I love the texture of this recipe: the guacamole is creamy and smooth, while the fried tortilla shell lends the perfect amount of crunch. No dipping needed.
Okay, so the name could use a little tweeking, but the recipe is spot on. Feliz Cinco de Mayo.
Guaquito – Guacamole Taco Rolls
(makes 10 rolls)
- 3 ripe Mexican avocados (slightly squishy, but with some firmness)
- 1 medium size red onion (~ ½ cup), diced
- 1 medium size tomato (I used a handful of cherry tomatoes– it’s all I had), diced
- 2 tsp lime juice
- 3 gloves of garlic (or more, up to you), minced
- ½ jalapeño, finely chopped (less or more; again, up to you)
- ½ tsp cumin powder
- ¼ tsp ground cardamom
- ¼ cup cilantro, chopped
- 1 tbsp sour cream (optional, but adds to the creamy-ness)
- salt + pepper to taste
- 10 flour or corn tortillas
- 2 cups of oil for frying
- In a deep and heavy pan bring the oil to 350’F. (More deep frying tips here)
- Carefully cut the avocado in half, length wise, and pit the core. Using a spoon, scoop out the avocado, and dice neatly.
- In a medium-size bowl, fold all the ingredients together. I like my guacamole to be slightly chunky—stir to the consistency you prefer.
- Place 1 tbsp of guacamole in the center of a flour tortilla, fold the outer edges in, and tightly roll. Secure the tortilla rolls with toothpicks.
- Fry the tortilla-guacamole rolls for 90 seconds on each side, or until golden brown. Carefully remove the rolls from the oil, and allow to cool slightly on a paper towel lined cookie sheet. Serve alongside sour cream, and pico de gallo.
If you’re not feeling the whole roll-making process, take the easy way out and serve with tortilla chips. These were home-made by cutting a tortilla into 8thsand deep fried at 350′f until golden brown.
That’s it, you’re done. Here’s Happy (looking slightly unhappy)– this photo is a result of his persistence and indignation.