CHIPS:
1. Cut tortillas into wedge shapes & deep-fry in 400F vegetable oil until crisp.
2. Remove from oil & drain on clean, dry toweling. Salt lightly & serve warm.
GUACAMOLE:
1. Peel & seed avocados. Place in bowl & mash well.
2. Mix in remaining ingredients. You may wish to add more salt, depending on the flavor of the avocados. Note: If prepared ahead, cover guacamole well. It will turn brown quickly as air reaches it. The Haas avocado is also called the `alligator pear'.
Tests for ripeness:
1. Stem end of avocado should give slightly if pressed w/ finger.
2. Holding entire fruit in palm, squeeze gently, the inside should give. HOT
SAUCE: Place all ingredients in food processor or blender, chop to chunky puree. Note: Tomattilos are Mexican green tomatoes. Generally available in produce sections.
SALSA VERDE:
1. Cook the spinach according to package directions. Drain & squeeze dry.
2. Melt the butter in a small saucepan over medium heat. Stir in the flour, reduce the heat, & cook for 3 min.
3. Stir in the chiles, spinach, & green taco sauce. Simmer until mixture thickens. Adjust seasoning w/ salt & pepper. Serve hot or cold. |
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