Tortilla Sombrero Chip with Guacamole

Ingredients

• 10 oz Masa harina (Fine corn flour for tortillas)
• 10 oz All‑purpose flour (Provides gluten structure)
• 2 tbsp Kosher salt (Seasoning for dough)
• 5 oz Lard (Cubed; gives authentic tortilla flavor and crispness)
• 10 oz Boiling water (Add gradually; adjust to dough consistency)
• 4 large Large Hass avocados (Ripe, creamy flesh)
• 6 tbsp Lime juice (Freshly squeezed from about 3 limes)
• 1 small Red onion (Finely chopped)
• 1 small Jalapeño pepper (Seeded and finely chopped)
• 3 large Garlic cloves (Finely minced)
• 0.5 tsp Ground cumin (Adds earthy warmth)
• 0.25 cup Fresh cilantro (Chopped)
• 1 pinch Kosher salt (for finishing) (Season chip while warm)
• to taste Freshly ground black pepper
• 4 cups Vegetable oil (for frying) (High smoke‑point oil such as canola or peanut)
• as needed Non‑stick cooking spray (For bowl and cake pan)

Instructions

1. Combine dry ingredients and lard

   In the bowl of a stand mixer, whisk together 10 oz masa harina, 10 oz all‑purpose flour, and 2 tbsp kosher salt until uniform. Add the cubed 5 oz lard and mix on low speed with the paddle attachment for about 3 minutes, until the mixture resembles wet sand.

   Time: PT5M

2. Add boiling water and form dough

   Slowly drizzle in boiling water (about 10 oz), a little at a time, letting the mixer incorporate each addition before adding more. Stop when the dough holds together like a slightly crumbly Play‑Doh—soft but not sticky.

   Time: PT5M

3. Knead by hand

   Turn the dough onto a lightly floured surface and knead by hand for about 2 minutes until it forms a smooth, cohesive ball.

   Time: PT2M

4. Chill the dough

   Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to relax the gluten.

   Time: PT1H

5. Divide and laminate

   Divide the chilled dough into three equal pieces. On a lightly floured board, roll each piece into a long rectangle, fold it into thirds, rotate 90°, and repeat 3–4 times. This lamination creates layers that will give the chip strength.

   Time: PT15M

6. Prepare the molding pan

   Spray the inside of a 10‑inch cake pan and the small bowl that will serve as the mold with non‑stick cooking spray.

   Time: PT2M

7. Shape the dome (central piece)

   Take one laminated piece, roll it as thinly as possible into a near‑perfect circle, then drape it over the sprayed bowl, trimming excess and pressing to conform to the bowl’s shape.

   Time: PT7M

8. Shape the base (guacamole moat)

   Roll another piece thin, cut a central circle, and press the remaining ring into the bottom of the cake pan, joining it to the dome’s base. Trim edges and smooth any tears.

   Time: PT5M

9. Create and attach the rim

   From the third piece, cut two strips each about 15.7 in long and 1.5 in high. Lay them around the outer wall of the cake pan, pressing firmly so they fuse with the base and each other. Patch any gaps.

   Time: PT8M

10. Dry the assembled chip

    Place the assembled sombrero in a convection oven set to 300°F and bake for 1 hour 15 minutes, or until the chip has shrunk slightly and turned a light golden color.

    Time: PT1H15M

    Temperature: 300°F

11. Cool before frying

    Remove the chip from the oven, let it sit in the pan for 5 minutes, then carefully lift it out and transfer to a wire rack. Cool completely for about 1 hour; this ensures the chip is dry enough for frying.

    Time: PT1H5M

12. Heat oil and fry the chip

    In a large deep pot, heat 4 cups vegetable oil to 375°F. Gently lower the cooled chip into the oil using a slotted spoon; fry for 3–5 minutes until crisp and deep‑golden. Remove and drain on paper towels.

    Time: PT10M

    Temperature: 375°F

13. Season the fried chip

    While the chip is still warm, sprinkle a pinch of kosher salt over the surface so it adheres.

    Time: PT5M

14. Prepare guacamole

    Halve the 4 avocados, remove pits, and score the flesh in a cross‑hatch pattern. Scoop the flesh into a bowl, add juice of 3 limes, 1 small finely chopped red onion, 1 seeded jalapeño, 3 minced garlic cloves, 0.5 tsp ground cumin, chopped cilantro, a pinch of kosher salt, and freshly ground black pepper. Mash with a fork to a chunky consistency.

    Time: PT15M

15. Fill the brim with guacamole

    Spoon the guacamole evenly into the rim’s “moat,” spreading it so the weight is balanced and the hat stays upright.

    Time: PT5M

Nutrition Facts

Calories

1800

Protein

15 g

Carbohydrates

120 g

Fat

130 g

Fiber

15 g