CORN TORTILLAS TOPPED WITH VEGETARIAN CHILI BEAN, CRUNCHY SALSA AND SMOOTH CHEESE SAUCE.........THE CRISP TORTILLAS HOLD THE TOPPINGS FOR YOU TO TAKE NON STOP BITES :)
Ingredients :
FOR THE CRISP CORN TORTILLAS :
Corn meal - 2 cups
All purpose flour - 1 cup
Warm water - for kneading
Salt - 1/2 Tsp
Cooking oil - 4 Tbsp
Method :
Mix the corn meal, flour , salt and the cooking oil together.
Use the warm water to knead the above into a firm yet smooth dough.
Keep it aside for 10 minutes.
Make Table tennis sized balls out of the dough.
Heat a griddle. Roll out each ball into a circular sheet. Lightly cook each sheet on both sides on the griddle.
Place each sheet over a cloth towel.
Heat the oven . Bake until the tortillas turn light golden with both top and bottom rods on.
Take them out of the oven , cool and store in an air tight jar in refrigerator until want to use them.
Corn meal - 2 cups
All purpose flour - 1 cup
Warm water - for kneading
Salt - 1/2 Tsp
Cooking oil - 4 Tbsp
Method :
Mix the corn meal, flour , salt and the cooking oil together.
Use the warm water to knead the above into a firm yet smooth dough.
Keep it aside for 10 minutes.
Make Table tennis sized balls out of the dough.
Heat a griddle. Roll out each ball into a circular sheet. Lightly cook each sheet on both sides on the griddle.
Place each sheet over a cloth towel.
Heat the oven . Bake until the tortillas turn light golden with both top and bottom rods on.
Take them out of the oven , cool and store in an air tight jar in refrigerator until want to use them.
FOR SALSA SAUCE :
Tomatoes - 1/2 Kg (diced)
Onions - 200 Gms (finely chopped)
Coriander leaves - 2 Tbsps (finely chopped)
Garlic cloves - 5 (very finely chopped)
Red chili powder - 1 Tsp
Salt - according to taste
Jalapenos - 3 Tbsp (chopped)
Olives - 2 Tbsp (chopped) (optional)
Olive oil - 2 Tbsp
Method:
Coarsely churn the tomatoes ensuring that they do not turn into a paste or puree.
Heat the olive oil and add in the onions and garlic....toss exactly for half a minute.
Add in the tomatoes and coriander leaves.
Add the chili powder and salt.
Cook on medium heat for 10-12 minutes.
Add in the jalapenos and olives.
Switch off the flame.
Cool and store in refrigerator.
FOR THE CHEESE SAUCE
Cheddar cheese - 2 cups (grated) Prefer the stronger variety
Milk - 1/2 cup
Method :
Blend the cheese and milk together in an electric blender until smooth and saucy in texture.
Bottle and store in refrigerator.
FINALLY :
On each crisp corn tortilla place 2-3 Tbsp of chili bean, put some salsa sauce over it and top it with cheese sauce......serve immediately.
Tomatoes - 1/2 Kg (diced)
Onions - 200 Gms (finely chopped)
Coriander leaves - 2 Tbsps (finely chopped)
Garlic cloves - 5 (very finely chopped)
Red chili powder - 1 Tsp
Salt - according to taste
Jalapenos - 3 Tbsp (chopped)
Olives - 2 Tbsp (chopped) (optional)
Olive oil - 2 Tbsp
Method:
Coarsely churn the tomatoes ensuring that they do not turn into a paste or puree.
Heat the olive oil and add in the onions and garlic....toss exactly for half a minute.
Add in the tomatoes and coriander leaves.
Add the chili powder and salt.
Cook on medium heat for 10-12 minutes.
Add in the jalapenos and olives.
Switch off the flame.
Cool and store in refrigerator.
FOR THE CHEESE SAUCE
Cheddar cheese - 2 cups (grated) Prefer the stronger variety
Milk - 1/2 cup
Method :
Blend the cheese and milk together in an electric blender until smooth and saucy in texture.
Bottle and store in refrigerator.
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