Guacamole Taco Rolls

If there is one thing we love around here, it is GUACAMOLE! A friend of mine at work bought a bag of avocados that she knew she wouldn't finish, so she very generously gave us two. With avocado prices so high, you can bet I wasn't willing to let those go to waste! I sent my husband to the store to get the rest of the ingredients that we needed for guacamole and an extra bag of tortillas, so we could make these for dinner! They were worth EVERY PENNY of those $4 from our dwindling spending money. They were SO good, and the recipe (even with only 2 avocados) made TWELVE taco rolls. We were even able to share some with my dad while my mom was out of town. I'm always so happy when we can share on our tight budget.

The guacamole recipe alone is to die for! I will never just mash up some avocados with some stuff that sounds "right" again. Here is the recipe,

Ingredients:

-       3 ripe Mexican avocados (slightly squishy, but with some firmness)
-       1 medium size red onion (~ ½ cup), diced
-       1 medium size tomato (I used a handful of cherry tomatoes– it’s all I had), diced
-       2 tsp lime juice
-       3 gloves of garlic (or more, up to you), minced
-       ½ jalapeño, finely chopped (less or more; again, up to you)
-       ½ tsp cumin powder
-       ¼ tsp ground cardamom
-       ¼ cup cilantro, chopped
-       1 tbsp sour cream (optional, but adds to the creamy-ness)
-       salt + pepper to taste
-       10 flour or corn tortillas
-       2 cups of oil for frying

Directions:

1. In a deep and heavy pan bring the oil to 350’F.  (More deep frying tips here)
   
2. Carefully cut the avocado in half, length wise, and pit the core. Using a spoon, scoop out the avocado, and dice neatly.
3. In a medium-size bowl, fold all the ingredients together. I like my guacamole to be slightly chunky—stir to the consistency you prefer. 
4. Place 1 tbsp of guacamole in the center of a flour tortilla, fold the outer edges in, and tightly roll. Secure the tortilla rolls with toothpicks. 
5. Fry the tortilla-guacamole rolls for 90 seconds on each side, or until golden brown. Carefully remove the rolls from the oil, and allow to cool slightly on a paper towel lined cookie sheet. (We sprinkled generously with salt.) Serve alongside sour cream, and pico de gallo.

For more fun recipes see balancingbeautyandbedlam.