2 ripe avocados
2 tablespoons freshly squeezed lemon juice
4 scallions (green onions), finely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground chipotle pepper
8 flour tortillas
with tortilla chips
Preheat the oven to 350 degrees F.
Halve the avocados lengthwise, remove the pits, and scoop the flesh out of the skin.
Add all the ingredients, except the tortillas, to a bowl. Blend with a fork until the mixture is just slightly lumpy.
To make flame-like tortilla chips for garnish, cut flour tortillas into wavy triangles shapes, then bake on a cookie sheet until crisp, about 5 minutes.
1/2 cup freshly squeezed lime juice
1 tablespoon sugar
1/4 cup Grand Marnier
1/4 cup Triple Sec
1 cup Gold tequila
To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat.
Combine the lime juice, sugar, Grand Marnier, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, and strain into the salt rimmed glasses filled with ice