Sunday night mexican has been a tradition in my life for a while. It’s the perfect ending to the weekend – easy, relaxed, and something to look forward to before the beginning of the work week. The mexican chips are by far my favorite staple of the meal and this weekend we tried to recreate them using this recipe. Emily Schuman’s blog has been my favorite for a long time with no exception as I have been spending more time in the kitchen trying to recreate some of her recipes. I feel like “Julia and Julia” except it’s “Emily and Lauren (and DT)”
-1/4 cup cilantro, chopped
-2 tablespoons fresh lime juice
-1 tablespoon shallot, finely diced
-2 teaspoons jalapeño, minced (remove the seeds if you don’t want it quite as spicy)
-1-2 teaspoons coarse salt, to taste
-1/4 teaspoon freshly grated black pepper
2. Roughly mash the avocado with a fork. Add the cilantro, lime juice, shallot, jalapeño, salt and pepper and continue to mix well.
3. Transfer to a clean bowl and serve immediately.
-2 cups canola oil
2. Cut tortillas into even strips.
3. Gently place strips into oil, only a handful at a time.
4. Watch carefully and flip, if necessary, until they’re just golden brown and crispy.
5. Remove with a slotted spoon or strainer and place on a paper towel.
6. Sprinkle with sea salt.