Heat the oil in a medium skillet over medium heat. Add the chiles, garlic, and nuts and sauté until lightly toasted and fragrant, about 30 seconds to 1 minute. Turn off heat and stir in the amaranth seeds. Scrape into a bowl and let cool.
When cool, mix in vinegar, brown sugar, and salt.
Place the avocado, honey, salt, and lime juice in a molcajete or bowl and mash and mix.
Top with the toasted nut mixture and serve with the toasted tortilla pieces.
Ingredients
2 tbsp oil, olive
1 ea. Guajillo chilies , stemmed, seeded and cut into small squares with scissors
1 ea. Chile de arbol, remove stems but keep seeds, cut into small rings
1 ea. garlic, clove(s), chopped
1 tbsp walnuts, raw, unsalted, roughly chopped
1 tbsp pine nuts, raw, unsalted
1 tbsp pistachios, raw, unsalted, roughly chopped
1 tbsp Amaranth seeds
1 tsp vinegar, apple cider
1/2 tsp sugar, brown, dark
1/4 tsp salt, kosher or sea
2 ea. Avocados From Mexico™, halved, pitted, meat scooped out
1 1/2 tsp honey
1/4 tsp salt, kosher or sea
2 tbsp lime juice, fresh squeezed
8 ea. Corn Tortillas, white, cut into triangles and toasted
