We LOVE Mexican food (as you've probably noticed), and especially love those kings of mid-week feasting, burritos and fajitas. But an often over-looked staple to Mexican dishes is the humble dip. So here, we're showing you how to make two! Guacamole and Pico de Gallo are classics which truly deliver on the minimum effort: maximum taste ratio, and no Mexican feast would be complete without them. We've also included a super simple recipe for making your own homemade baked tortilla chips (bit healthier than the fried shop-bought versions), so everyone can share in the dip 'n chip fun. Guac are you waiting for? (Although if you are, in fact, waiting a long time to eat the guac, keep the bowl closely covered and in the fridge until ready to serve to stop it turning brown).
<item-todo-done>1 tbsp vegetable oil - for brushing <item-todo-done><item-todo-done> big pinch sea salt<item-todo-done><item-todo-done> big pinch paprika<item-todo-done><item-todo-done>6 corn tortillas<item-todo-done><item-todo-done> Salt & pepper<item-todo-done><item-todo-done>1 red chilli<item-todo-done>
<item-todo-done>10g coriander leaves<item-todo-done><item-todo-done>8 cherry tomatoes<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>2 large avocados<item-todo-done><item-todo-done>1 banana shallot<item-todo-done>
<item-todo-done>30g coriander leaves<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>6 tomatoes<item-todo-done><item-todo-done>1 jalapeño chilli<item-todo-done><item-todo-done>1 banana shallot large<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Preheat oven to 180˚C | Pastry brush (can use the back of a spoon if needed) | Sieve