Ingredients
guacamole
Lemon juice 1 tsp.
Onion 1 piece
Cilantro chopped 1 tsp.
Tomato 1 piece
Salt and pepper to taste
Chili oil Taste
Chile jalapeño chopped 1/2 tsp.
Palta 1 piece
Corn tortilla
Oil Amount Needed
Lime 1/4 cup
Water Amount Needed
White Corn 1 Mug
preparation
Corn tortilla
-In a pot with plenty of water, place the lime along with the previously hydrated corn kernels one night in cold water.
-Take to boil for about 50 minutes and leave in the cooking liquid for 12 hours in the refrigerator.
- Rinse until the water comes out clean, drain and process.
-Place between two papers and crush with the tortilla maker.
-Stick in a frying pan until crisp.
Then cut into triangles and cool until golden brown.
- Remove and drain on absorbent paper.
guacamole
- Remove the pulp from the avocado and place in a bowl.
-Add the chopped onion brunoise, concasse tomato, coriander, lemon juice, chili, salt and pepper. Mix.
Presentation
-Save the guacamole on a plate along with the corn tortillas. Salsee with chili oil.
Source: abc gourmet