Guac a la Veracruzana with Plantain Chips

Appetizers & Snacks

Nutrition Facts
Guac a la Veracruzana with Plantain Chips
Amount Per Serving
Calories 306.71 Calories from Fat 207
% Daily Value*
Total Fat 22.98g 35%
Saturated Fat 3.02g 15%
Trans Fat 0.02g
Polyunsaturated Fat 3.37g
Monounsaturated Fat 15.23g
Cholesterol 0mg 0%
Sodium 266.97mg 11%
Potassium 778.26mg 22%
Total Carbohydrates 27.49g 9%
Dietary Fiber 7.82g 31%
Sugars 9.72g
Protein 3.01g 6%
Vitamin A 1046.30%
Vitamin C 25.55%
Calcium 22.88%
Iron 1.04%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 3 tablespoons olive oil
  • 2 garlic cloves finely chopped
  • 2/3 cup chopped white onion
  • 1/2 pound ripe tomatoes about 2 Roma tomatoes, seeded, cored, diced
  • 1 tablespoon roughly chopped capers
  • 1/4 cup pimiento stuffed manzanilla olives sliced into thin rounds
  • 1/4 cup chopped and seeded pickled jalapeños or more to taste
  • 1 tablespoon juice from pickled jalapeño chiles
  • 1 tablespoon freshly squeezed lime juice
  • 3 ripe Avocados From Mexico halved, pitted, diced
  • 2 tablespoons chopped fresh parsley
  • For Plantain Chips:
  • 2 yellow plantains peeled and diagonally cut into ¼” slices, not green nor too blackened or ripe
  • vegetable oil
  • Kosher or sea salt to taste
  • freshly ground black pepper to taste

Instructions

  1. To prepare the guacamole: Set a medium-sized skillet over medium-high heat and add the oil. Once hot, add the garlic and cook, stirring constantly, for 20 to 30 seconds, until fragrant and beginning to brown. Incorporate the onions and cook for about 2 minutes stirring constantly, until softened and the edges are beginning to brown.
  2. Add the tomatoes, mix well and cook for a minute, just until barely softened. Remove from the heat.
  3. In a large bowl, add the capers, olives, pickled jalapeños, juice from the jalapeños, lime juice and avocados, and combine. Incorporate the tomato mixture and toss until well mixed. Taste for salt and add if need be.
  4. Scrape onto a serving bowl and sprinkle with the chopped parsley.
  5. To prepare the chips: Preheat oven to 375˚F.
  6. Place the plantain slices on a baking sheet, brush with vegetable oil, and season with salt and pepper on both sides.
  7. Bake in the oven for 30 minutes until crisp and browned, flipping once halfway through, taking care that they don’t burn. Remove from the oven.
  8. Serve the guacamole along with the plantain chips.
Nutrition Facts
Guac a la Veracruzana with Plantain Chips
Amount Per Serving
Calories 306.71 Calories from Fat 207
% Daily Value*
Total Fat 22.98g 35%
Saturated Fat 3.02g 15%
Trans Fat 0.02g
Polyunsaturated Fat 3.37g
Monounsaturated Fat 15.23g
Cholesterol 0mg 0%
Sodium 266.97mg 11%
Potassium 778.26mg 22%
Total Carbohydrates 27.49g 9%
Dietary Fiber 7.82g 31%
Sugars 9.72g
Protein 3.01g 6%
Vitamin A 1046.30%
Vitamin C 25.55%
Calcium 22.88%
Iron 1.04%
* Percent Daily Values are based on a 2000 calorie diet.