Cockamole & Chips

Serves 4


For the guacamole:

· 3 avocados, peeled and halved

· 1 large tomato, diced

· 1 lime, juiced

· Garlic salt

· ½ jalapeño, minced

· 1 tbsp cilantro minced

· 1 dash Tabasco or hot sauce


For the chips:

· 10 small corn tortillas

· Vegetable oil for frying

· Pinch of salt



The magic of this dish is that all it requires is an easy chip dip—not a hefty scoop. Because let’s be honest, your hands have probably worked hard enough today.

First, get out a large bowl and place in the avocado meat with lime juice, tossing to coat. Then drain and save the lime juice.  Make sure to save it, because cockamole without lime juice is like sex without lube—dull and dry. Then add garlic salt and a splash of Tabasco and get out a potato masher, or just use your hands if they’re not too tired. Start smashing and working it until it’s smooth and creamy and then fold in the onions, tomatoes, cilantro, and garlic to create your guac gangbang. Add 1 tablespoon of your reserved juice and then let those flavors sit for an hour to marinate. Make them beg for it. Your final cockamole should be smooth and a little chunky, like your favorite nut butter.

While waiting, start making your chips. Cut peens out of tortillas, making sure they’ve got the size and girth to handle the load (4 inches should do). Then heat 1 inch of vegetable oil on medium-high heat. Pop some cocks in that oil and fry until they’re a crispy and rigid golden brown. Place them on a plate with paper towel to dry any excess oil and sprinkle with salt.

Let them cool, kiss the tip, and get ready to dip.

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