Ever since I was a child, I never liked eating avocados. In Brazil, avocados are traditionally eaten sweet, either as dessert with lemon and sugar or as a smoothie. However, I have always liked the color and the texture of avocados, and felt really sorry that, no matter how hard I tried, I didn't like the taste.

Not very long ago I was introduced to Guacamole, a Mexican avocado based dip. This was when I was pleasantly surprised to find out that I LOVE avocados.... savory! This is so easy to make and so delicious. And, if you are not pressed with time and want to try your hand at some homemade tortillas, they are worth every minute of extra work.


1 large ripe avocado (it's best if not VERY ripe)
2 tomatoes seeded and finely chopped
1 onion finely chopped
1 small green bell pepper finely chopped
1/4 cup lime juice (about 2 limes)
1 tsp salt
Chili pepper to taste

Cut the avocado in half and remove the stone. Scoop out the pulp and mash it in a large bowl. Alternatively, you can use a food processor, but taking care not to make a puree. It is ideally a little chunky. Add all other ingredients and mix well. Refrigerate until it is ready to be served.


1 cup yellow corn meal (I used instant polenta)
1 cup all purpose flour
1/2 tsp salt
2 tbsp butter, softened
1/2 cup water (approx)

In a bowl, combine corn meal, all purpose flour and salt. Add butter and work with a fork to incorporate butter into dry ingredients until crumbly. Add water, little by little (you may not need all of the water, or you might need to add a little bit). After you have incorporated about half of the water, stop using the fork and use your fingers, until a ball of dough forms. It shouldn't be dry, nor sticky. Divide the dough into small balls the size of a walnut. Cover with plastic wrap. 

Roll each ball into a very thin circle

If you get the correct amount of water into the dough, It will roll easily without sticking to the counter. I rolled it over a plastic cutting board. It worked really well.

Preheat a skillet and cook the circles on low heat until it starts browning, on both sides. Turn it over a cutting board and cut it immediately with a pizza slicer. If you don't cut it immediately, it will get crisp and will break easily.

If not using right away, let it cool and store in an airtight container. I have never figured out for how long, they never last more than a couple of days :o)


  1. Crispy tortilla and guacamole sounds delicious.

  2. This is so funny because we grow up eating avocados only in savory dishes and the first time I saw someone use avocado in a sweet recipe I was floored! Your guacamole looks delicious but those tortillas are fabulous!

  3. Oi Share!
    Eu sou o contrário de vc.Sempre amei abacate mas esse prato salgado... sempre olho e não animo a fazer, penso que deve ser ruim,mas vc q. Não gosta...,quem sabe aprendo a comer agora influenciada por vc.
    Boa noite ótimo fim de semana.

  4. Those tortillas are perfect. I could only dream of getting one that flat and perfect. WOW!

  5. I love homemade tortillas! Yours look fantastic! They're so crisp and thin, perfect for optimum guacamole dipping.

    And how cool that avocados are eaten sweet in Brazil! I never knew that!

  6. Yum this looks good, I'm not too fond of avocados too because we've eaten it here in the Philippines much like in Brazil, as dessert. But your gucamole looks delicious, will definitely try this!

  7. I like avocados in both dessert and savory. Ever posted avocado ice cream in one of my earlier posts, the one menu that I always like...

    Pretty amazed of how thin the tortilla roll is, such an appetizing dish :-)

  8. My Mexican friends taught me how to make homemade tortillas and I'm amazed of the results.

    I'm glad that I dropped by your blog ;)

  9. Those look amazing. I'll have to see if I can adapt them to be gluten free for my kids.


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