Classic Guacamole with Homemade Tortilla Chips

In a molcajete (or blender), combine the garlic cloves, roughly chopped jalapeño, about one-third of the diced white onion, a squeeze of lime juice, and a pinch of salt.

Grind the ingredients together until they form a rough paste.

Halve the avocados, remove the pits, and scoop the flesh into the molcajete. You can save the pits to place in the finished guacamole to help prevent browning.

Add the remaining diced white onion and the chopped fresh cilantro to the bowl.

Gently mash everything together with the pestle until it reaches your desired consistency.

Squeeze the remaining lime juice over the top of the guacamole and mix gently. This helps prevent oxidation.

To make the chips, stack the corn tortillas and cut them into quarters.

Carefully drop the tortilla quarters into a pan with hot oil and fry until golden brown and crispy.

Remove the chips from the oil and let them drain on a paper towel-lined plate. Immediately season with salt and optional birria seasoning while they are still hot.

Serve the fresh guacamole with the homemade tortilla chips.