Guacamole with homemade tortillas

Name: Guacamole with homemade tortillas
Total time: 30 min
Yield: 4 servings
Cuisine: Mexico
Ingredients: 2 ripe Hass avocados; 40 g red onion, finely chopped; 80 g tomato, seeded, diced; 15 g cilantro, chopped; 1 lime, juice only; 1 red finger chili, seeded, chopped; 200 g masa harina (nixtamalized corn flour); 250 ml water, warm, for the dough; 2 tsp salt, half in the dough, half in the guacamole

Mashed guacamole with tomato, red onion, cilantro and lime, served with corn tortillas made on the spot in a skillet.

Time: 30 min
Difficulty: Easy
Per serving: R$6.20
Servings: 4 servings

Dish photo

Ingredients

for 4 servings

2ripe Hass avocados
BRAZILIAN SWAP
No Hass avocado?
Half of a large, very ripe regular avocado (about 300 g of flesh); mash more and use a little less lime
Street markets and supermarkets; Hass only in larger supermarkets, and costs more
Changes the flavor a little
40 gred onionfinely chopped
80 gtomatoseeded, diced
15 gcilantrochopped
1limejuice only
1red finger chiliseeded, chopped
200 gmasa harina (nixtamalized corn flour)
BRAZILIAN SWAP
No masa harina?
200 g of precooked cornmeal for arepas; the tortilla is less aromatic, but it folds well
Imported goods and Latin American stores
Changes the flavor a little
250 mlwaterwarm, for the dough
2 tspsalthalf in the dough, half in the guacamole

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Pocket Chef

Adapt it to what you have

The Pocket Chef swaps what is missing and rewrites only the steps that change.

Good guacamole is simple: ripe avocado, lime acidity, heat and fresh herbs. With corn tortillas made on the spot it becomes a meal, and the dough takes only flour, water and salt.

Method

1
- Mix the masa harina with 1 teaspoon of salt in a bowl.
- Add the warm water little by little, kneading for 2 minutes, until the dough is smooth and does not stick to your hands.
- Cover and let it rest for 10 minutes.
2
- Divide the dough into 8 balls of about 40 g.
- Between two pieces of plastic, flatten each one with the bottom of a pot until it is about 12 cm wide and 2 mm thick.
3
- Heat a dry skillet over medium-high heat.
- Cook each tortilla for 1 minute per side, until golden spots appear, and flip again for 30 seconds to let it puff.
- Wrap in a clean cloth to keep soft.
4
- For the guacamole, mash the avocado with a fork, leaving some chunks.
- Add the red onion, tomato, cilantro, chili, the lime juice and the other teaspoon of salt.
5
- Taste and adjust the lime and the salt.
- Serve right away, with the hot tortillas.

Tips

If the dough cracks when you flatten it, it needs more water: wet your hands and knead again. To keep the guacamole from darkening, cover the surface with plastic wrap pressed against the cream and store in the fridge for up to 1 day.

Mexico · per serving

Nutrients per serving

Calories

308 kcal

Protein

6 g

8% of kcal

Carbohydrate

48 g

58% of kcal

Fat

12 g

34% of kcal · fiber 9 g

Where the calories come from

protein8%
carbohydrate58%
fat34%

Pick a target per meal to compare the recipe. They are starting points, not individual advice.

By food

Nutrients of each food, per serving
Food	Qty.	kcal	Prot.	Share of calories
ripe Hass avocados	68 g	114	1.3 g	37%
red onion	10 g	4	0.2 g	1%
tomato	20 g	3	0.2 g	1%
cilantro	3.8 g	1	0.1 g	0%
lime	15 g	5	0.1 g	2%
red finger chili	2.5 g	1	0.1 g	0%
masa harina (nixtamalized corn flour)	50 g	182	4.2 g	59%
water	63 g	0	0 g	0%
salt	3 g	0	0 g	0%

Source: USDA FoodData Central, TACO (Unicamp), and editorial estimate. Approximate values. Not medical or nutritional advice.

Guacamole with homemade tortillas

Ingredients

Adapt it to what you have

Method

Tips

Nutrients per serving

By food

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