Healthy Mexican recipe for 4 people, takes only 30 mins; recipe has tortilla, vegetable oil, avocado, lime, red onion, coriander, green chilli, chipotle paste, plum tomato, jalapeno chilli, garlic clove, red onion, coriander, lime and chipotle paste.
Homemade tortilla chips with guacamole & charred tomato salsa
Course: Healthy Mexican
Servings
4
servings
Prep time
25 mins
Ingredients
- Coriander: small handful coriander, chopped
- Vegetable Oil: 3 tbsp vegetable oil
- Garlic Clove: 8 garlic cloves, unpeeled
- Red Onion: 1/2 small red onion, finely diced
- Tortilla: 12 corn tortillas
- Lime: juice 2 limes
- Avocado: 3 large ripe avocados
- Chipotle Paste: 2 tsp chipotle paste or 1/2 tsp Chipotle Tabasco
- Plum Tomato: 6 plum tomatoes, halved
- Green Chilli: 2 green chillies, deseeded and finely chopped
- Jalapeno Chilli: 2 green or jalapeno chillies
Directions
- To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
- To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until pureed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
- For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.
