The Mexican Twist

It was exactly two years ago that I attended Mexican food classes to do something fruitful in an otherwise totally vella second year at IIM Ahmedabad...

Gujju land had its benefits as well for a vegetarian like me and all recipes that were to be taught, were custom made to suit vegan tastes ;)

My first attempt at trying out the cheesy nacho dip, a month later at home,  failed miserably (thanks to the overtly health conscious sis and me.... we literally reduced the cheese content to 1/4th and hence the taste had to go awry....) That was a huge setback.... So, whilst I continued experimenting successfully with other cuisines, I never really went on to try other mexican bits except for baked bean grilled sandwiches on and off.....

But on this new year eve, with the whole family around,  I finally decided to roll out a mexican main course. However, mom was sweet enough to keep an Indian backup option.... just in case ;)

Although Mexican cuisine matches the Indian food in terms of taste and spicy flavour, the dishes are a blend of several smaller, independent preparations....these intermediary dishes can be permuted and comutated to form a number of different delicacies....

Here is a list of the Mexican delicacies that went thankfully right this time ;)

Nachos and Tortillas

Both Nachos and Tortillas share the same dough and approximately the same cooking procedure. For their dough, we need

Maida (all purpose flour) : 1 cup
Maize flour: 1/3rd cup
Pinch of turmeric
1 tbsp oil
1/2 tsp chilli powder
Salt to taste

Mix all the ingredients of the dough and knead it with water. The dough shouldn't be hard and should have the texture of dough kneaded for parathas. A pinch of oregano can also be added to it

Make thin rotis out of this dough and heat it on a roti plate / tava, approximately 2-3 mins on each side

Tortilla bases are ready

To make nachos, cut each of these rotis into 6 triangular pieces and deep fry them for a min, till they turn light brown and crisp. The nachos are ready. You can alternatively grease and bake these traingular pieces (for an healthy option)


Salsa Sauce for Nachos

Tomatoes: 3
Red and Green Chilli: Chopped (2 tsp)
Onion : 1 finely chopped
Chilli powder: 1/2 tsp
Capsicum: 1
Oregano: 1/4 tsp
Sugar: 1/2 tsp
Vinegar
Pepperica
Salt: To taste
Oil: 1 tsp

1. Pierce a fork into capsicum and roast it on gas
2. Blanch the tomatoes by boiling in hot water for 5-10 mins (depending upon the tomato stiffness). Remove the peel and chop it into small pieces
3. Put oil in a skillet and add chopped onions. Fry them a bit (dont let them turn brown)
4. Then add the chopped roasted capsicum to the fried onions
5. Add the chopped tomatoes as well. Add green chilli rings and spice it wth pepperica and a bit of chilli powder
6. Add little salt (1/2 tsp), vinegar (1/2 tsp), sugar (1/4th tsp), and sprinkle oregano on it
7. Now add 1/4th cup of water
8. Using a low headed tablespoon, mash all the contents in the skillet
9. Mix well. The salsa sauce is ready

Alternatively, u can grind it corasely in a mixer

Fried Beans

Baked beans available in cans
Oil: 1 tbsp
Ginger: 1/2 tbsp (finely chopped)
Garlic: 1/4tbsp (finely chopped)
Chilli: 1/4 tbsp (finely chopped)
Chopped onions: 1/4 cup
Capscicum (chopped): 2 tbsp
Salt, pepperica, oregano, vinegar (1 tsp), sugar (1/2 tsp)

1. Put some oil in the skillet.
2. Add onions, ginger, garlic, chilli and capsicum. Fry for 2-3 mins
3.Then add 1 cup of baked beans
4. Add salt, pepperica, oregano, vinegar and sugar
5. Mix well

Mexican Sauce/ Hot Sauce

Ginger: 1/2 tbsp
Garlic: 1/4 tbsp
Chopped onions: 1 large
Tomato puree: Boil 3 tomatoes and make a puree by grinding them in a mixer
Salt, sugar, pepperica, chilli powder and oregano (to taste)
Tomato Ketchup: 1 tbsp

1. Put 1 tbsp oil in a pan. Add chopped onions and fry for 1-2 mins
2. Add ginger and garlic paste. Then add the tomato puree. If you think tomato puree has made it thin, then add 1 tbsp cornflour
3. Add 1 tbsp chilli tomato ketchup
4. Add all the seasonings
5. Mix well on the stove

Nacho with Salsa Sauce

Now all the input ingredients to the dish are ready

On a baking dish, spread the nachos. Spread the baked beans (directly from the can) on them. Spread the salsa sauce over it. Garnish with 2 cubes of grated cheese (amul or mozarella). Sprinkle pepperica and some salt. Bake the dish till cheese melts

Alternatively, you can use the salsa sauce as a dip and eat nachos with it


Enchilladas

Grease the oven plate with butter and pour the hot Mexican sauce.

On the tortilla base, spread the fried beans in the center. Then on it spread boiled corn (1 tbsp for each tortilla), 20 gm grated paneer, 1 tbsp chopped capsicum and 1 tbsp chopped spring onion

Fold the tortilla ends and put it in the plate over the sauce. Cover the folded tortilla with more mexican hot sauce. Garnish with corn, chopped capscicum, shredded onion, grated paneer and 2 cubes of grated cheese

Bake it in a preheated oven till the cheese melts. Be careful, that the sauce doesnt dry and get burnt in this time

Before Baking

Ready to be eaten

Bon Appetite !!