2 Easy Recipes to Make Mexican food at Home

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Mexican food is loved by almost everyone, because of its similarity with Indian taste. So why go out for Mexican food when one can delicious Mexican cuisine at home. So here are some simple recipes.

1. CHEESY NACHOS WITH SALSA:

INGREDIENTS:

cheesy-nachos_May23

For the nachos:

1. One cup maize flour (Makki ka atta)
2. Half cup plain flour (maida)
3. One tablespoon oil
4. Salt to taste.
5. Oil for deep frying.

For the Salsa:
1. Four to five tomatoes
2. 2 teaspoon Jalapeno peppers.
3. ½ chili powder
4. One capcium
5. One tablespoon olive oil
6. One teaspoon sugar
7. Salt to taste.

For the Sour Cream:
1. One cup hung curd
2. Half cum cream
3. Salt and pepper to taste.

For serving:
1. Three cup nachos
2. One cup salsa
3. Half cup sour cream
4. Half cup grated cheese.

STEPS:                   

For the nachos:
1. Mix the maize flour and plain flour with one table spoon of oil and salt.
2. Make a dough my adding warm water, knead very well.
3. Roll out the dough into small rotis or tortilla with the help of a little plain flour.
4. Cut into triangles.
5. Prick lightly with a fork, in order to avoid puffing up of the nachos.
6. Deep fry in hot oil.
7. Remove from the oil and sprinkle salt while hot.

For the Salsa:
1. Roast the tomatoes over the gas flame till the skin of the tomatoes shrivel up.
2. Remove the skin and chop finely.
3. Pierce the capsicum with a fork and hold over the flame until the skin blackens.
4. Remove from the heat.
5. Rub off the burnt skin and chop.
6. Heat one tablespoon oil in a pan and sauté the onions till soft.
7. Add all the remaining ingredients and cook for three to four minutes.

NOTE: One can even puree half the tomatoes and mix in the salsa to give it more consistency.  The other half can be used chopped.

For the Sour Cream:
1. Mix the hung curd, cream and salt and pepper to taste.

For Serving:
1. Arrange the nachos on an oven proof platter.
2. Pour some Salsa dip on top
3. Dot with sour cream.
4. Sprinkle the cheese on top.
5. Put under the grill for 2-3 minutes till the cheese melts.
6. Serve immediately otherwise the nachos will become soggy.

NOTE : 1. Plain nachos can be stored in jars and kept for a long time. One can also add seasoning to the nachos to taste.
2. Instead of baking the nachos with the dips and cheese. One can serve the nachos with salsa and sour cream dip separately.

Nachos are a perfect evening snack for all the occasions. It can be eaten while watching a movie or when calling over a host people for dinner.

2. CHEESE, CORN AND CAPSICUM QUESADILLAS:

quesadillas_May23

It’s pronounced as (Keseidiayas) as ‘ll’ is pronounced as ‘Y’.

INGREDIENTS:

For the tortillas: 

  1. Two cups Maida or plain flour
  2. One cup Atta or wheat flour
  3. Half tea-spoon salt
  4. Three table spoon oil
  5. Half teaspoon baking powder

For the Filling:

  1. Half red capsicum.
  2. Half green capsicum.
  3. Half yellow capsicum
  4. One cup corn
  5. Two cups cheese
  6. One teaspoon Italian seasoning.
  7. Salt and pepper to taste.
  8. Four to five gloves or pods of garlic

 

STEPS:

For the Tortillas:

  1. Sift the maida or the plain flour with wheat flour along with the baking powder.
  2. Add salt and oil.
  3. Kneed with luke warm water to make a soft but pliable dough.
  4. Cover the kneaded dough with a cloth or cling film and leave it aside for 10-15 minutes.
  5. Divide into small balls and roll out into chapattis or tortillas.
  6. Cook the tortillas on a hot griddle (tawa) till one sees tiny brown specs on both the sides of the tortilla.
  7. Avoid over cooking it.

For the filling:

  1. Chop the garlic and capsicums finely.
  2. Heat oil in a pan.
  3. Add the chopped garlic and Sauté.
  4. Add the chopped capsicums and the American corn kernels.
  5. Sauté lightly and add the grated cheese.
  6. Add the Italian Seasoning according to taste.
  7. Mix well.
  8. Remove from the heat and let it cool.
  9. Take one tortilla spread the cheese stuffing on it and cover with another tortilla.
  10. Seal the edges with a mixture of flour and water.
  11. Repeat the same with the rest of tortillas.
  12. Before serving heat the tortillas on a griddle and shallow fry them with two to three tablespoon of oil till nicely fried on both the sides.
  13. Cut into wedges with the help of a pizza cutter.
  14. Serve hot with tomato salsa and sour cream.

NOTE: The tortillas can be prepared till step 10 and stored in the refrigerator for three to four days and fried as in when needed.

Serves 4 to 5 people.  This snack is a sure shot hit with people of all age groups be it children or elders. One can also change the filling according one’s own tastes.  Corn can also be substituted with Chicken or paneer or any other ingredient one likes.


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