Guacamole with Tortillas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 5.94 g | (6 %) | ||
| Fat | 5.91 g | (5 %) | ||
| Carbohydrates | 32.7 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.95 g | (10 %) |
| Vitamin A | 43.89 mg | (5,486 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.92 mg | (8 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 2.12 mg | (18 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 38.33 μg | (13 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 2.45 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36.25 mg | (38 %) | ||
| Potassium | 403.62 mg | (10 %) | ||
| Calcium | 35.32 mg | (4 %) | ||
| Magnesium | 16.77 mg | (6 %) | ||
| Iron | 1.73 mg | (12 %) | ||
| Iodine | 0.68 μg | (0 %) | ||
| Zinc | 0.34 mg | (4 %) | ||
| Saturated fatty acids | 0.73 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- Tortillas
- 140 grams Pastry flour
- ½ tsp salt
- Guacamole
- 1 small shallot
- 1 Tomato
- 1 small green chili pepper
- 1 garlic clove
- 1 ripe Avocado
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- Tabasco sauce
Preparation steps
Mix the flour and salt. Add 70 ml (approximately 2 ounces) of water and knead for 5 minutes until a smooth dough forms. Cover and let rest for 2-3 hours.
Divide the dough into four portions. Roll each into a ball. Flatten each ball on a floured work surface to a thin circle about 15 cm (approximately 6 inches) in diameter.
Cook the tortillas in a heavy frying pan for 1 minute on each side. Place the tortillas on a preheated plate, and cover with a kitchen towel to keep warm.
Peel and finely chop the shallot. Blanch the tomato in boiling water. Remove from the water and peel. Cut in half, remove the seeds, and finely dice. Rinse the chili, remove the seeds, and thinly slice into rings. Mix all of the prepared ingredients. Peel the garlic, then pass through a press into the mixture.
Halve and peel the avocado. Remove the seed, then puree in a blender with the lemon juice. Add the tomato mixture to the avocado puree. Season to taste with salt, pepper, and tabasco.
Serve the guacamole with the fresh tortillas.
