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Mexican

Authentic Guacamole with Totopos

Fresh and creamy avocado dip mixed with lime, cilantro, and chilies, served with crunchy homemade tortilla chips.

Authentic Guacamole with Totopos — Mexican — ChefSnap
15 minsPrep
10 minsCook
6Serves
EasyDifficulty
300 kcal per serving5g protein 25g carbs 20g fat
Watch it made — Authentic Guacamole with TotoposWatch it madeYour Real TV Video Productions · 3:53

Ingredients

Method

  1. Slice stale corn tortillas into triangles and fry them in oil until crispy. Salt immediately.
  2. In a molcajete or bowl, mash the avocado flesh with a fork, leaving it slightly chunky.
  3. Finely chop the onion, jalapeño, cilantro, and tomato.
  4. Fold the chopped ingredients into the avocado. Add lime juice and salt to taste.
  5. Serve immediately with the homemade totopos.

Common questions

Can I substitute the jalapeño or cilantro if I don’t have them?

Yes. For less heat, use serrano very sparingly or skip the chile and add a pinch of black pepper. If you dislike cilantro, leave it out entirely; the guacamole will still work, though it will taste less traditional.

How far in advance can I make the guacamole and totopos?

Totopos can be fried a few hours ahead and kept uncovered or in a loosely covered bowl to stay crisp. Guacamole is best made right before serving, but you can prep and chop all ingredients ahead of time.

What are the most common mistakes that make guacamole watery or bland?

Overmixing and using too much tomato are the main causes of watery guacamole. Also avoid underripe avocados and under-salting. Add lime and salt gradually, taste as you go, and keep the texture chunky, not puréed.

How should I store leftover guacamole and how long will it keep?

Press plastic wrap directly onto the surface, or cover tightly with a little extra lime juice on top. Refrigerate and eat within 1 day for best color and flavor; after that, it will brown and soften noticeably.

What’s the best way to serve this with totopos?

Serve the guacamole immediately with warm or room-temperature totopos and extra lime wedges on the side. A pinch of flaky salt on top just before serving helps. Keep the chips separate until eating so they stay crisp.