To make the tortillas, heat oven to
200C/180C fan/gas 6. Brush both sides
of the tortillas with the oil, then cut into
triangles with scissors. Arrange in a
single layer on 1 or 2 baking sheets and
bake for 7-8 mins. Remove, sprinkle with
salt and set aside.
To make the guacamole, halve and
stone the avocados, then spoon the
flesh into a bowl. Pour over the lime
juice and a sprinkle of salt, then crush
with a potato masher until puréed but
still chunky. Add onion, coriander, chillies
and chipotle paste. Stir through and set
aside until needed.
For the salsa, place the tomatoes,
cut-side up, in a shallow baking tray.
Season, and place under the grill until
blackened, about 15 mins. Meanwhile,
in a dry non-stick frying pan, blacken the
chillies and garlic. Keep turning to darken
on all sides, about 10 mins. When done,
peel the garlic and place in a food
processor. Place the chillies in a plastic
bag to steam for a few mins, then peel,
deseed and stem. Add the flesh to the
food processor along with the tomatoes,
onion, coriander, lime juice and chipotle
paste. Season and pulse until chunky.