These are really good. They are my favourite new recipe. I seem to be making them on average once a week. They are so yummy and really easy - especially if you are having people over and want something that serves a lot of people and can largely be done before anyone arrives.
So, of course this is coming out of Jamie's America. My absolutely favourite new cookbook. This recipe serves four. So, here we go...
For the tomato sauce:
2 cloves of garlic, peeled and finely diced
1x400g tin of chopped tomatoes
sea salt and freshly ground black pepper
For the tortillas:
3 ripe avocados
8 corn tortillas
1 fresh red chili, deseeded and finely sliced
small bunch of fresh coriander, stalks finely chopped
100g freshly grated Manchego or Cheddar cheese
150ml soured cream, plus extra to serve
a bottle of chili sauce
Preheat the oven to 200C/400F. Get a saucepan on a medium heat and add a couple lugs of olive oil. Add the garlic and gently fry for a couple of minutes until lightly golden. Add your tinned tomatoes, squeeze in the juice of your lime and bring to the boil, then turn the heat down, season to taste with salt and pepper and simmer for 10 minutes, until the sauce has slightly thickened.
While that is ticking away, halve, peel and stone your avocados, then chop the flesh and mash it with the juice of 1 lime and a pinch of salt and pepper. Take a baking tray and pour in some of your tomato sauce so that it coats the bottom. Divide the avocado mixture between your tortillas, and top with a sprinkling of chili, coriander and cheese. Roll them up, and arrange them snugly in your dish on top of the tomato sauce. Pour any leftover sauce on top, then spoon over your soured cream and any leftover cheese and chili.
Bake in the oven for 15 minutes, until golden and crisp on top. Serve with fresh green salad, and have a bit more soured cream and some wedges of lime on the table, with a bottle of extra chili sauce if your fancy a bit more heat.
So, this sounds great - and it really is. I made them like this the first time. But, we kind of like our meat... so I decided to add chicken to it the next time I made it. So, I just cooked up the chicken and flavoured it up with some spices to make it nice and tasty (use whichever you fancy) and just added them into the tortillas. Next time I am going to use leftover meat from a roast chicken because that tends to be really tender and lovely... so I recommend that. But you can do it either way - with our without meat.
Difficulty Level: 2/10