This tortilla chip sombrero loaded with guac is ideal to get your Cinco de Mayo party started. You will definitely have lots of fun eating chips and guac with this one!
Cover a 15-inch round cake tin with aluminum foil. Place a 5-inch ovenproof bowl down the center of the cake tin and cover with aluminum foil. Set aside.
In a bowl, mix the water, salt, PAN® Pre-cooked White Cornmeal, oregano, thyme, and wheat flour until incorporated. Then begin to knead the dough with the palms of your hands until the dough is homogeneous. Separate 2 balls of dough and set aside.
Add green food coloring to a bowl using only a drop or two at a time, and knead thoroughly to combine, until desired color is achieved. Repeat the process with the red food coloring and the remaining ball of dough. Set aside.
Lightly dust a work surface with flour. Roll the colorless dough to a ½ inch thickness. Cover the sombrero mold with the dough. Trim and crimp the edges.
Roll the red dough to a 1-inch-thick strip and lightly brush with water. Stick the red strip on the sombrero to create a red hat band.
Roll the green dough to a 1-inch-thick strip and lightly brush with water. Stick the green strip over the red hat band.
Roll the remaining red dough to a 1-inch-thick thickness. Cut out several small triangles; do as many as you like. Lightly brush the triangles with water and stick them on the sombrero. Set with cooking spray.
Roll the remaining green dough to a 1-inch-thick thickness. Cut out several small triangles; do as many as you like. Lightly brush the triangles with water and stick them on the sombrero. Set with cooking spray.
Bake for 1 hour at 338 F. Carefully remove the tortilla chip sombrero from the mold and bake for 20 more minutes. Let cool inside the turned-off oven.
Fill up the brim of the tortilla chip sombrero with guacamole. Garnish with pico de gallo and cilantro. ¡Buen provecho!
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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