Tortilla chips w/guacamole

4 Servings

Ingredients

Quantity Ingredient
1 Dozen corn tortillas
Vegetable oil to deep-fry
Salt to taste
2 Ripe Haas avocados
¼ teaspoon Garlic powder
½ Lemon; juice of
1 tablespoon Hot sauce
1 tablespoon Salt
1½ tablespoon Sour cream
1 Jalapeno pepper
½ Onion
1 Clove garlic
1 Tomato
1 Green tomatillo
½ cup Vinegar
¼ cup Frozen chopped spinach
2 tablespoons Butter
2 tablespoons Flour
¼ cup Chopped green chiles
1 cup La Victoria Green Taco sauce
Salt & pepper to taste

Directions

TORTILLA CHIPS

GUACAMOLE

HOT SAUCE

SALSA VERDE

CHIPS:

1. Cut tortillas into wedge shapes & deep-fry in 400F vegetable oil until crisp.

2. Remove from oil & drain on clean, dry toweling. Salt lightly & serve warm. GUACAMOLE:

1. Peel & seed avocados. Place in bowl & mash well.

2. Mix in remaining ingredients. You may wish to add more salt, depending on the flavor of the avocados. Note: If prepared ahead, cover guacamole well. It will turn brown quickly as air reaches it. The Haas avocado is also called the `alligator pear'. Tests for ripeness: 1. Stem end of avocado should give slightly if pressed w/ finger.

2. Holding entire fruit in palm, squeeze gently, the inside should give.

HOT SAUCE: Place all ingredients in food processor or blender, chop to chunky puree. Note: Tomattilos are Mexican green tomatoes. Generally available in produce sections. SALSA VERDE: 1. Cook the spinach according to package directions. Drain & squeeze dry.

2. Melt the butter in a small saucepan over medium heat. Stir in the flour, reduce the heat, & cook for 3 min.

3. Stir in the chiles, spinach, & green taco sauce. Simmer until mixture thickens. Adjust seasoning w/ salt & pepper. Serve hot or cold.

SU CASA

KETCHUM; SUN VALLEY

BEV:CARTA BLANCA OR DOS EQUIS

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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