Guac a la Veracruzana with Plantain Chips

Guacamole & Dips

Guac a la Veracruzana with Plantain Chips
Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 6-8
Calories 270
% Daily Value*
Total Fat 23g 30%
Saturated Fat 3g 16%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 360mg 15%
Total Carbohydrates 17g 6%
Dietary Fiber 8g 28%
Total Sugars 6g  
  Includes 0g Added Sugars 0%
Protein 3g 0%
Calcium 26mg 2%
Iron 0.98mg 6%
Potassium 500mg 30%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe by Pati Jinich

Ingredients

  • 3 T. olive oil
  • 2 ea. garlic cloves, finely chopped
  • 2/3 c. chopped white onion
  • 1/2 lb. ripe tomatoes, seeded, cored, diced (about 2 roma tomatoes)
  • 3 ea. Avocados From Mexico, halved, pitted, peeled, and diced
  • 1/4 c. pimiento stuffed manzanilla olives, sliced into thin rounds
  • 1/4 c. chopped and seeded pickled jalapeños, or more to taste
  • 1 T. juice from pickled jalapeño chiles
  • 1 T. roughly chopped capers
  • 1 T. freshly squeezed lime juice
  • 2 T. chopped fresh parsley
  • 2 ea. yellow plantains, peeled and diagonally cut into ¼” slices, not green nor too blackened or ripe
  • Vegetable oil for frying as needed
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
Text Me Ingredients

Instructions

  1. To prepare the guacamole: Set a medium-sized skillet over medium-high heat and add the olive 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 avocados, olives, pickled jalapeños, juice from the jalapeños, capers, and lime juice 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.

Reviews

Nutrition Facts
Guac a la Veracruzana with Plantain Chips
Amount Per Serving 6-8
Calories 270 Calories from Fat 0
% Daily Value*
Total Fat 23g 30%
Saturated Fat 3g 16%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 0mg 0%
Sodium 360mg 15%
Total Carbohydrates 17g 6%
Dietary Fiber 8g 28%
Total Sugars 6g  
  Includes 0g Added Sugars 0%
Protein 3g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 26mg 2%
Iron 0.98mg 6%
Potassium 500mg 30%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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