Bobby Flays Guacomole With Cumin Dusted Tortilla Chips Recipes

CUMIN TORTILLAS

Cumin Tortillas image

Provided by Bobby Flay | Bio & Top Recipes

Number Of Ingredients 4

Ingredients

6 cups peanut oil
10 (8-inch) flour tortillas, cut into eighths
3 tablespoons cumin powder
2 tablespoons kosher salt

Steps:

Heat oil in a large saucepan or fryer to 365 degrees F or until a piece of tortilla sizzles when immersed. Fry the tortillas in batches and fry until crisp, about 2 minutes, remove and drain on paper towels. Repeat with remaining tortillas. Mix together the cumin and salt in a small bowl. Season the chips with the cumin-salt mixture while still warm.

GUACAMOLE WITH CUMIN DUSTED TORTILLAS

Guacamole with Cumin Dusted Tortillas image

Provided by Bobby Flay

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 ripe Hass avocados, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
Salt and pepper
Chopped fresh cilantro leaves, to taste
Cumin Dusted Tortillas, recipe follows
Peanut oil, for deep frying
12 flour and/or blue corn tortillas, cut into quarters
1 tablespoons ground cumin
1 tablespoon kosher salt
Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F.

Steps:

Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.;
Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.

ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)

Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack) image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 white corn tortillas
1/4 cup vegetable oil
Salt and freshly ground black pepper
2 tablespoons ground cumin
3 avocados, peeled, seeded and coarsely chopped
2 ears corn, grilled and kernels removed
1 jalapeno, finely chopped
1/2 red onion, finely chopped
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground black pepper

Steps:

For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.

GUACAMOLE

Guacamole image

Provided by Bobby Flay

Categories condiment

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup chopped fresh cilantro
3 tablespoons finely diced red onion
Few tablespoons canola oil, optional
3 ripe Hass avocado, peeled, pitted and diced
Juice of 2 limes
1 or 2 jalapenos, finely diced
Salt and freshly ground black pepper

Steps:

Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.

SPICY GUACAMOLE

Spicy Guacamole image

Provided by Bobby Flay

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 Haas avocados, halved, pitted, and diced in shell
1/2 red onion, thinly sliced
1 jalapeno, finely diced
1/2 bunch fresh cilantro, coarsely chopped
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.