Macha Honey Guacamole
Macha Honey Guacamole
Directions
- 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