Cinco de Mayo: Guacamole & Chips and Classic Margaritas
As you probably already know, in a few days it will be Cinco de Mayo, which is a holiday originally created to commemorate the Mexican army's unlikely victory over the French at the Battle of Puebla in 1826. However, this holiday is celebrated much more in the United States than in Mexico itself (short of the city of Puebla), and has become more of an expression of Mexican American heritage and pride, as well as an excuse for everyone to get shwasted.
That being said, I decided that the best course of action this year was to share my recipe for homemade tortilla chips and guacamole as well as for my classic margaritas.
Homemade Tortilla Chips
- 12 corn tortillas
- fresh lime juice
- coconut oil
- fine sea salt
- Preheat your oven to 350 degrees.
- Lay the tortillas in a single layer on a lightly greased cookie sheet and throw in the oven for about five minutes. The best way to do this is in batches, setting aside the completed tortillas to cool.
- Once cool, cut the tortillas in fourths.
- Heat up about 1/2 inch of coconut oil in a skillet on medium heat. Fry tortillas in batches of 8 pieces (2 tortillas), flipping after a minute or so, until browned and stiff.
- Use tongs to remove from oil, letting the excess drip off. Lay onto paper towels to cool, and sprinkle with lime juice and sea salt.
- Once the next batch is ready to be removed from oil, place cooled chips in a dish in the oven at a low heat to stay warm as you continue.
- 6 avocados (split 5 and 1)
- 1/2 medium tomato, chopped
- 1 tablespoon minced onion
- 1 fresh jalapeno, chopped fine
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro paste
- 2 tablespoons lime juice
- 1/2 teaspoon powdered cayenne
- 1 tsp coarse sea salt
- Start by slicing open the avocados and cubing them out of the skin into a large bowl. Save the last avocado and set aside.
- Throw the rest of the ingredients into the bowl and mash up! You don't want to completely liquefy it, so that's why it's necessary to use a fork or something instead of a food processor. You want everything to be blended together, but still have the thick consistency.
- Once everything is blended, take the last avocado and cube. This one kinda depends on how much you pulverized the rest; I think that it's a good way to guarantee those chunky pieces if you really mashed up the rest (which I always do). Save the pit of this avocado too and throw it into the bowl of guacamole to help keep it fresh.
- 1 cup orange juice
- 3 cups lime juice
- 2 cups water
- 6 tbsp agave
- Throw all the ingredients into a blender with a handful of ice until liquid.
- Salt the rim of your glass if you wish. Cut up some limes for garnish.
- Either serve on ice with a shot of tequila blanc (I used el Jimador) or blend lightly (only the amount you are drinking immediately) with more ice and tequila for a blended drink. Top with lime for garnish.