Tortilla chips with gribenes and guacamole
This is delicious served as an appetiser. All the guacamole ingredients (except the avocado) are optional.
INGREDIENTS For the gribenes
the skin from one whole chicken ½ onion, chopped
For the guacamole
1 avocado ½ onion, finely diced 1 tomato, finely diced 1 Serrano chilli pepper, finely diced 15g fresh coriander leaves, chopped Salt to taste Tortilla chips to serve
Cut the chicken skin into small pieces (just over ½ cm) with kitchen shears, and place them in a shallow non-stick frying pan.
Over a medium flame, stir the pieces in the pan until they are are evenly cooked to a crispy golden brown — about 20 minutes.
Remove from the pan, but leave about a tablespoon of the chicken fat/schmaltz in the pan. Drain the rest —reserving for future use if required.
Add the chopped onion to the pan, and cook it until it is also crispy and golden, then combine it with the chicken skin.
Mash the avocado and mix in all of the other ingredients.
Spread a generous amount of guacamole (about a tablespoon) over the surface of each tortilla chip,
Top with gribenes and coriander.