Serves 5 to 6
• 3 medium-sized ripe avocados
• juice of 1 large lemon
• salt to taste
• ½ clove garlic, pressed or minced
• ¼ cup minced onions
• 12 corn tortillas
• vegetable oil for frying
• 1 cup sour cream
• 1 onion, chopped
• 6 to 8 oz. farmer cheese, crumbled
• garnish
• Fresh Tomato Hot Sauce
1. Peel and mash the avocados, then stir in the lemon juice, a little salt, the garlic, and minced onions. Taste, and add more salt if you like.
2. Take one of the tortillas and heat it for a moment on each side, either in a lightly greased pan or directly over a gas flame. The instant it is warm enough to roll without cracking, spread a heaping tablespoon of the avocado filling in a slightly off-center line across the tortilla and roll it up around the filling. Continue until all the filling is used up.
3. Fry the rolled up tortillas in about ⅓ inch of hot vegetable oil, on both sides, until they are just crisp. Drain them quickly on paper towels and arrange them on plates.
4. Put a dollop of sour cream on each one, sprinkle with the chopped onions and crumbled cheese, and serve warm with Fresh Tomato Hot Sauce on the side.
