ELOTES
Guacamole
Make the perfect soccer watching party pass with everyone’s favorite street food to the bowl with roasted corn, poblano peppers, and cotija cheese piled on top of a smooth base of guacamole and hot chips.
INGREDIENTS
For the Elotes Guacamoles:
2 c. Takis® Fuego Rolled chips, prepared
1 1/2 Traditional Guacamole
1 Tbsp. Corn, thawed, fire roasted, (warm)
1 tsp. Green chilies, roasted, prepared, chopped
2 Tbsp Crema sauce, prepared
1 tsp. Cotija cheese, crumbled
1/2 tsp. Cilantro, fresh, chopped rough
1/4 tsp. Tajin seasoning, prepared
For the Traditional Guacamole:
4 ea. Avocados From Mexico, whole, fresh
2 Tbsp. Lime juice
1/2 tsp. Kosher salt
2 Tbsp. White onion, chopped fine
1 1/2 Tbsp. Jalapeño pepper, no seeds, chopped fine
2 Tbsp.
INSTRUCTIONS
For the Traditional Guacamole:
Remove stem from avocado.
Cut avocado in half from top to bottom.
Twist one half of the avocado to pull two halves apart.
Remove pit from avocado.
Scoop out the pulp from the avocado and place into a large bowl.
In a large bowl, gently mash the avocados with lime juice and salt.
Gently fold in onions, jalapeño peppers, and cilantro.
Transfer guacamole to a clean serving dish.
Garnish guacamole with cilantro or favorite topping.
Serve as needed.
For the Elotes Guacamole:
Place Fuego Takis® into a serving bowl.
With a squirt bottle, drizzle crema over the top.
Place a scoop of guacamole into the center of the bowl.
Top with roasted corn and poblano peppers over entire bowl.
Garnish with cotija cheese, cilantro, and Tajin seasoning.
Serve as needed.
Buy Avocados
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RECIPES
