Wednesday, July 13, 2011

Veggie Burrito Frito



     Mexican food is very similar to Indian food, as they mainly use rice (our staple food) beans, flour tortillas (similar to our rotis) and vegetables. We often visit a Mexican restaurant named Pepe’s. If you are residing in Chicago area do try this restaurant to taste an authentic Mexican food.

Burrito Frito is a deep fried burrito filled with beans, vegetables and topped with guacamole, salsa and sour cream.







INGREDIENTS:

Flour Tortilla
Sour cream 2 tsp
Salsa   1 cup
Guacamole 1 cup
Canola Oil to deep fry burritos


For Filling:

Capsicum (Green, yellow and red) thinly sliced 1 cup
Zucchini 1 thinly sliced
Onion 1 sliced
Garlic 2 finely chopped
Cumin powder ½ tsp
Ground pepper ½ tsp (Or 1 finely chopped and deseeded jalapeno)
Salt to taste
Oil 2 tsp


Mashed Beans:

1 cup black bean (soaked overnight)
Garlic 2 cloves finely chopped
Onion 1 finely chopped
Salt and pepper to taste
Oil 2 tsp
Lemon juice 1 tsp







Mexican Rice:

1 cup long grain rice (I have used Sona masoori rice) rinsed in cold water
1 onion finely chopped
Garlic 2 finely chopped
1 jalapeno or green chili finely chopped
Tomato paste 1 cup (I blanched 2 tomatoes and processed them to fine paste using a blender)
2 cups of water or vegetable stock
Salt to taste
Oil or butter 2 tsp
Cilantro to garnish




METHOD:

For Filling:



1) Heat oil in a skillet and sauté onion and garlic. Once onion is translucent add capsicum, zucchini and sauté them until the capsicum are soft yet crunchy. Season it with salt, cumin powder, pepper and turn off the heat.



For Mashed beans

1)      Cook the soaked beans with 3 cups of water in a pressure cooker.
2)      Heat oil in a skillet and sauté garlic and onion. Add the cooked beans and mash them with a potato masher or spatula.
3)      Season the mixture with salt and pepper and let it cook on medium low heat for 10 mins.
4)      Turn off the heat add lemon juice and mix well.


Mexican Rice:




1)      In a deep skillet, heat 2 tsp oil/butter and sauté onion and garlic. To this add the chopped jalapeno and tomato paste and 2 cups of water/vegetable stock.
2)      Once the mixture starts to boil, add rice mix well and reduce the heat to medium low.
3)      Close a lid and cook for 10 to 15 mins or depending on the rice you are using.
4)      Once the rice is cooked, turn off the heat and garnish with cilantro.


For Burrito:

1)      Heat oil in a pan to deep fry the burrito.
2)      Warm tortilla slightly.
3)      Fill in the centre of the tortilla with 2 tblsp of vegetable filling and mashed beans.
4)      Now this is the tricky part, rolling the burrito.
5)      Fold the burrito neatly as would do for a spring roll. Use toothpicks to make sure they stay together and do not open up while deep frying.
6)      Lastly fry these burritos in hot oil for 2 mins or until its golden brown on both sides.Do not forget to remove the toothpick before serving.
7)      Serve the fried burrito in a plate topped with salsa, guacamole, sour cream and Mexican rice, chips and mashed beans in the side.


For the Salsa and Guacamole recipe go to the link given below.



4 comments:

Apu said...

This looks really very yummy!! I like to make this baked!!

Kannada Cuisine said...

That is a feast..

Archy said...

wow.. nice plate of burritos!! love it !!

Pavithra Kodical said...

@Apu : Thanks Girl..Yes,you can bake this or crisp it both sides on a roti pan by pressing a little for a healthier version :)

@Kannada Cuisine and Archy : Thanks ladies :)