Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the ... dish and lay one tortilla wrap on ...

When the oil shimmers, fry tortilla strips a few handfuls at a time ... Add garlic and cilantro stems; cook until fragrant, about 1 minute. Stir in chile purée and cook, stirring often, until ...

Bring again to a boil, then reduce heat and simmer for 15 minutes. Add cilantro and mint. Stir and remove the soup from the heat. Cut the tortillas into strips. Fry tortilla strips in hot oil until ...

Stir, and allow the salsa to cook for minutes ... Add just enough olive to coat the pan and pop on a tortilla. Fry the tortilla until it is lightly toasted on both sides, but not crisp.

Cookbook author Caroline Chambers is back with a delicious and easy weeknight dinner that won't break your budget. The online ...

Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste. Divide the crispy tortilla ...

squeeze in the lime juice and stir in the coriander. Serve topped with a selection of toppings, never forgetting a few tortilla chips. In a saucepan sweat the onion, garlic and spices in the olive ...