guac and chips

Unbelievably I'd never seen an avacado before I moved to Texas. You must remember this was years and years ago, before Mexican food invaded the northern climes. When I was a kid one of the orthopedic surgeons opened a Mexican restaurant based on the food he'd tried while traveling in New Mexico. It was considered quite avant garde at the time.

Today we're going to gather the ingredients to make some wonderful guacamole and the best chips you've ever eaten!



I like to purchase one fully ripe avacado and one that's a little softer.



Mash the avacados lightly with a potato masher. Leave it somewhat chunky.



Add the garlic salt, lemon, sour cream and salsa. Stir to mix.



Now we're going to make the chips. This is where things get different. Buy a package of flour tortillas and cut into strips about 1 inch wide.



Put about 1/2 inch of oil in a large frypan over medium high heat. Add just enough strips to create one layer. Fry until golden brown, turning once. There's the secret ingredient in the salt shaker!



Drain the golden brown strips on paper towels and sprinkle with a mixture of salt and cumin while still hot.




Serve in the pressed glass footed bowl you picked up at the resale shop. Enjoy!



GUACAMOLE

2 avacados
1/4 tsp. garlic salt
1 TBSP. sour cream
1 TBSP. salsa
1/4 lemon, juiced

Mash avacados and add garlic salt, sour cream, salsa and lemon juice. Stir to mix. If you want a hotter guacamole add 1 TBSP. of finely chopped jalapeno.

CHIMICHANGA CHIPS

1 small package flour tortillas
oil for frying
1/8 cup salt
1 tsp. ground cumin

Slice tortillas into 1 inch strips. Mix salt with cumin and put into a salt shaker. Fry the strips in a large frying pan in about 1/2 inch of oil until golden brown. Drain on paper towels. Sprinkle with cumin salt mixture while still hot. Serve with guacamole.

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Tomorrow: Please don't tell the farmer...I've been thrifting again! Come back to see what I've found.