4 servings (3 tacos per person)
4 Ripe avocados, peeled, seeded and minced
juice of 2 lemons
1 teaspoon salt
1 teaspoon ground cumin
½ cup chopped red onion
5 tablespoons chopped fresh cilantro
2 ripe tomatoes, chopped
2 teaspoons garlic
1 teaspoon cayenne pepper
Chopped jalapenos seeded (optional)
2 cups corn flour
1 cup water
Pinch of salt (optional)
For the guacamole:
In a medium bowl, mash together the avocado, lemon juice, salt and cumin.
Mix the garlic, onion, cilantro and tomatoes. Stir the cayenne pepper.
Refrigerate at least 1 hour.
For the tortillas:
Combine flour and water in large bowl.
Mix and form balls the size of a golf ball.
Roll out the dough to a circle 6 inches in diameter
Heat a non stick frying pan at medium-high temperature.
Cook each tortilla for 10 seconds on the first side, and for 30-60 seconds on the opposite side.
Then back to cook the first side until it rises and cook for another 10 seconds.
Serve the guacamole on warmed tortillas.
Let diners add more onion, cilantro, lime juice and jalapeno to taste.