Tortillas With Avocado Guacamole Dip Recipe
This Tortillas With Avocado Guacomole Dip recipe has the best ever taste and flavor. The primary ingredient in Tortillas With Avocado Guacomole Dip is always Fruits. Best enjoyed as a Snack this recipe was taught to me by a dear friend who also happens to be a great chef. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Tortillas With Avocado Guacomole Dip.
Ingredients
100 g (1/4 lb) (3/4 cup) cornmeal
100 g(1/4 lb) (1 1/8 cups) flour
5 ml (1 teaspoon) salt
5 ml (1 teaspoon) baking powder
40 g (1 1 1/2 oz) (3 tablespoons) lard (shortening)
90 ml (3 fl oz) (3/8 cup) water
1 egg
For the Dip:
2 avocados, chopped
15 g (1/2 oz) (1 tablespoon) minced onion
15 ml (1 tablespoon) lemon juice
75 g (3 oz) (1/2 cup) cream cheese
100 g (1/4 lb) (1/2 cup) celery, chopped
5 ml (1 teaspoon) chilli powder
2.5 ml (1/2 teaspoon) salt
Directions
1 Sift the cornmeal, flour, salt and baking powder.
Rub in the lard (shortening) until the mix- ture is like breadcrumbs.
2 Add some of the water with the egg, to form a stiff dough. Knead it for a few minutes and then let it rest for 1/2 hour.
3 Take pieces the size of a walnut, and roll out to 15 cm (6 in) circles, 3 mm (1/8 in) thick.
4 Preheat the oven to 200°C, 400°F,gas6.
5 Heat a heavy cast-iron griddle or frying pan (skillet), ungreased, until a drop of water sizzles on the surface.
Cook each tortilla for 1 minute on each side until brown flecks appear.
When cooked, keep warm in the oven, wrapped in foil.
6 To make the dip, mix the avocados, onion and lemon juice in an electric blender until smooth.
7 Beat the cream cheese until light and add to the avocado mix- ture.
Add the celery, chilli powder and salt.
8 Serve immediately as a dip for the tortillas.
Rub in the lard (shortening) until the mix- ture is like breadcrumbs.
2 Add some of the water with the egg, to form a stiff dough. Knead it for a few minutes and then let it rest for 1/2 hour.
3 Take pieces the size of a walnut, and roll out to 15 cm (6 in) circles, 3 mm (1/8 in) thick.
4 Preheat the oven to 200°C, 400°F,gas6.
5 Heat a heavy cast-iron griddle or frying pan (skillet), ungreased, until a drop of water sizzles on the surface.
Cook each tortilla for 1 minute on each side until brown flecks appear.
When cooked, keep warm in the oven, wrapped in foil.
6 To make the dip, mix the avocados, onion and lemon juice in an electric blender until smooth.
7 Beat the cream cheese until light and add to the avocado mix- ture.
Add the celery, chilli powder and salt.
8 Serve immediately as a dip for the tortillas.
