|
6 corn tortillas
Chili Butter :
90 g butter
2 tsp finely grated lemon rind
2 tsp chili sauce
1 tsp ground cumin
Guacamole :
1 avocado,
halved, stoned and peeled
1 tomato,
peel and finely chopped
2 tbsp
lemon juice
1 tbsp
finely chopped fresh
coriander
or parsley |
Method :
- To make chili butter, place
butter, lemon rind, chili sauce and cumin in a bowl and mix to
combine.
- To make Guacamole, place avocado
in a bowl and mash with a fork.
- Stir in tomato, lemon juice and
coriander or parsley.
- Place tortillas in a single layer
on a baking tray and heat in oven for 3-5 minutes or until warm.
- To serve, place Chili Butter,
Guacamole and tortillas on a platter so that each person can spread
a tortilla with Chili Butter, top with Guacamole, then roll up and
eat.
Serves 6
Note :
Guacamole is also delicious served as a
dip with a selection of raw and lightly cooked vegetables. Raw
vegetables could include carrot and celery sticks, tiny radishes, red,
green and yellow pepper strips; lightly cooked vegetables might include
cauliflower and broccoli florets, asparagus spears and snow peas
(mangetout).
Oven Temperature :
180oC, 350oF, Gas 4
#ads
Get your herbs and spices' ingredients here
|