Crisp Guacamole Rolls
2 ripe avocados (not super soft, just forgiving)
1 large garlic clove minced
2 shallots finely diced
2 large Roma tomatoes, diced fine (squeeze them to rid the juice)
juice of ˝ fresh lemon or lime
good dash of Worcestershire sauce
splash of your favourite hot sauce to taste
1/2 cup chopped fresh cilantro
sea salt to taste
sour cream for dipping
your favourite salsa for dipping
Coarsely mash the avocados, keep it chunky. Add the garlic, shallot, tomatoes, lime juice, worster sauce, cilantro and hot sauce. Mix well, add the salt to taste. Set aside.
8 flour tortillas (8 inch)
3 inch cookie cutter
Cut circles from the tortillas. You should get 3 circles from each tortilla.
Lay the circles on your work surface, lightly oil the outside of the circle, then place a heaping tablespoon of the guacamole on each circle, roll up and place seam side down on a cookie sheet. Repeat until all the mixture is used.
Bake in a pre heated 400F oven until the rolls begin to crisp. About 10 minutes.
Remove and serve warm or room temperature.
Makes 2 dozen
copyright(c) caren mcsherry sept 2010