Nachos Chips and Guacamole Sauce
by Editorial Staff
Guacamole is a world-famous Mexican avocado sauce. Its aroma, unique taste and freshness make this sauce popular on different continents. Guacamole sauce with corn tortilla nachos chips and fresh vegetables or bread toast is especially good.
Cook: 25 mins
Ingredients
- Corn cakes (tortillas) – 4 pcs.
- Large avocado – 1 pc.
- or small avocado – 2 pcs.
- Tomato – 1 pc.
- Jalapeno pepper or other hot chili pepper, small – 1 pc.
- Small red onion – 1 pc.
- Olive oil – 1 tbsp + for greasing cakes
- Lime (for juice) – 1/2 pc.
- Cilantro – 5-7 g
- Sea salt – to taste
- Dried rosemary or ground black pepper – to taste
- Ground paprika – to taste
Directions
- Cooking nachos. Grease Mexican tortilla corn cakes with olive oil, sprinkle with a pinch of coarse salt, paprika, ground pepper or rosemary. Cut into 8 identical parts.
- Cover the bottom of the baking sheet with cooking paper and spread the nachos on it. We send it to an oven preheated to 170 ° C for 10-12 minutes.
- Cooking guacamole. Make a cross-shaped incision on the top of the tomato and pour boiling water over the tomato for 5 minutes.
- Finely chop the chili peppers without seeds.
- Grind the cilantro.
- Chop the red onion.
- Pour olive oil (1 tablespoon) into the mortar, add cilantro, red onion and a small pinch of salt. Stir, add chili, and rub carefully with a pestle.
- Remove the skin from the tomato and cut the tomato into small cubes.
- Cut the avocado lengthwise into two parts, remove the bone.
- Take out the avocado pulp with a tablespoon.
- Using a fork, grind the avocado pulp into a homogeneous mass.
- Add the prepared mixture of herbs, onions and chili peppers, mix everything thoroughly.
Add chopped tomato, juice of half a lime and salt to taste. We mix everything. The guacamole sauce is ready.
Serve guacamole sauce with nachos chips.
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