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Mexican Dip with Guacamole in a Crispy Tortilla Shell
It can be difficult to find an authentic guacamole Mexican style recipe. Traditional Mexican guacamole does not contain sour cream, mayonnaise or other additives that some Tex Mex variations on this classic dish do. The simplest and most basic way to make a Mexican dip with guacamole is the best and this guacamole recipe makes a wonderful appetizer, since it is chunky and served in a crispy tortilla shell, which can be eaten too.
When making the following Mexican recipe for guacamole, you probably want to leave it a bit chunky since this is more authentic. Do not over-mix the ingredients. Ingredients for guacamole should be just combined rather than mixed too much. Some people prefer a really creamy, smooth guacamole dip, instead of the chunky recipe. If you want to make it that way, simply add the guacamole ingredients to a food processor and puree it in there. A food processor is a great Mexican guacamole maker if you do happen to prefer smooth guacamole and it only takes a few seconds to puree it.
Guacamole is an ideal accompaniment to many Mexican dishes. It can be served with tortilla chips or corn chips, and it also goes well with tacos, burritos, and Mexican salad recipes. Add some jalapenos to your guacamole to spice it up, or leave it without for a milder finish.
An Easy Mexican Recipe for Guacamole
Ingredients -
6 flour tortillas
3 tablespoons melted butter
1 diced tomato
¼ cup torn basil leaves, for garnish
¾ cup finely chopped cilantro
Juice of 2 limes
5 big Hass avocados (black skin and soft when you press them)
1 diced white onion
2 finely chopped jalapenos (optional)
Salt, to taste
Preparation:
Preheat the oven to 425 degrees F.
Put 6 custard cups with a 10 oz capacity upside down in a shallow baking dish.
Alternatively, you can use 4 inch diameter foil balls if you do not have custard cups.
Brush the tortillas with butter on both sides and arrange them in a single layer on an ungreased baking sheet.
Bake them for 1 minute.
Put a tortilla over each of the custard cups or foil balls and pinch the sides to make a bowl shape.
If you want boat-shaped tortillas, simply mold the foil into the right shape for this.
Bake them for about 7 minutes or until they are crispy.
Take them off the cups or foil balls and cool them on a wire rack.
Slice the avocados in half and discard the stone.
Scoop the flesh out of the shell using a teaspoon and put it in a bowl.
Add the juice from 1 of the limes right away, because this will stop the avocado flesh from going brown.
Mash it with a fork. Add the tomatoes, cilantro, and onion and stir to combine the ingredients.
Add the juice from the other lime and add salt to taste. Stir the mixture but do not over-mix it.
Add some jalapeno if you want to.
Fill each cooled tortilla cup with some of the guacamole and sprinkle some basil on top.
(Serves 6)
Photo Description:
As you can see from this picture, this cute Mexican dip with guacamole looks great in the crunchy tortilla cup. This makes a wonderful appetizer. If you do not want to make the tortilla cups, you can serve tortilla chips or corn chips with the homemade guacamole recipe instead. Guacamole tastes really good when you make it at home; it has a fresh and vibrant flavor, which is not normally the case with store-bought varieties. Guacamole is so easy to make and it is just a case of stirring the ingredients together. This delicious guacamole Mexican style recipe is bound to be a hit with anyone you serve it to.
