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Mexican lunch ! Burrito wrap or A burrito bowl !

Updated: Aug 2, 2020


We need to make a basic preparations for this lovely lunch and enjoy the interactive lunch sessions personalised to each ones liking !

So we start the exciting preparations with a visit to the food store keeping international’s food items , for the fresh groceries like Avocado & a few pre mixed spices or dig  into your kitchen larder , most of the ingredients are common to indian cuisine & are easily found at home except for avocados & some cheddar cheese / monetary jack cheese , rest of the ingredients are common to our every day food ) 


Following below are Mexican preparation to be done .




1.Pico de Gallo - 

 4-6 ( 750-kg ) chopped tomatoes

1 small red onion chopped 

1 jalapeño finely chopped 

Salt to taste 

Fresh cilantro 


Mix together all the ingredients in a bowl &keep aside 



2.tomato salsa

3 big tomatoes- blanched  ,peel & chopped 

3-4 small green tomatillos ( optional if you can’t get them here ) 

1 red onion chopped 

1 smoked  dried chilli ( roasted on gas fire ) 

1 tsp cumin powder 

1 tsp lime juice 

1 tsp chilli powder 

/ chilli flakes 

1/2 tsp sugar ( to enhance taste,optional) 

2-3 cloves garlic crushed 

Salt & pepper to taste 


Blanch the tomatoes & chop , roast the chilli on open gas fire to a smoky flavour,

In a bowl mix all the chopped & powdered spices together - keep aside to marinate or sauté in 1 tablespoon of olive oil if you want it to last for a week refrigerated. .



3. Guacamole

2-3 avocado

1/2 a tomato finely chopped

1/2 red onion finely chopped 

1 clove garlic crushed 

Cilantro chopped 

1 tbsp lime juice 

Salt to taste 

Few drops of tobacco ( optional) 


Cut the avocados in half , scoop out the ripe flesh into a bowl , add the chopped tomato ,onion,garlic,lime juice , salt & pepper ,mash lightly ( not to make a mushy paste ) 

Add cilantro - keep aside .




4. Refried beans - 

Soak the red beans I used Rajma , overnight , boil in a pressure cooker with salt to taste bay leaf & 1 crushed garlic , for 3-4 whistle till cooked . Strain Keep the drained liquid in separate bowls , heat a pan with 1 tsp oil add 1/2 tsp crushed garlic & refry the beans with 1 tsp cumin powder, 1/2 tsp crushed oregano ,chilli flakes moistened with reserved liquid.  Keep aside .


(Alternatively canned refried bean readily available in food store stocking international foods come in  very handy !!) 



5. Sour cream

1/2 cup of fresh home cream 

2tbsp curds 

mix both cream & curds to a smooth paste - 



6. Corn salsa-

 1 cup frozen corn , sauté in a pan on fire with -

1 tsp of oil ,

1 chopped onion ,

1 chilli,

1tsp roasted cumin powder

1/2 oregano ( optional )

2 tbsp of chopped cilantro ,

salt & pepper to taste .



7 . Brown rice / Lime Rice -

2cups of cooked rice .

(cook with salt & water till done in a rice cooker , leave slightly moist)

sprinkle juice of 1 lime & top with

2 tbsp of chopped cilantro .



8.Shredded Lettuce

2 cups of shredded lettuce


keep ready a big bowl of washed & spin dried shredded lettuce , 



9. Shredded cheddar cheese -

2 cups of cheddar or Monterey Jack cheese



10. Tortilla

3 cups o all purpose flour 

Salt & water as required to make a soft dough , rest for 15 minutes , make into 2 “ small balls , heat a pan on medium heat , roll these balls into 8“ rotis , cook them half done on both sides for quesadillas and keep in a lined hot case till required .for burrito & tortilla cook them till almost done , keep in lined hot case box till required .



For Burrito wrap

Put the wrap on plate , add beans , lettuce , pico de Gallo ,salsa , sour cream as you wish , fold top & bottom edge in and wrap into a roll - enjoy ! 



For burrito bowl 

In a individual bowl put a spoon or 2 of lime rice ,top with beans ,lettuce ,Tomato salsa , pico de Gallo , sour cream ,guacamole,

can make a non vegetarian addition of Mexican grilled chicken & voila ! an interesting Salad lunch ! 



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