A taste of Mexico!

These two dips could easily be my favourite nibble, perfect with a tequila sunrise, margaritas and friends!  It’s a simple recipe, courtesy of Thomasina Miers and her book Mexican Food Made Simple.

Enough for 4-5 people

8 very ripe plum tomatoes, deseeded and cut into quarters
a small handful of coriander, roughly chopped
1 small red onion, finely diced
2 jalepeno chillies, finely chopped (use green chillies if you can’t find these)
1 tablespoon of extra virgin olive oil
1-2 limes, freshly squeezed
1 teaspoon soft brown sugar or demerara sugar
1 tablespoon sea salt
black pepper

Dice the flesh of the tomatoes and mix with onion, coriander, chillies, olive oil, sugar, salt pepper and half of the lime juice.  Check the flavour and add more lime juice, sugar, salt or pepper if you think the salsa needs it.  Leave to marinate for at least 20 minutes before you are ready to eat.

The secret to a good one is to use ripe avocados and masses of fresh coriander and lime. Then just season well and eat knowing that it not only tastes outrageous but is incredibly good for you.

Enough for 4

½ red onion, very finely chopped
1–2 serrano or other fresh green chillies, finely chopped
1–2 teaspoons sea salt
3 ripe Hass avocados
juice of 1–2 limes
a small handful of coriander leaves, chopped
black pepper

Put a quarter of the onion and half the chilli and salt in a pestle and mortar, and mash to a rough paste.  Cut open the avocados, remove the stones and scoop out the flesh into the mortar (or into a large bowl if your mortar is small).  Roughly mash the flesh with a fork, adding half the lime juice as you go. When you have a rough guacamole, stir in the rest of the lime juice, red onion and chilli and the coriander.  Season with plenty of black pepper and more salt if you think it needs it. If it doesn’t taste delicious by this stage, think whether it might need more lime juice or coriander.  Serve the guacamole with freshly made tortilla chips or pork scratchings.

{ Totopos(tortilla chips) }

at least 1 litre vegetable oil

stale, corn tortilla wraps (leave them out overnight to go hard)

sea salt

Heat the vegetable oil in a large casserole or saucepan until it is simmering hot.  Meanwhile, cut the tortillas into sixths, quarters or halves and test one in the hot oil.  If the oil bubbles up vigorously, then it is up to temperature.  If the oil doesn’t move very much, wait for the temperature to rise further.  Fry the the tortillas in batches until crisp and golden.  this should only take a minute or so per batch.  Sprinkle the chips with salt when still warm.

I like to add some grated mature cheddar to the tortillas, then melt it gently under the grill.  Serve it with the tomato salsa, guacamole and a tub of sour cream.

The Guacamole and Salsa can also be enjoyed with the tasty Chilli.  If you still have any leftover, I like to finish it off for breakfast.  Serve your tortilla crisps with some scrambled egg and a couple of rashers of crispy bacon, not forgetting to add some tomato salsa to the mix.  Trust me, it is the perfect weekend breakfast.


4 thoughts on “A taste of Mexico!

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