It's Burrito time!

Tacos are one of my favorite eat-out dishes, and Mexican features on top of my favorite non-Indian cuisines. So, no surprises, I tried making tacos at home. The sides were a big hit, but I failed miserably with tacos. So, I decided to keep life simple, stick to whole wheat tortillas from now on, and make burritos. After all, tacos are better to order when eating out!

I usually make the following accompaniments with Tortillas:

• Refried beans (made with Rajma)
• Sour cream (Agni's favorite! 💖)
• Guacamole
• Salsa
• Herbed rice (add lots of any green leaves chopped fine)

Also, want to try some more toppings next time, like

• Chili corn
• Sautéed red/yellow bell peppers

A couple of times, when I was planning a themed meal with multiple courses, I added Mexican vegetable soup as well. Recipe from https://www.cookingclassy.com/mexican-vegetable-soup/

Quick recipes:

• Refried Beans

Boil Rajma with water and salt. Heat oil - add garlic, chopped onion, then boiled rajma, water. Mash.

Add ¼ tsp black pepper powder, ¼ tsp dried oregano, ½ to 1 teaspoon red chili powder, 1 tsp cumin powder. Simmer.

Recipe adapted from: https://www.vegrecipesofindia.com/veg-taco-recipe/

• Tortillas

2 cups all-purpose flour, 1/2 tsp salt, 3/4 cup water

3 tbsp olive oil

(To be tried with whole-wheat)

Recipe adapted from https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/

• Sour Cream

Take a pack of cream (standard Amul cream that we get, 250ml, 25% fat). Pour the cream into a jar. Add ~1tbsp lemon juice. Mix well. Leave for roughly 8 hours. Since it gets very hot here, I usually leave for an hour outside, and then put the jar in fridge. 

Burrito bowl

Ref: https://www.instagram.com/p/Cv1f7aYoxhD/

Thanks @theCrazyIndianFoodie!

I have to try this soon!!

For a party - you can prepare everything in advance, and just heat it up and assemble before serving. (Keep the salsa and sour cream in the fridge after it’s ready and remove just before assembly).

Here’s what you need for 7-8 people :

For the rice :

- 3 tsp olive oil.

- 6-7 cloves garlic (finely chopped).

- 2 onions (sliced).

- 1 each red, yellow and green capsicum (cut length wise).

- 10-12 baby corn (finely chopped) (optional).

- 1/2 cup cooked American corn.

- Salt, pepper, chilli flakes to taste.

- 1/2 cup fresh coriander leaves (finely chopped).

- Some lemon juice to taste.

- 3 cups cooked white rice.

For the beans -

- 2-3 tsp olive oil.

- 5-6 cloves garlic (finely chopped).

- 2 onions (finely chopped).

- 2 capsicum (finely chopped).

- 3-4 tomatoes (finely chopped).

- Salt, pepper, chilli flakes and mixed herbs to taste.

- 3-4 tbsp tomato ketchup mixed with 2-3 tsp ready or homemade pizza pasta sauce.

- 2 cups cooked red kidney beans/Rajma (soaked overnight and pressure cooked with 3x water).

For sour cream -

- 1 cup Hung curd.

- A pinch of salt and pepper (I don't really add these to sour cream)

- 1-2 tsp lemon juice.

For salsa -

- 2 tomatoes (finely chopped).

- 1 onion (finely chopped).

- 1 green chilli (finely chopped).

- Some fresh coriander leaves (finely chopped).

- Salt, pepper, lemon juice to taste.

Others :

- Some grated cheese (100gms).

- Spring onion greens (optional).

- Chilli flakes.

- 10-12 nacho chips.

Assemble in layers - Rice, topped by beans topped by sour cream, topped by salsa, topped by cheese and spring onions, chillies and nachos.

 

Quesedillas

Tried these today to use some left-over rajma, also had an avocado in the fridge! What more do you need? :)

• Left-over Rajma curry - dried over low gas until almost dry, also added some more roasted cumin powder and dried oregano
• Avocado and cucumber guac (with lots of lemon and chillies)
•  Sour cream (Made in morning with a 250g packet of cream + juice of 1 lemon)
• Dough - made by mixing 3/4 cup jowar flour, 3/4 cup whole wheat flour, 1 tsp oil, salt and water