A few days back, on September 16, Mexico celebrated its National Day. The people of Mexico rarely miss an occasion to dance, eat and be merry. Of course, they are very passionate about their food too. Native Mexicans were primarily an agricultural community, whose staples were things like maize, beans, tomatoes, chillies, and so on. After the Spanish conquest of the Aztec empire and the rest of Mesoamerica, a number of other foods like pork, beef, goat, dairy products, rice, sugar and olive oil were introduced into their cuisine. Spanish influence is also noticeable in its sweets like churros, borrachitos and many others. Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico.
VEGETARIAN BURRITOS
The word burrito means ‘little donkey’ in Spanish, being the diminutive form of burro, or donkey. The name burrito, as applied to the dish, possibly derives from the tendency for the burritos to contain a lot of different things similar to how a donkey would be able to carry load. A burrito is a rolled tortilla with guacamole, meat sauce, beans, rice with corn, vegetables, salsa and sour cream, among others. Here, I am showing you the vegetarian version.
INGREDIENTS
For the flour tortilla
Flour: 2 cups
Ghee or lard: 155g
Salt: 1 level tsp
Water: 1 cup lukewarm
For the guacamole
Avocado: 2
Coriander leaves: 1 cup
Salt: To taste
Tomato: 1
Lemon juice: Of ½ lemon (or to taste)
Cumin powder: ½tsp
For the salsa
Tomato: 3 chopped into small chunks, 2 whole
Onions: 2, chopped
Coriander: 1 cup, chopped
Lemon juice: Of 1 lemon
Salt and pepper: To taste
Red chilli powder: 1tsp
For the rice with corn
Onion: 1, sliced
Butter: 2tbsp
Garlic: 1tsp, minced
Rice: 2 cups, cooked rice
Corn: 1 cup (I used the canned ones.)
Salt: To taste
Mexican seasoning: 2tsp (or cumin powder 1tsp and red chilli powder ½tsp)
For the red kidney beans
Beans: 1 cup
Salt: To taste
Onion: 1 chopped
Oil: 2 tbsp
Garlic: 2tsp, minced
Red chilli powder or Mexican seasoning: 1tsp.
Cumin powder: 1tsp
For the vegetables
Capsicum: ½ red, ½ green and ½ yellow
Olive oil: 1tbsp
Salt: For seasoning
Pepper: For seasoning
For the sour cream
Cream: 1 cup
Lemon juice: Of ½ lemon
Salt: A pinch
Cheese: Grated as required
METHOD
For the flour tortilla
Knead all the ingredients to make a soft dough. Rest for 2 hours.
Make rounds and roll like chapatis. They should be soft and pliable.
For the guacamole
Take the avocados. Remove pulp and mash with fork.
Add coriander leaves, salt, very finely chopped tomato, lemon juice and cumin powder.
Mix well and keep covered.
For the salsa
Take the tomatoes, onions, coriander, lemon juice, salt, pepper and red chilli powder in a bowl. Toss everything.
Char 2 tomatoes on a tawa or pan. Then blend in a blender to make a puree. Mix with the tossed salsa. Check for seasoning.
For the rice with corn
Saute the sliced onion in butter. Add the minced garlic, cooked rice and corn.
Add salt and Mexican seasoning (or cumin powder and red chilli powder).
Mix everything well. Keep warm.
For the red kidney bean
Soak the beans overnight and add salt and pressure cook it till tender. Drain and keep aside.
Saute the chopped onion in oil. Add minced garlic, red chilli powder or Mexican seasoning, cumin powder and then the beans. Saute well.
Mash the beans slightly, not much. Check for seasoning.
For the vegetables
Cut the different coloured capsicum into fine strips and saute in 1tbsp olive oil and season with salt and pepper. Keep aside.
For the sour cream
To a cup of cream, add the juice of half a lemon and a pinch of salt.
After 5 minutes mix well. Check for seasoning.
To assemble
Warm a tortilla and lay flat on a plate. Spread the guacamole all over it. Then put a little rice in the middle.
Over it put the kidney beans. Then put the salsa, a little vegetable and then put a good amount of grated cheese and on top put sour cream. You can also drizzle some hot chilli sauce or Sriracha on top if you like a lot of heat. Then wrap the tortilla like a roll. Be careful of the amount you put in the tortilla, otherwise it will all spill out.
TACOS WITH MINCE MEAT FILLING
Tacos is an all-time favourite with adults as well as children. It is considered one of the most popular street foods and has become popular all over the world. You can fill the tacos with almost any kind of meat you like, or make it totally vegetarian. It is always topped with salsa, sour cream, lettuce, grated cheese, tomatoes and onions.
INGREDIENTS
For the mince meat
Mutton mince: 500g
Water: 1 cup
Tomatoes: 2, pureed
Taco seasoning: 3tbsp
Bay leaf: 1
Ketchup: 2tbsp
Vinegar: 1tbsp
Soya sauce: 1tbsp
Chicken bullion: 1
Black pepper powder: 1tsp
Flour: 1½tbsp
Sugar: ½tsp
Tomato: 1 fresh and 1 onion, blended
Toppings: Salsa, sour cream, lettuce, grated cheese and tomatoes
For the taco shells
Maize flour: 200g
Wheat flour: 100g
Salt: 1tsp
Oil: 2tbsp
METHOD:
For the mince meat
In a pan heat 2-3 tablespoons of oil. Add meat and saute for 5 minutes.
