ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
- For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.
GUACAMOLE WITH CUMIN DUSTED TORTILLAS
Steps:
- 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.;
- Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.
HOMEMADE CORN TORTILLAS
Provided by Bobby Flay
Time 1h1m
Yield 12 tortillas
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
- Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
- Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
- Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.
EGGPLANT-RED PEPPER SALSA WITH CUMIN DUSTED TORTILLA CHIPS
Steps:
- Preheat grill to medium high. Brush eggplant, peppers and onions on both sides with 1/4 cup of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side, until lightly golden brown and almost cooked through. Remove vegetables from grill and cut into 1/2-inch dice. Combine eggplant, peppers and onions in a medium bowl. Add remaining ingredients inluding the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste.
Nutrition Facts : Calories 192 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Cholesterol 7 milligrams, Sodium 204 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 5 grams, Sugar 7 grams
SPICY GUACAMOLE
Steps:
- Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.
GUACAMOLE
Steps:
- Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.
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