Tortilla and Salsa

Tortilla and Salsa

Tonight I'm going back to the Basics. If any one wants to learn Mexican cooking they must know about these two major food items which are omnipresent in all the Mexican meals.

Tortilla

The Basic Mexican bread, are made mostly out of Corn meal in India which we know as Makki ka Atta. Tortillas are also made out of flour, which in Indian kitchen is always known as Maida. They are made fresh before every meal and are kept wrapped in a cotton cloth and served hot during meals.

The Tortilla I'm going to teach you today is very basic but slightly different from the usual Mexican one. This again has a slight Indian twist to it.

Preparation time : 10 minutes
Resting time       : 30 minutes
Cooking Time    : 20 minutes
Difficulty Level : Easy
Serves                : 10 (1 per serving)

Ingredients :

1. Corn Meal (Makki ka Atta) : 4 cups

2.  Flour (Maida)                      : 1 1/2 cups

3.  Pinch of Salt

4.  Water to mix

Method :

1. In a big bowl mix the first thee ingredients.

2. Mix well with water to make a dough, which is just right, not too soft, nor too dry.

3. Cover the dough with a damp cloth and set aside for 30 mins.

4. After resting time mix the dough once again between your palms on a floured surface, With a stretch and pull motion.

5. Make medium sized ten balls from the dough.

6.  Roll them one at a time on a floured surface to make a disk 1/4 th inch thick.

7. Heat a non stick pan (Tawa) and cook the Tortilla turning both sides till small brown specks appear. No need to put them directly on fire, like a Roti.

8. Once done wrap them in a fresh cloth and set aside till meal time.

 

                                            Salsa and Tortilla served with Chili Con Carne

Salsa :

This is a chutney type dish , spicy and tangy, presented with every food in Mexico. They are made in various ways, some raw and chunky, and some more soft and juicy. The one I'm giving here is a more Indians version of the original Mexican one.

Preparation time  : 15 minutes

Cooking time      :  25 - 30 mins

Difficulty level   : Medium

Serves                  : 20 ( 2 Teaspoons per serving)

This can be also stored in an airtight container in the fridge for a month, safely.

Ingredients:

1. Green Capsicum Large - 1

2. Ripe Tomatoes Medium - 2

3. Onion  Medium              - 1

4. Garlic Cloves                  - 5

5. Vinegar                            - 1 1/2 cups

6. Salt to Taste

7.  Green chilies or Jalapenos - 3 (If you do not like HOT stuff use less Chilies)

8.  Pinch of Sugar

9.  Olive Oil                        - 1 tablespoon

Method :

1. Skewer the capsicum and tomatoes, smear with a drop of Olive Oil and roast them on open fire till the skin is charred.

2. Set the aside for 10 mins in a zip lock bag. The heat will loosen the skin. Take them out remove skin and seeds and chop them roughly.

3. Chop I onion and 3 cloves of garlic and put them in a grinder.

4. Add chopped capsicum and tomatoes. Chopped chilies and the vinegar.

5. Grind them once or twice so that they remain slightly chunky.

6. In a wok heat Olive oil.

7. Finely chop and add 2 garlic cloves and fry till they leave aroma.

8. Add the puree and lower the heat.

9. Add salt and Sugar and keep stirring till they are no longer raw.

10. Taste and adjust seasoning.

11. It is ready to be served with anything Mexican and Indian.