Now, we’re going to make some guacamole and chips. We’re going to start with the molcajete. It’s basically one of the world’s first food processors but it’s got a very course texture so that it can really grind up spices and things like onions and chili peppers and so let’s start with that.
Okay, so we’re going to dice in some onions and put that in molcajete. You’re going to take some chili peppers and we’re going to use some jalapenos and I’m going to make it spicy.
Okay and we’re going to grind this up. I’m going to make the paste. Okay, and then we can take an avocado, dice the avocado in its skin and then you can just scoop it out and the other great thing about the molcajete is you know not only a really a good thing to make it in but its also a cool thing to serve too. Coarsely chopped cilantro, salt and pepper and a little bit of lime juice and just mix it up and just fold it all together and now you’re ready to eat that.
Okay, let’s make some chips. Now we’re going to make a couple of different kinds of chips. First we’re going to make some blue corned chips. So cut the blue corn tortillas in four and go over to some peanut oil. Be careful and just toss them in one by one and the corn tortilla is actually going to cook faster than the flour tortillas just until they firm up and they’re ready. It just cooks a lot faster because it’s fine. A little salt and now we can make some flour tortillas and then cut them into four. You need to really wait until they’re golden brown and it will take a little bit longer to crisp up.
This is peanut oil. You can use a peanut oil or canola oil or oil that’s actually light in flavor because you don’t want it to burn. Okay, take this out. To give this a little more flavor, I’m going to salt them. And now we have our chips.
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