Red guacamole

At Tacos Padre, the red guacamole is topped with ‘salsa macha’. If you don’t fancy making it yourself, it’s available to buy online at tacospadre.com. Or, top the guacamole with the toasted seeds, some chilli flakes, the coconut and a drizzle of rapeseed oil instead.

40 MINUTES | SERVES 4!6 | EASY | GF

GUACAMOLE

avocados 5 ripe, stoned, peeled and cut into cubes

onion 1, finely chopped

jalapeño 1, finely chopped

coriander a small bunch, finely chopped

limes 2, juiced

HERB SALAD

dill a small bunch, chopped

fennel fronds a handful (optional)

tarragon a small bunch, chopped

chives a small bunch, finely chopped

shiso leaves a small bunch, chopped (optional)

coriander a handful of leaves

jalapeño 1, finely chopped

lime 1, juiced

SALSA MACHA !OPTIONAL"

rapeseed oil 600ml

dried arbol chillies 30g, stems and seeds removed, split

dried morita chillies 30g, stems and seeds removed, split

onion 100g, finely chopped

garlic 80g, sliced

desiccated coconut 80g

black sesame seeds 30g

white sesame seeds 30g

pumpkin seeds 80g

To make the guacamole, tip all the ingredients into a bowl with some seasoning. Mix well but not too much – you don’t want the avocado to break down. For the herb salad, combine the dill, fennel fronds (if using), tarragon, chives, shiso leaves (if using) and coriander in a bowl. Set aside until ready to serve.

For the salsa macha, heat the oil in a large pan to 180C, or until a cube of bread browns in 30 seconds. Add the chillies and fry for a few minutes until toasted, then remove to a bowl (they should be crisp, not burned). Fry the onion in the pan until caramelised, then remove to a bowl. Repeat with the garlic and another bowl. Remove the oil from the heat and leave to cool to room temperature. Tip the coconut and seeds into a dry frying pan and toast over a medium heat, tossing until lightly browned.

Put three-quarters of the fried chillies into a food processor or blender and pulse until they’re the size of chilli flakes. Return to the bowl. Repeat with the garlic so it is finely chopped.

Tip the remaining chillies into the food processor with some of the cooled infused oil and whizz to a paste. Combine this with the chopped chillies, garlic, onion, toasted coconut and seeds, and 1 tsp of salt. Add just enough of the remaining infused oil to cover the mixture. This will make more than you need but will keep in a sterilised jar in a cool, dark place for a few months.

Dress the herb salad with the jalapeño and lime juice. Tip the guacamole into a serving bowl, top with the herb salad and some of the salsa macha. Serve with warm tostadas or tortilla chips.

PER SERVING !6" 185 kcals | fat 16.5G saturates 3.4G | carbs 4.2G | sugars 2.3G fibre 4.8G | protein 2.5G | salt 0.03G

yo can sw p o t any so herb yo like here – b sil, parsley o cherv l w l w k perfectly