Just in time for your Cinco de Mayo celebration we are posting a delicious recipe for homemade Guacamole and Chips from Canal House Cooking Volume No. 4 cookbook.
Friends and former co-workers Christopher Hirsheimer (a talented food photographer and founder of Saveur) and Melissa Hamilton (chef, food stylist, food editor…) started Canal House five years ago in rural New Jersey as a photo and design studio for their Canal House Cooking books. The series, which features their rustic and seasonal cooking, has earned them a cult following among foodies. Volume No. 6 was just released featuring (as always) simple recipes using ingredients found in most markets. The emphasis is on fresh and joy (of making and eating).
Guacamole and Chips from Canal House Cooking Volume No. 4
For the Chips:
Vegetable oil
12 corn tortillas
Salt
For the Guacamole:
1-2 cloves garlic
Salt
6-8 ripe Hass avocados, halved and pitted
2-3 juicy thin-skinned limes, halved
1/2 bunch fresh cilantro, chopped
For the chips, add enough oil to a heavy skillet or wok to reach a depth of 2 inches Heat the oil until it is hot but not smoking, ideally to a temperature of 350 (use a candy thermometer to check the temperature). Meanwhile, cut the tortillas into quarters.
Slip the tortillas, a few at a time, into the hot oil and fry them until golden and crisp, 1-2 minutes. Using a slotted spatula, transfer the chips as they’re done to paper towels to drain. Season them with salt while still hot.
For the guacamole, use a pestle or wooden spoon to mash the garlic with a good pinch of salt in the bottom of a medium bowl. Scoop the avocado flesh into the bowl using a spoon or rubber spatula. Mash the avocados until chunky smooth. Squeeze the juice from some of the limes into the bowl, season with a little more salt, and mix well. Taste the guacamole and adjust the seasonings with more lime juice and/or salt. Stir in the cilantro. Serve the guacamole with the chips.
Yield: 4-6 servings (or one)
