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
Mix together all the ingredients in a bowl &keep aside
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 -
1/2 a tomato finely chopped
1/2 red onion finely chopped
1 clove garlic crushed
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
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 ,
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 .
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 !