Vegetable Burritos

\\  bur-REE-"toe" // - Another Mexican wrap. Wanna know more? Read about it here. Like Fajita, this one is really simple too! ☺
But, I really couldn't understand what's the difference between a Burrito & a Fajita. Both are wraps! If anybody know, please kindly let me know by dropping a comment. :)

Ingredients:

ü  1/4 yellow onion, diced (or the usual)

ü  2 tsp olive oil

ü  1/2 tsp chili powder

ü  15-20 beans, drained & cooked

ü  1/3 cup mild salsa

ü  1/3 cup corn kernels, canned or frozen and thawed

ü  Shredded lettuce/cabbage, to taste

ü  3-4 flour tortillas

Preparation:

          1. Sauté onions in olive oil for 3-4 minutes, until soft. Add chili powder, beans, salsa, and corn kernels, stirring well to combine. Reduce heat to medium low and heat until beans are heated through.

         2. Fill a flour tortilla with the stuffing and add tomato slices, ricotta cheese and shredded lettuce. Wrap and enjoy your vegetable burritos.

Vegetable Fajitas

\\ fah-HEE-tah // Read about them in detail over here.
Mexican Wrap : Grilled Veggies served in a Tortilla.
Very very easy! Takes just 2 minutes to make if you have all the spreads & other stuff ready.
Ingredients:

1. 1-2 tbsp olive oil
2. 1 red bell pepper, sliced
3. 1 yellow bell pepper, sliced *
4. 1 onion, sliced
5. 1/2 tsp garlic
6. salt to taste
7. 1 tsp curry powder
8. 1/2 tsp chili powder
9. 1/4 tsp pepper powder
10. 1/4 cup Salsa
11. 1/4 cup sour cream or Guacamole
12. 4 flour tortillas, warmed

* If you don't get the red or yellow, use the green bell pepper/capsicum

Method -

1. In a large frying pan, sauté the bell pepper (capsicum) and onion in olive oil. Add the garlic, salt, curry powder, chili powder and pepper and allow to cook, stirring frequently, until peppers and onion are soft, for about 7-10 minutes

 

 2. Fill the stuffing on the four flour tortillas. Add a bit of salsa and sour cream or Guacamole, wrap it and serve.

Enjoy! :-D

Roasted Chili Guacamole

Don't EVER have generous helpings of guacamole when you make it this way! Very spicy! The original recipe called for avocados. In India, they are rare & even if I do find them, they are ridiculously expensive. So, I decided to alter the recipe & make it my own! ;-) Check it out --
Ingredients

• 2-4 green chiles such as Anaheim, Hatch, or Poblano (roasted, see instructions below)
• 3 large or 4 medium, ripe avocado ( I used half zucchini/cucumber ☺)
• 1/2 white onion, peeled and finley chopped
• 1 chile, finely chopped
• 2 tablespoons lemon juice
• 1/2 cup fresh cilantro, finely chopped
• 1 teaspoon salt

Method

1. Roast the green chilies and remove the skin. 
    - Dry roast it for 5-10 minutes & immediately put in in a plastic box/cover. 
    - After 10 minutes, you can easily peel of the cover
skip the step if you aren't able to do it. but dry roast the chilies.

 

2. In a blender, put the chilies, green chili, salt, avocado/cucumber, onion, coriander/cilantro & blen it to a coarse mixture.

3. Adjust the salt & add lime juice.


*** NOTE -  This is not the authentic way of making Guacamole. I got this recipe from here & I just changed it to suit my capacity. If you want to know how to make real authentic guacamole, then stop by here. 

Tomatillo Salsa

Okay, so we are now going to learn how to make Tomato Salsa. (if you wanna learn the Salsa dance, you can buy the Learn to Salsa from Amazon. I love it! Very simple & clear steps on how to Salsa dance! ☺)
And now, back to our Mexican cooking. Tomatillo Sauce, obviously is a tomato based sauce. Takes 5 minutes to make. And a superb spread too!

Ingredients
Tomato - Around 3 medium sized
Cloves of garlic - 3-4
1 or 2 chilies, seeds removed, chopped
1/4 medium yellow onion (if not, regular onion)
1/4 cup of chopped coriander/parsley
1/4 teaspoon ground cumin1 tablespoon of lime juice
Olive Oil - 1 tsp.
Salt to taste


Method

1. Add the tomatoes, garlic, chiles, onion, cilantro, cumin and lime juice to a blender. Blend until it has a smooth consistency.

2. In a deep pan on medium-low heat, heat up the oil. Pour the blended salsa into the pan and cook while occasionally stirring for 10 minutes. Taste the salsa and add salt and adjust the seasonings. 

Flour Tortilla

Phew! Just finished my Mexican cooking conquest now! ☺ And it is Easy-Peasy!  ;-) Okay, I purposefully selected easy recipes :-D But they still were authentic Mexican & my brother gobbled it all up! That is like a sign to tell me the food was, in fact, goood! :-)


Heard of Tortilla? They are nothing but the Mexican version of our Indian Roti. Maybe not exactly. But more or less the same. You have to make a dough out of the flour, roll it into a round disk, and just cook it on the pan. As simple as that. Of course, many of us find rolling the dough into a perfect round shape difficult! :-D You'll see how GREAT my round shape came out in the pictures below... ;-) Instead, you could just buy a Tortilla Press & make your job easy! (the Ad to your left)
I gott his recipe from here.
Let us begin ---

Ingredients - (makes 4 medium sized tortillas)
All purpose flour / Maida - 150 grams
Salt - 1/2 teaspoon (or as per taste)
Baking Powder - 1/4 teaspoon
Butter/ Oil - 2 tablespoons
Hot water - 50-100 ml (or as much needed)

Method -
(i) Add the flour, salt, and baking powder to a mixing bowl. Stir well to combine dry ingredients. Add the butter/oil, and work into the flour with a fork.
 

(ii) Pour in the hot water and stir with a fork to combine. Pour mixture on a lightly floured surface and knead with your hands for 3-4 minutes to form a smooth dough. Place back in the bowl, cover with a towel and let rest 15 minutes. 

(iii) Divide the dough into small, and roll between your palms to make as smooth as possible. With a rolling pin, roll out each ball of dough into a thin circle. Or just use the Tortilla Press. 
 
(iv) Preheat a non-stick pan over medium-high heat. Place the tortilla in the hot pan and cook for one minute, or until small air bubbles appear. Flip over and cook for another minute, and then finish by flipping over one last time for another minute. During the third minute the tortilla will usually puff up, and small browned spots will form on the surface

 

(v) Remove to a plate to cool. Once finished, the tortillas are ready to eat, or they can be frozen for future use.

(vi) Warm them slightly before serving! ☺

You can make Burritos, Fajitas etc using these Tortilla! :-)