Gomer's guacamole and tortilla chips
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Shazam! | ||
2 | cups | All purpose flour |
1 | teaspoon | Salt |
1 | teaspoon | Baking powder |
1 | tablespoon | Lard or shortening |
½ | each | To 3/4 cup warm water (110F) |
Oil | ||
Salt to taste | ||
2 | mediums | Avocados, seeded, peeled and cut up |
½ | small | Onion, cut up |
2 | tablespoons | Lemon juice |
1 | each | Clove garlic, minced |
½ | teaspoon | Salt |
¼ | teaspoon | Pepper |
Directions
In a mixing bowl, stir together the flour, salt, and baking powder.
Cut in the lard until the mixture resembles cornmeal. Add ½ cup of water and stir until the dough can be gathered into a ball. If needed, add more water, 1 tbsp at a time. Let the dough rest for 15 minutes. Divide the dough into 12 portions and shape into balls.
Turn onto a lightly floured board and roll each ball into a 7 inch round. Trim uneven edges to make round tortillas. STack the rounds and cut the stack into 6 wedges. In a deep skillet heat ½ inch of oil. Fry the wedges a few at a time for about 45 seconds, or until they are crisp and lightly browned. Drain well on paper toweling.
Sprinkle the chips lightly with salt. In a blender container, combine the remaining ingredients. Cover and blend until well combined.
SErve with Tortilla Chips. Serves 6-8. Origin: Aunt Bee's Mayberry Cookbook. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-05-94
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