Classic Guacamole with Homemade Tortilla Chips | CookOS

Classic Guacamole with Homemade Tortilla Chips

Name: Classic Guacamole with Homemade Tortilla Chips
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cloves garlic; 1 jalapeño pepper, roughly chopped; 1/2 small white onion, finely diced; 1 lime, juiced; salt, to taste; 3 ripe avocados; 1/4 cup fresh cilantro, chopped; 8 corn tortillas; vegetable oil, for frying; birria seasoning, to taste (optional)

This classic guacamole is made fresh in a molcajete with ripe avocados, garlic, jalapeño, and cilantro, then served alongside homemade tortilla chips seasoned with birria spices for authentic depth.

🌍Mexican 🏷️Guacamole 🏷️Avocado 🏷️Dip 🏷️Appetizer Homemade-chips

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

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Ingredients

2 cloves garlicoptional
1 jalapeño pepper, roughly chopped
1/2 small white onion, finely diced
1 lime, juiced
salt, to taste
3 ripe avocados
1/4 cup fresh cilantro, chopped
8 corn tortillas
vegetable oil, for frying
birria seasoning, to taste (optional)optional

10 Ingredients

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Instructions

1
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.
2
Grind the ingredients together until they form a rough paste.
3
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.
4
Add the remaining diced white onion and the chopped fresh cilantro to the bowl.
5
Gently mash everything together with the pestle until it reaches your desired consistency.
6
Squeeze the remaining lime juice over the top of the guacamole and mix gently. This helps prevent oxidation.
7
To make the chips, stack the corn tortillas and cut them into quarters.
8
Carefully drop the tortilla quarters into a pan with hot oil and fry until golden brown and crispy.
9
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.
10
Serve the fresh guacamole with the homemade tortilla chips.

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Tips & Notes

Pro tips

Toast birria spices lightly before mixing with hot oil to intensify flavor on the chips.
Cut avocados just before mashing to minimize browning; add lime juice immediately to preserve color.
Fry tortilla chips in 350–375°F oil for 1–2 minutes until golden and crisp, not dark brown.
Use a molcajete in a gentle circular grinding motion rather than aggressive mashing to keep guacamole chunky and fresh-tasting.

Substitutions

jalapeño → serrano pepper (spicier) or poblano (milder)
fresh cilantro → parsley (milder herb flavor, though less traditional)
corn tortillas → flour tortillas (different texture, slightly less authentic)
vegetable oil → canola or peanut oil (neutral alternatives with similar smoke point)

Storage & make-ahead

Transfer guacamole to an airtight container with plastic wrap pressed directly on the surface and refrigerate up to 2 days; tortilla chips store in an airtight container up to 24 hours.