Classic Guacamole with Homemade Tortilla Chips
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.
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.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
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.
molcajete · deep pan or skillet for frying
A molcajete gently crushes ingredients rather than blending them, preserving texture and preventing oxidation for fresher, creamier guacamole.
Ripe avocados yield slightly to gentle pressure and have dark green skin. If too soft, they oxidize quickly; if too firm, they won't mash smoothly.
Yes, fry and season them up to 2 hours ahead and store in an airtight container to maintain crispness.
Mix cumin, chili powder, oregano, garlic powder, and a pinch of cinnamon for a similar warm, complex profile.
Press plastic wrap directly onto the surface or cover with lime juice and reserved avocado pit to slow oxidation.
