Guacamole with Carrots and Tostaditas.

So this is not a classic guacamole but actually Is kind of nice to play with recipes from time to time and switch things up , so many delicious ingredients out there to be enjoyed!

I think I learned this from my granny even though she was a traditional cook she would always add a bit of her own touch to her dishes, like that bit of crumbled local fresh cheese on top of her guacamole that made it even more unique.

So I’ll say it’s always valid (according to @Holasus rules :) ) as long as you maintain the essence of that particular dish, otherwise is just a completely different thing (nothing wrong with that either), but anyway no more justification for this guacamole ! have fun when you are cooking and enjoy your food that is what is all about.

Now lastly back to this recipe! the thing that makes this my favourite guacamole is the freshness of ingredients combined with a little crunch from the raw carrots into the mix, the vibrancy of colours, the right amount of acidity and spiciness that happens to make this taste pretty damm good ! but I’ll say no more and let you try it.

Makes a bowl to share (4 people) or serve as a side.

Ingredients:

10 small corn tortillas.

Vegetable oil for frying.

3 ripe avocados.

1/2 red onion (finely chopped).

3 red chillies (finely chopped).

2 small carrots, (finely diced).

1 tbsp extra virgin olive oil.

1 1/2 limes (juice).

1/4 orange, (juice).

Sea salt and black pepper to season.

60 grams of feta cheese.

Method.

Preheat oven 180C.

Brush your tortillas with a bit of olive oil and add a sprinkle of salt, place them over a tray and bake for 6minutes approx, or until crispy, remove them from the oven and let them cool down.

Note: I find that the best tostadas are always made out of stale tortillas, they have less moisture in them which helps them crisp up better, plus you make use of those leftover tortillas you might have at home.

Now to make your guacamole start by putting your avocado flesh into a medium bowl, the way I do this is by opening my avocado in half then with a pairing knife I carefully score the avocado flesh and do the same with the seed side (remove the seed first), then with the help of a spoon scoop out the flesh into your bowl.

I then add the finely chopped onion, chillies and the carrots, then add the extra virgin olive oil, lime and orange juice, season with sea salt and black pepper to your taste, mix everything with a spoon taste and adjust seasoning if necessary.

Serve with the feta cheese crumbled on top and finely shaved carrot for presentation, you may add some edible flowers too, but most importantly don’t forget those tostaditas on the side.