. Serve immediately at cool room temperature alongside the freshly fried tortilla chips for dipping.
11. If you need to hold the guacamole briefly, press a piece of plastic wrap directly onto the surface to reduce browning and chill for up to 1 hour, then stir gently before serving with the chips.
Guacamole with tortilla chips is a vibrant, creamy dip paired with crisp, salty corn chips, offering a balance of richness, acidity, freshness, and subtle heat. The ripe avocados create a buttery base that is lifted by lime juice, fresh cilantro, and onion, while small pieces of tomato and chile add juiciness and a gentle kick. Scooping the guacamole with freshly fried tortilla chips gives each bite contrast in both texture and temperature, making it especially satisfying as a shared snack.
Historically, guacamole traces back to pre-Hispanic Mexico, where the Aztecs prepared a sauce of mashed avocados known as "ahuacamolli." Over centuries, the dish evolved as ingredients like onion, lime, and cilantro became common in Mexican cooking. Tortilla chips originate from leftover tortillas cut and fried, a tradition that became industrialized and popularized in the 20th century, especially in Mexico and the United States. Together, guacamole and tortilla chips have become an iconic appetizer in Mexican cuisine and a widely loved staple at gatherings, from casual family meals to festive celebrations.