How to make it
6 steps. Take it one step at a time.
Stack the 12 corn tortillas
Stack the 12 corn tortillas and cut them into 6 or 8 equal triangles.
Heat 475 ml of vegetable oil
In a heavy-bottomed skillet or Dutch oven, heat 475 ml (2 cup) of vegetable oil to 180°C (350°F).
Fry the tortilla triangles
Fry the tortilla triangles in batches for about 2-3 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels and sprinkle with salt immediately while hot.
15 minCut the 3 avocados
Cut the 3 avocados in half, remove the pits, and scoop the flesh into a medium bowl. Mash with a fork until you reach your desired consistency (chunky or smooth).
Stir in the finely chopped red onion, chopped cilantro, minced jalapeño
Stir in the finely chopped red onion, chopped cilantro, minced jalapeño (if using), lime juice, and 1 tsp of salt. Mix well to combine.
Taste and adjust seasoning
Taste and adjust seasoning with more salt or lime if needed. Serve the warm totopos alongside the fresh guacamole.
A little kitchen wisdom
For the best totopos, use tortillas that are a few days old as they have less moisture and fry up crispier. Always use ripe avocados that yield slightly to gentle pressure.
