Ingredients

• Vegetable oil, for frying
• 6 to 8 corn tortillas, each cut into 6 to 8 wedges
• Kosher salt and freshly ground black pepper
• 6 avocados, halved and pitted
• 2 cloves garlic, finely chopped
• 2 jalapenos, finely chopped
• 2 Roma tomatoes, finely chopped
• Juice of 1 lime
• 1 chipotle pepper in adobo, finely chopped
• 1 small white onion, finely chopped
• 1/2 cup fresh cilantro leaves

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Instructions

1. Watch how to make this recipe.
2. Heat about 1/2 inch oil in a large skillet over medium-high heat until it starts to shimmer. Fry the tortilla wedges in batches until golden brown and crisp, 2 to 3 minutes. Drain on paper towels and season with salt.
3. Scoop the avocado flesh into a large bowl and mash it as finely or coarsely as you like. Stir in the garlic, jalapenos, tomatoes, lime juice, chipotle and onion. Taste and adjust the seasoning with salt and pepper. Stir in the cilantro leaves just before serving.