Add the onion and tomato mixture. Saute for 2 minutes.
Add the flour. Mix well. Saute for few seconds.
Add taco seasoning, chicken bullion, black pepper and sugar. Mix well.
Add tomato puree, ketchup, soya sauce, water and bay leaf. Bring to a boil.
Cover and cook on low flame for 45 minutes. Stir in between. Do not forget to put salt (to taste).
The water should have dried out by now and the mince should be very tender.
For the taco shells
Knead the dough with hot water till it becomes smooth. Cut into 10 equal size pieces of 50g each.
Roll out into round circles thin and flat. Put a cereal bowl to cut out perfectly round sheets of dough. Now prick it all over so that it does not puff up when frying.
Heat oil for deep frying. Put the dough sheet into the oil. Then turn once. As soon s it floats on top fold 2 opposite sides of the taco with the help of two spatula and keep frying till it becomes crisp.
Now carefully lift the taco out and put on absorbent paper. Repeat with the other sheets.
Once you become a pro, then you can do two or three at a time.
For assembly
Take a taco shell. You can buy from the store. Available in Nature’s Basket or any super market. I will give an easy recipe towards the end if you would like to make them.
First put a little bit of mince meat. On top put some salsa, lettuce leaves, sour cream, cheese and finely chopped tomatoes. Drizzle some hot sauce if you like a bit of heat.
CHICKEN AND CHEESE QUESADILLAS
A quesadilla is a Mexican dish that dates back to the 16th century. Traditionally, quesadillas were tortillas made with corn and filled primarily with cheese, meats, spices and any other filling of your choice, and then cooked on a griddle or stove and folded over to be eaten by hand. You can use flour tortilla also.
INGREDIENTS
For the filling
Chicken breast: 2
Ham slices (optional)
Oregano: 2tbsp
Black pepper: 1tsp
Cheese: 200g, grated
Garlic: 4 cloves, minced
Olive oil: 1tbsp
Butter: 2tbsp
Dijon mustard: 2tsp
METHOD:
For the filling
Slice the chicken into strips and place in a bowl. Then add pepper and oregano and mix well.
Heat a pan. Add olive oil and butter. Then add the chicken pieces and salt to taste. Mix well and when the chicken is browned a little, add garlic and cook till chicken is tender. Keep aside.
To assemble
Take a tortilla and brush one side with oil. Flip it over and coat with little mustard sauce.
Now place a piece of ham on half the side of the tortilla. Over it place chicken. Then sprinkle cheese (as much as you like; more is always better).
Fold the tortilla in half and place on a greased pan on low heat for 3 minutes. Flip it over and cook till it is nicely browned and crisp.
Serve with salad or salsa. It is so yummy.
CHICKEN GORDITA
Gordita is a small Mexican corn cake that is fried, baked or grilled and stuffed with various ingredients. ‘Gordita’ in Spanish means fat. In Mexico, usually they joke about it. They will call a fat male ‘gordo’ and female ‘gordita’. This recipe is made with flour and a typical filling of cooked shredded chicken, cheese and a few toppings.
INGREDIENTS
For the chicken
Chicken breast: 2, cut into chunks
Oil: 3tbsp
Onion: 1 large, sliced
Salt: 1tsp
Black pepper: 1tsp
Cumin powder: 1tsp
Garam masala powder: ½tsp
Red chilli powder: 1tsp
Garlic: 1tsp, minced
Onions: 4tbsp, grated
Jalapeno pepper: 1, crushed (or paste of 2-3 green chillies)
Tomato: 2 large, pureed
Chicken stock: ½ cup
For the gorditas
Flour: 3 cups
Salt: 1tsp
Baking powder: 2tsp
Oil: 4tbsp
METHOD:
For the chicken
Heat oil in a pan. Add onions sliced. Saute for 2 minutes. Then add the garlic. Saute for few seconds.
Add the chicken and saute for a minute or so.
Now add all the other ingredients with the chicken stock and cover and cook on medium heat till nearly dry and chicken is tender.
Mash everything in the pan with a fork or potato masher. The chicken will be shredded easily. The gravy should be thick and dry and not runny.
For the gorditas
Mix the flour, baking powder and salt. Then knead the dough with lukewarm water. Don’t make the dough too soft or too hard. Portion it into rounds with greased palms and then cover and keep aside for 30 minutes to rest.
Roll each round into slightly thick disc, not thin like tortilla and it should be smaller, like a taco.
Roast on a thick pan or tawa on low flame without oil. When you see bubbles appear flip it over. There will be brown spots on it. Cook for another 3 minutes. The flame should be low so that the gordita cooks inside too. Remove when slightly brown on the other side too.
When it is cool, take a sharp knife and cut from the edge carefully to make a pocket. You could also put the filing and fold it over like a taco.
For assembly
Put the lettuce in the pocket, then the chicken, a little salsa, tomatoes, sour cream and chopped coriander. Sprinkle a little cheese.
Point to note: The Gordita should be cooked well yet it should be soft and fluffy.
Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her at @DurriBhallaKitchen on Instagram, Durri’s Kitchen on Facebook and Durri Bhalla on YouTube
