| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Dip |
4 |
Servings |
INGREDIENTS
| 1 |
|
Dozen corn tortillas |
|
|
Vegetable oil to deep-fry |
|
|
Salt to taste |
| 2 |
|
Ripe Haas avocados |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
|
Lemon; juice of |
| 1 |
tb |
Hot sauce |
| 1 |
tb |
Salt |
| 1 1/2 |
tb |
Sour cream |
| 1 |
|
Jalapeno pepper |
| 1/2 |
|
Onion |
| 1 |
|
Clove garlic |
| 1 |
|
Tomato |
| 1 |
|
Green tomatillo |
| 1/2 |
c |
Vinegar |
| 1/4 |
c |
Frozen chopped spinach |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/4 |
c |
Chopped green chiles |
| 1 |
c |
La Victoria Green Taco sauce |
|
|
Salt & pepper to taste |
INSTRUCTIONS
TORTILLA CHIPS
GUACAMOLE
HOT SAUCE
SALSA VERDE
CHIPS:
1. Cut tortillas into wedge shapes & deep-fry in 400F vegetable oil until
crisp.
2. Remove from oil & drain on clean, dry toweling. Salt lightly & serve
warm. GUACAMOLE:
1. Peel & seed avocados. Place in bowl & mash well.
2. Mix in remaining ingredients. You may wish to add more salt, depending
on the flavor of the avocados. Note: If prepared ahead, cover guacamole
well. It will turn brown quickly as air reaches it. The Haas avocado is
also called the `alligator pear'. Tests for ripeness:
1. Stem end of avocado should give slightly if pressed w/ finger.
2. Holding entire fruit in palm, squeeze gently, the inside should give.
HOT SAUCE: Place all ingredients in food processor or blender, chop to
chunky puree. Note: Tomattilos are Mexican green tomatoes. Generally
available in produce sections. SALSA VERDE:
1. Cook the spinach according to package directions. Drain & squeeze dry.
2. Melt the butter in a small saucepan over medium heat. Stir in the flour,
reduce the heat, & cook for 3 min.
3. Stir in the chiles, spinach, & green taco sauce. Simmer until mixture
thickens. Adjust seasoning w/ salt & pepper. Serve hot or cold.
SU CASA
KETCHUM; SUN VALLEY
BEV:CARTA BLANCA OR DOS EQUIS
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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