Fresh Guacamole with Corn Tortilla Chips

Preheat the oven to 200°C (180°C fan / 400°F / Gas 6). Stack the corn tortillas and cut them into triangles — cut each tortilla into 6 or 8 wedges, like cutting a pizza. Spread the triangles in a single layer across two large baking trays, making sure they do not overlap — overlapping chips steam rather than crisp. Brush or drizzle the oil lightly over both sides of each triangle, then season with the fine sea salt and the ground cumin if using. Bake for 12–15 minutes, turning the chips once halfway through, until they are golden, crisp, and beginning to colour at the edges. Watch them carefully in the final few minutes — they go from golden to burnt quickly. Remove from the oven and leave to cool on the trays for 5 minutes; they will continue to crisp up as they cool. The chips can be made up to 2 hours ahead and kept in a single layer at room temperature — do not cover them or they will soften.

While the chips are baking, prepare all the aromatics so they are ready to fold into the avocado the moment it is mashed — guacamole oxidises quickly and the sooner it is seasoned and served, the better. Finely dice the white onion — aim for pieces no larger than 3–4mm; large chunks of raw onion are harsh and unpleasant. Finely dice the jalapeño, removing the seeds and white membrane first for a milder heat or leaving some seeds in if you want more fire. Roughly chop the coriander leaves and tender stems together. If using the optional tomato, cut it in half, scoop out the seeds and watery core with a teaspoon, and finely dice the flesh. If using garlic, mince it as finely as possible or grate it on a microplane — a coarse piece of raw garlic in guacamole is overpowering. Squeeze the limes and have the juice ready.

Halve each avocado by running a knife around the stone lengthways, then twist the two halves apart. Remove the stone — the safest way is to scoop it out with a spoon rather than striking it with a knife. Scoop the avocado flesh out of the skin with a large spoon directly into a bowl or, ideally, a molcajete (a traditional Mexican stone mortar and pestle). The molcajete is not just for show — the rough stone surface breaks down the avocado into a textured, chunky mash that is far better than the smooth, uniform paste a fork produces on a flat surface. If using a bowl, use a fork or a potato masher. Mash the avocado to your preferred texture — proper guacamole should be chunky and rough, not smooth; you want visible pieces of avocado throughout, not a uniform paste. Add the lime juice immediately and stir it through — this seasons the avocado and slows oxidation.

Add the diced white onion, jalapeño, coriander, and garlic (if using) to the mashed avocado. If using the optional diced tomato, add it now. Fold everything together gently with a spoon — do not stir vigorously or the guacamole will become smooth and paste-like; fold just enough to distribute the aromatics evenly through the avocado. Season generously with flaky sea salt — taste as you go; guacamole needs more salt than you expect. Taste again and adjust: more lime juice if it needs brightness, more jalapeño if it needs heat, more salt if it tastes flat. Serve immediately — guacamole is at its absolute best the moment it is made, while the avocado is still bright green and the aromatics are fresh and sharp. Transfer to a serving bowl or bring the molcajete straight to the table. Arrange the baked corn tortilla chips alongside. If you need to hold the guacamole for up to 30 minutes before serving, press a piece of cling film directly onto the surface of the guacamole — direct contact with the film prevents air reaching the surface and slows browning.