I love chips and guacamole, even a little more than chips and salsa. While thanks to an excellent restaurant on the San Antonio Riverwalk, Boudros, I’ve nearly perfected my guacamole recipe, the chips part has eluded me.
I’ve tried flour tortillas and corn tortillas, but the ones that seem to work best and hold up to the heavy guacamole are the whole wheat ones.
Tortilla Chip Ingredients:
whole wheat tortillas, cut into 4 to 6 pie pieces (depending on how big you want your chips)
oil (we used vegetable)
Tortilla Chip Directions
Heat the oil. (We used a cast iron skillet.) Put the tortilla pieces in individually. Depending on how hot your oil is, you might need to flip after just 10 seconds. You’ll see the edges start to brown. Flip. Wait another 10 seconds and remove from heat. We drained on paper towels.
These held up very well to the heavy guacamole. They aren’t as tasty or thin as store-bought or restaurant made chips, but are still lovely. I’ll be sure to add the salt when the chips are still hot next time.
one or two diced avocados
roasted tomato (we used diced fresh when we can’t find roasted)
1 serrano pepper, minced
roughly chopped cilantro (to taste)
1 tbs fresh lime juice (bottled is fine if you don’t have fresh)
1 tbs fresh orange juice (bottled is fine if you don’t have fresh)
Mix all ingredients together in a bowl. Serve.
As I mentioned before this is my absolute all time favorite guacamole ever. If you want to up the spice level, add another serrano pepper. Delicious!
UPDATE: We made this again using homemade hot Enchilada sauce, whole wheat tortillas (they hold the sauce better and don’t fall apart as easily), onion and garlic powder (we were out of fresh). The homemade hot Enchilada sauce recipe is: 1 tablespoon Worcestershire sauce, 1 (8 ounce) can tomato sauce, 1 teaspoon paprika, 1 teaspoon oregano, 2 teaspoons chili powder, 1/2 teaspoon cumin and 1/2 teaspoon black pepper. These additions made all the difference in the world! The Enchiladas were spicy and delicious! I can’t wait to make this again!
This super easy recipe made enough for us to freeze half for another meal.
10 flour (or corn) tortillas
Enchilada sauce (or make your own, we weren’t that adventurous, yet!)
8 ounces Mexican blend cheese
1 pound ground beef (you could also use chicken)
oil to coat pan
Preheat oven to 400 degrees. Heat the oil in the pan. Brown the ground beef. Drain. In a mixing bowl add all but about a cup of the cheese, ground beef and half of the Enchilada sauce. Mix. Spoon mixture onto tortillas. Roll and place in a greased (or lightly oiled) 8 inch pan. Once all the tortillas are in the pan, pour the remaining sauce over the Enchiladas. Sprinkle with remaining cheese. Put in oven and cook for about 12-15 minutes.
Next time we will make our own sauce or at least add green chilies for more flavor. While good, this dish was a little bland for our tastes. We’ll also add onions and green peppers to the beef and cook it a little longer in the oven, we only cooked them for 12 minutes. All in all, we would make this again.
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