Chips ‘divorciados’
- Side
- 6
- 50 minutes
We’ve taken inspiration from the many Mexican ‘divorciados’ dishes that celebrate red and green salsas served separately on the plate. Often served with eggs or softened tortilla chips for breakfast or brunch, we’ve used Lamb Weston Pub Chips, which provide an excellent base for taking on the flavours of the salsas. The red salsa vegetables are lightly charred in the oven to add smokiness. And while we have used avocado in the green salsa, tomatillos are also a common ingredient to create a classic salsa verde. The dish is finished with a simple and fresh pico de gallo.
Ingredients
Metric
Imperial
CHIPS
- 750g of Lamb Weston Thick Cut Pub Chips
- 20g of feta, crumbled
- 1 tbsp of flat-leaf parsley, finely chopped, to serve
- lime, to serve
- avocado, sliced, to serve
RED SALSA
- 300g of vine tomatoes
- 1 small red onion, thickly sliced
- 1 garlic clove, skin on
- 1 red chilli, ideally fresh arbol if you can get it, halved and deseeded
- 1 tbsp of olive oil
- 1/4 tsp smoked paprika
- 1 tbsp of red wine vinegar
- 1/2 tsp caster sugar
- 1/2 tsp fine sea salt
GREEN AVOCADO SALSA
- 1 avocado, large, (approx. 180g flesh)
- 1 small green chilli, ideally jalapeño, deseeded
- 1/2 bunch of coriander
- 1/2 bunch of flat-leaf parsley
- 1 small garlic clove
- 1 lime, juiced
- 1 tbsp of olive oil
- 1/2 tsp flaky sea salt
PICO DE GALLO
- 150g of tomatoes, finely diced
- 1 red chilli, or up to 3, depending on taste, finely diced
- 1/4 small red onion, very finely diced
- 1/4 bunch of coriander, finely chopped
- 1/2 lime, juiced
Method
Preheat the oven to 200°C. Spread out the chips in a single layer on a large baking tray. Cook according to the packet instructions, leaving them in for an extra couple of minutes to make sure they are deep golden and crisp – the salsas will soften the chips slightly
- 750g of Lamb Weston Thick Cut Pub Chips
Meanwhile, place the tomatoes, onion, garlic and chilli on a baking tray. Drizzle with olive oil and toss to coat, then roast for 20 minutes until softened and lightly charred at the edges. Allow to cool slightly
- 300g of vine tomatoes
- 1 small red onion, thickly sliced
- 1 garlic clove, skin on
- 1 red chilli, ideally fresh arbol if you can get it, halved and deseeded
- 1 tbsp of olive oil
Place all of the charred vegetables into a blender, discarding the garlic skin. Add the smoked paprika, red wine vinegar, caster sugar and salt and blend until smooth but retaining some texture. If you prefer a looser salsa, add 1-2 tbsp of warm water – the consistency should be thick
- 1/4 tsp smoked paprika
- 1 tbsp of red wine vinegar
- 1/2 tsp caster sugar
- 1/2 tsp fine sea salt
Clean the blender. Blend the avocado flesh, green chilli, coriander, parsley, garlic, lime juice, olive oil, and salt until smooth, adding 1-2 tbsp cold water (1 tablespoon at a time) to achieve a spoonable consistency that is thick enough to sit on the chips without running. If making ahead of time, place in a container with cling film directly on to the surface to prevent oxidation
- 1 avocado, large, (approx. 180g flesh)
- 1 small green chilli, ideally jalapeño, deseeded
- 1/2 bunch of coriander
- 1/2 bunch of flat-leaf parsley
- 1 small garlic clove
- 1 lime, juiced
- 1 tbsp of olive oil
- 1/2 tsp flaky sea salt
For the pico de gallo, combine all the ingredients and a pinch of salt in a bowl. Allow to sit for 10 minutes, then drain off any excess liquid before serving (to avoid the chips going soggy)
- 150g of tomatoes, finely diced
- 1 red chilli, or up to 3, depending on taste, finely diced
- 1/4 small red onion, very finely diced
- 1/4 bunch of coriander, finely chopped
- 1/2 lime, juiced
Toss half of the chips in the red salsa and the other half in the green salsa. Transfer to a serving bowl or platter, keeping each colour separate (or divorciados). Sprinkle over the feta, some pico de gallo and chopped parsley, then serve with lime wedges and avocado
- 20g of feta, crumbled
- 1 tbsp of flat-leaf parsley, finely chopped, to serve
- lime, to serve
- avocado, sliced, to serve
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