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Holy Infused-Guacamole

Recipes

Holy Infused-Guacamole

We're about to Guac your world with this infused Guacamole recipe! It's the perfect addition for any occasion you dip into.

By Daniel Rivas

Yields: 2 Cups
Prep time: 10 min.
Dose: 10 mg. each / 40 mg. total
Recommended: Baldor THC Syringe (.5g)

INGREDIENTS

GUACAMOLE

  • Avacado, ripe 3 whole
  • Lime Juice, fresh squeezed2 Tbsp. + 1 tsp.
  • Shallot, minced – 1/4 Cup
  • Cilantro, fresh & minced1/4 Cup
  • Jalepeño, seeded & minced – 1 Tbsp
  • Garlic, minced1 Tbsp
  • Salt, kosher 1/2 tsp
  • Extra Virgin Olive Oil (EVOO) – 1 Tbsp
  • Baldor THC Syringe (.5g) – 40mg, or as needed

HOMEMADE TORTILLAS

  • Corn Tortillas, 1 pack
  • Lime Juice, 2-3 limes
  • Avocado Oil – 3 Cups
  • Salt, kosher – 1 Tbsp

INSTRUCTIONS

  1. Prep all of your ingredients ahead of cutting the avocado to avoid oxidizing and browning.
  2. For the infusion, let’s use EVOO.
    1. If using a syringe, add roughly 0.04 mL OR roughly 1 small rice grain-sized dot of concentrate (~40 mg. total). Stir it to make sure it dissolves and disperses fully in the EVOO. Alternatively, dissolve your full syringe into 5 fl.oz. of oil and use just over 2 tsp. (~35 mg. total), then reserve the remaining infused oil for another recipe.
    2. If using drops, add 1 mL of the concentrated tincture (1 full dropper = 40 mg. total). Stir it to make sure it mixes and disperses fully.
  3. In a large bowl, combine minced shallots, garlic, jalapeños, and salt.
  4. In the same bowl, begin adding avocados. Cut the avocados in half, remove the seed.
  5. Using a spoon, scoop out the flesh from the skin; dispose of the skins and seeds.
  6. Using a spatula, begin to mix everything together in the bowl.
  7. Once mixed, add the infused EVOO and mix it well again.
  8. Finally, add the lime juice and cilantro, and mix it well.
  9. Taste the guac. Add more salt if needed, or a touch more lime juice.
  10. You’re ready to munch.

*Pair with your favorite corn tortilla chips, or with your very own homemade chips.

Chips

  1. Start by stacking the tortillas and cut them into quarters.
  2. Cut three or four limes in half and squeeze out the juice. Keep the juice handy for when you’re done frying the chips.
  3. In a large, heavy-bottomed skillet – add enough oil until it’s ½ inch deep.
  4. Turn the heat to medium-high, and measure the temperature of the oil until it reaches 350° F. Now it’s ready to fry.
    1. Keep an eye on the oil temperature! If it begins to rise about 350°F, turn the heat to low or medium-low and allow for it to cool down after cooking a batch. You want to avoid burning the oil.
  5. Fry about 10 chips at a time, trying not to let them overlap in the oil.
  6. Fry each batch until they are lightly browned, then use a skimmer to scoop them out of the oil.
  7. Let the chips drain on paper towel-lined cookie sheets.
  8. Sprinkle the hot chips with some kosher or Maldon salt, and drizzle the fresh lime juice.
  9. Toss them gently in a metal bowl, and voilà!
  10. You can add more salt or lime juice as desired, but you’re set with fresh chips & guac that will easily rival Chipotle.
  11. Enjoy!