Recipe courtesy from the kitchen of Celebrity Chef Kai Chase
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“The star of any authentic Mexican menu has got to be the guacamole! No matter how you slice it, it’s chunky and creamy smooth texture gives an outstanding performance all by itself. Before I studied at any culinary school, this recipe came all-too natural to me thanks to my father’s fiery Latin influence and my upbringing. My signature recipe is one of X-treme rock star quality. It’s one of my celebrity clientele’s favorite “skinny dips.” Add some house made tortilla chips to the bill and you have definitely got yourself a #1 hit. Rock-On!”
2 Large Haas Avocados, Cut and Seeded
½ Poblano Chile, Seeded, Stemmed and Finely Chopped
1 Serrano Chile, Seeded, Stemmed and Finely Chopped
½ Medium Red Onion, Finely Chopped
1 c Cilantro, Chopped
½ Lime, Fresh Squeezed
2 2 oz. Jars Pimento, Sliced (juice removed)
½ tsp. Granulated Garlic
Sea Salt & Fresh Ground Pepper to taste
On a wooden cutting board slice the avocado length wise and open, remove the seed with a chef’s knife and scoop the green, creamy flesh into a large mixing bowl. Using a fork mash the avocado until it becomes a semi-chunky and creamy consistency. Add the poblano chile, serrano, onion and pimento, mix together with fork. Add the cilantro and lime juice. Sea salt and fresh cracked pepper to taste. Mix thoroughly, cover with plastic wrap and chill for 20 minutes.
To Make The Chips:
Mini Corn Tortillas (approx. 1-2 dozen)
2 Tbl. Chile Powder
2 Tbl. Sea Salt
½ Lime, Fresh
Pre-heat the corn oil in a large cast iron kettle pot 3-5 inches deep. Bring the oil to about 380 degrees over medium-high heat. When the oil reaches the desired temperature begin adding the tortillas one by one, as to not over crowd the pot. Fry the tortilla wedges and toss frequently to brown evenly on both sides with a slotted spoon about 5 minutes. Remove the chips and drain on paper towels. Season the hot chips as soon as they come from the oil with the chile-sea salt combination and drizzle with lime.
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