Supplies
- Corn tortillas
- Vegetable oil
- Salt
- Sour cream
- Cheddar cheese, grated
- Guacamole:
- 1/2 red onion
- 1-2 tablespoons coriander
- 2 avocados
- 1 tomato, seeded
- 1 lime
- Salt & pepper, to taste
- 1 green chilli
- Pico de Gallo:
- 2 1/2 tomatoes, seeded and finely chopped
- 1 small garlic clove, crushed
- 1 green chilli, finely chopped
- 1/2 red onion, diced
- 1 lime
- 1-2 tablespoons coriander
- Salt & pepper, to taste
Steps
- Lightly oil 2 baking trays. Place a corn tortilla on a cutting board and lightly oil the top of that tortilla before adding the next one on top. Repeat until you have oiled the top of each tortilla.
- Cut the stack of tortillas in half and half again to create quarters. Cut each quarter in half again until you have 8 triangles per each tortilla. Spread out the triangles over the two trays making sure none overlap.
- Season with salt and (optional) cayenne pepper.
- Bake in a preheated oven at 190°C for 6 minutes. If tortillas aren't slightly golden, flip and cook them for a further minute or so on the other side. They may feel soft when they come out the oven but they will crisp up after a couple minutes of cooling.
- I like to enjoy mine by melting cheese over the top and serving with pico de gallo, guacamole and sour cream.
- For the guacamole, add a tablespoon of red onion and coriander into a pestle and mortar and crush to release flavours. Add avocados 1 at a time and mash until desired consistency.
- Transfer to a bowl and mix together with remaining onion and coriander, tomato, chilli and season with salt & pepper.