If there's one think I love in this world, its Mexican food. Any day during the week its pretty certain I'm craving some variation of a salsa and Tabasco smothered main to hold over my cravings until I can head back to my holy grail of Mexican Restaurants. For the days when eating out isn't an option, I love to whip up my own Mexican dishes which people seem to like so I thought I'd share them with you lovely lot.
These are the quickest dishes to whip up, just pretend they took you a lil longer to your guests. Simple ingredients, simple dishes but lots of flavour.
I've posted this recipe before, but hey whats a refresher of a recipe gonna hurt. This is one of those recipes that is a total of 5 minutes flat (if even) but insanely full of flavour, yet it can be a little tricky to mess up as I've learned far to many times. You need to keep testing it to ensure the right amount of Lime, Salt and Coriander are in it without taking over. They are the triple threat in this recipe but not in a good way at all!!!
Half a lime (a full one if it takes like it needs a little acid)
Small handful of Coriander (Too much can really ruin it)
1 clove of Garlic
If you fancy a bit of a Kick- add in a red chilli (like we did post food processing) and it will add the perfect amount of heat.
Add all of the ingredients to a food processor and blitz. Add salt if needed and bam you have a fab dip ready to go.
This recipe takes a little bit longer than the guac but it is beyond worth it. The chopping is really the only time consuming bit, even tho I do end up throwing it in a food processor the chopping is essential.
Handful of Baby tomatoes
2 Chills (1 for a little less spice)
1 Red onion
Juice of 1 Lime
Handful of Coriander
1 Clove of Garlic
Cut up the tomatoes, red onion, chili and add to a food processor, with that tear up a handful of coriander, and add a smushed garlic clove (I'm really in with the technical kitchen lingo)
Add a little bit of olive oil, a pinch of salt and blast, when done squeeze in the lime juice and mix with a spoon, ready for serving.
Home Made Tortilla Chips.
In Mexican restaurants I live on tortilla chips however I hate buying the giant bags or Doritos because I will mill through them so fast. This way I portion control myself and yet still enjoy them just as much.
Its the easiest dish yet, get a large non stick pan, glaze with a tiny bit of olive oil and plop a tortilla on it. It will take maybe 3 minutes each side, or until you smell burning, and it will be perfect.
Let them cool off before cutting them but coat with salt and paprika while they cool to absorb the flavours.
Quick and Easy!!
Add some sour cream to the plate and you have the perfect Mexican Chips and Dip straight from your kitchen!!!