one of my weaknesses is homemade tortilla chips.. i love them!! first time i made them i was in high school and my bff (now my sis in law, isn't that cute he he) umm ditched errr i mean where absent from school with an excuse and went to our now, brother in law's, but then boyfriend's brothers house to "hang out" (understand that family tree diagram? ha) anyway he had nothing and i mean nothing to eat in his house and we were on a budget.. basically meaning we were 2 high school girls who were flat broke... but he did have corn tortillas in his fridge and oil in his cabinet and us being on the brink of near starvation (ok not near.. ok not even close i am sure we had had mickey d's a mere hour before this) caused our cooking hearts to improvise.. and well i have been making them ever since.. i can't eat guacamole :( i am allergic to avocados *sigh* but shell loves it so i make it for her all the time and i am always getting awesome avocados in my bountiful basket..
prep time: 5 minutes
cooking time: 12 -15 minutes
12 corn tortillas, cut into quarters
add enough oil to come halfway up the sides of a large heavy dutch oven.. you want your oil about 360 degrees (f).. in batches.. without crowding or they won't cook evenly, deep fry the tortillas until golden brown, turning once, about 2-3 minutes.. using a slotted spoon remove chips from pan and drain on a paper towel lined baking sheet.. sprinkle with salt serve hot..
prep time: 10 minutes
cooking time: 0
2 ripe, haas avocados, halved, seeded and peeled
1 jalapeno, seeded and minced
2 cloves garlic, minced
2 tbls. cilantro, chopped fine
juice of 1/2 a lime
1 tblsp. sour cream
salt to taste
in a medium mixing bowl, mash avacado with lime juice.. with a fork or the back of a spooon.. then add all other ingredients.. and mix well.. guacamole tends to brown easily, the lime will help but won't prevent.. so if you need to store it i use plastic wrap and put it over actually touching the guacamole then put in the fridge for a few hours..