Guacamole sombrero? Dreams do come true! 🤠🥑 Here’s how to make it: Ingredients The Nacho Hat (Chips): 🍰 375g of wheat flour (3 cups) 🌽 300g of corn flour, such as masa harina (2.5 cups) 🫒 120ml of vegetable or olive oil (1/2 cup) 🧂 1-2 tsp of salt 💧 250-300ml of warm water (1 cup plus 2 tbsp to 1 1/4 cups) The Guacamole (Scaled for 6 Avocados): 🥑 6 ripe avocados 🧅 1 whole red onion (finely diced) 🍅 2 roma tomatoes (seeded and diced) 🌿 1/2 cup of fresh cilantro (finely chopped) 🍋‍🟩 Juice of 3-4 fresh limes 🧄 2 garlic cloves (minced) 🧂 Salt and black pepper (to taste) Instructions The Nacho Hat: 1️⃣ Mix the wheat flour, corn flour, and salt together thoroughly inside a large bowl. 2️⃣ Pour in the oil and gradually stir in the warm water until you get a smooth, non-sticky dough that doesn't stick to your hands. 3️⃣ Form the dough into a ball, cover it tightly, and let it rest in the refrigerator for about 1.5 hours. 4️⃣ Roll the dough out as thinly as possible on a lightly floured surface. 5️⃣ To create the "nacho hat," shape the dough over an inverted, oven-safe bowl (or a mold fashioned out of aluminum foil) to form the crown and brim of a sombrero hat. 6️⃣ Bake the shaped dough structure at 150°C (300°F) for 1.5 to 2 hours until completely rigid, crisp, and golden-brown. The Guacamole: 1️⃣ Slice the 6 avocados, remove the pits, scoop the flesh into a large bowl, and mash it with a fork until it reaches your preferred chunky or smooth consistency. 2️⃣ Stir in the finely diced red onion, diced tomatoes, chopped cilantro, and minced garlic. 3️⃣ Pour in the fresh lime juice and season generously with salt and black pepper. 4️⃣ Mix everything together thoroughly, taste to see if it needs more lime or salt, and fill the brim of your baked nacho hat with the fresh guacamole to serve! #sombrero #guacamole #nachos #illumination #despicableme