Loaded Guacamole Tostadas

Finely chop Red Onion (1/2) .

Roughly chop leaves of Fresh Cilantro (2 Tbsp) and reserve the stems.

Deseed Jalapeño Pepper (1/4) .

Quarter the Tomato (1/2) . Remove the seeds and pulp and then finely dice.

Remove the pit of the Avocados (2) and using a spoon, scoop out the flesh.

Add avocados to a food processor with cilantro stems, Lime (1/2) , Salt (1/4 tsp) , Freshly Ground Black Pepper (1 dash) , and Ground Cumin (1 tsp) . Process on high.

Stream in the Olive Oil (as needed) . Continue until it becomes a smooth paste. Scrape down the sides as needed.

Cut Small Corn Tortillas (4) if desired using a cookie cutter.

Heat up a cast iron pan with Frying Oil (as needed) . Once hot, add the tortilla rounds and deep fry the tortillas for 15 seconds or until the oil stops bubbling. Sprinkle the hot tortillas with salt.

Finish with your favorite toppings, such as Jalapeño Peppers (to taste) , Baby Red Radish (to taste) , Red Onions (to taste) , Halloumi Cheese (to taste) , Chicken (to taste) , some quick pickles, or Sour Cream (to taste) .