Homemade tortilla chips with guacamole & charred tomato salsa

Name: Homemade tortilla chips with guacamole & charred tomato salsa
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 12 corn tortillas; 3 Tbsps vegetable oil; 3 larges ripe avocados; 2 juice limes; 1 smalls red onion, finely diced; 1 small handful coriander, chopped; 2 green chillies, deseeded and finely chopped; 2 teaspoons chipotle paste or ½ tsp Chipotle Tabasco; 6 plum tomatoes, halved; 2 green or jalapeno chillies; 8 garlic cloves, unpeeled; 1 red onion, finely diced; 2 Tbsps coriander, roughly chopped; 1 juice lime; 1 Tbsp chipotle paste or Chipotle Tabasco

You can never have too many side dish recipes, so give Homemade tortilla chips with guacamole & charred tomato salsan a try. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4. One portion of this dish contains roughly 9g of protein, 35g of fat, and a total of 552 calories. If you have chipotle tabasco, plum tomatoes, chipotle paste or, and a few other ingredients on hand, you can make it. It is a budget friendly recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

To make the tortillas, heat oven to 200C/180C fan/gas

Ingredients you will need

Tortilla

Equipment you will use

Oven

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.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Kitchen Scissors

Remove, sprinkle with salt and set aside.

Ingredients you will need

Salt

To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl.

Ingredients you will need

Guacamole

Avocado

Equipment you will use

Bowl

Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until pured but still chunky.

Ingredients you will need

Lime Juice

Potato

Salt

Equipment you will use

Potato Masher

Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.

Ingredients you will need

Chipotle Paste

Coriander

Chili Pepper

Onion

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.

Ingredients you will need

Chili Pepper

Tomato

Garlic

Salsa

Equipment you will use

Food Processor

Baking Pan

Grill

Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem.

Ingredients you will need

Chili Pepper

Equipment you will use

Ziploc Bags

Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.

Ingredients you will need

Chipotle Paste

Lime Juice

Coriander

Tomato

Onion

Equipment you will use

Food Processor

Equipment

Ingredients

Servings:

corn tortillas 3Tbsps

vegetable oil 3larges

ripe avocados 2

juice limes 1smalls

red onion, finely diced 1small handful

coriander, chopped 2

green chillies, deseeded and finely chopped 2teaspoons

chipotle paste or ½ tsp Chipotle Tabasco 6

plum tomatoes, halved 2

green or jalapeno chillies 8

garlic cloves, unpeeled 1

red onion, finely diced 2Tbsps

coriander, roughly chopped 1

juice lime 1Tbsp

chipotle paste or Chipotle Tabasco

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.