Guacamole and nachos

Method

Introductory photographs from the original

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1. 1.1Step 1 of 9

   I halve avocado, remove stone and scoop flesh onto a plate.

   

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2. 2.2Step 2 of 9

   I squeeze lime over it to prevent browning.

   

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3. 3.3Step 3 of 9

   I finely chop onion and chilli.

   

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4. 4.4Step 4 of 9

   I mash avocado with a fork, add onion, chilli, chopped parsley, salt, pepper and oil.

   

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5. 5.5Step 5 of 9

   I mix and add finely diced tomato.

   

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6. 6.6Step 6 of 9

   Sauce ready: I cover, refrigerate and make nachos.

   

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7. 7.7Step 7 of 9

   I mix maize and type 00 flour, gradually add warm water and work briefly, then salt. The dough should be fairly firm but not compact.

   

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8. 8.8Step 8 of 9

   I oil baking paper on a tray and spread dough evenly into a rectangle about 2 mm thick using oiled hands. I cut squares then triangles with a smooth wheel, add sunflower oil and salt, heat to 200°C and bake about 20 minutes.

   

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9. 9.9Step 9 of 9

   Halfway, as they crisp, I turn and separate pieces, then return to the oven. Watch until crisp but not burnt.

   

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