Cinco de Mayo (Part 1)

For Cinco de Mayo Gary and I went over to our friend Josh’s house.  Josh took the wonderful pictures of our Cinco de Mayo feast!  To start our meal off, we had some guacamole and homemade chips!  It was so tasty!

First the chips.  I was volunteering in making a breakfast for the seniors, from my physical education program, that are graduating today.  We made some casseroles that used tortillas.  We had some left over and I asked to take them with me.  I knew I wanted to make guacamole later and figured what better way to use the left over tortillas but as chips!

Homemade Chips

Ingredients:

Extra Virgin Olive Oil

Sea Salt

Flour Tortillas

Directions:

1. Pre-heat the oven to 350 degrees.

2. Take about five tortillas and cut them into strips no larger than one inch wide.  Then take those strips and cut them in half.

3. On a baking sheet drizzle some of the olive oil.  Make sure that the whole sheet is greased.  Take a tortilla strip and place it on the sheet, then flip it over so that both sides are covered in the olive oil.  And place the strip on the sheet.  Repeat with the rest of the strips.  Fill up the sheet with strips leaving a little space between them.

4. Sprinkle the sea salt over the tortilla strips.  Put the sheet in the oven and bake about 7-8 mins or until slightly golden.

5. Repeat steps three and four until all the strips have been baked.

There you go, tasty homemade tortilla chips!  Perfect for spooning up some tasty guacamole!

The guacamole recipe is one I like to make all the time!  The first time I made this recipe it was for one of my spanish classes in high school.  I have been making it ever since.  I got the recipe from Alton Brown.  He is one of my favorite chefs!

Guacamole

Ingredients:

3 Avacados

1-2 Roma Tomatoes

1 Small Clove of Garlic

1 White Onion

1/2 tsp of Ground Cumin

1/2 tsp of  Ground Cayenne Pepper

1 tbsp of Fresh Cilantro

Directions:

1. Cut the avocado in half the long way.  Twist the halves till they pull apart.  In one half make two slices the long way in the flesh of the avocado and then three to four slices the other way.  Then turn the avocado half over the bowl and squeeze.  Most of the cubes you cut into the avocado should fall into the bowl.  The rest you can scrap out.  Do this with the rest of the avocados.

2. Mash the avocados to your desired guacamole consistency.

3. Dice the tomatoes into small pieces and add them to the avocado mixture.

4. Dice the the Onion into small pieces. Use as much onion as you like.  I do not like a lot of onion and only used about 1 tablespoon.  Add the onion to the avocado mixture.

5. Chop the cilantro, try to use mainly the leaves not the stems.  Once you have a tablespoon add it to the avocado mixture.

6. Stir the avocado mixture until mixed well.  Add the cumin and the cayenne pepper.  Mix again.

7. Sample your guacamole.  If you want more spice, tomatoes, onions, or cilantro add more.  It’s your guacamole make it too your liking!

Now you have a tasty appetizer for your Cinco de Mayo meal!  Check out part 2 which goes into the main dish we had for Cinco de Mayo. It was delicious!

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Posted on May 5, 2012, in Appetizers and tagged , , , . Bookmark the permalink. Leave a comment.

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