Tuesday, March 31, 2009

Chimichangas and Mango salsa

Chimichanga is a fried burito which originated in Northern Mexico. Loaded with great fillings, cheese, and served with sour cream and salsa, it is usually served pan, or deep fried.

As I am sending this to the IAVW - Mexican event hosted by Vaishali I am not using cheese and sour cream.



You need,

flour tortilla - 2
Mexican rice - 1 cup
Corn - 1/2 cup
Capsicum - thinly sliced - 2 tbsp
Onion - thinly sliced - 2 tbsp
Mushroom - chopped - 2 tbsp
Oregano - 2 tsp
tabasco sause - 2 tsp
Pepper - 1 tsp
Jalapenos - 2 tbsp cut in roundels
Olives - sliced 2 tbsp
Salt
Oil

For the flour tortillas you need:

Maida - 1 cup
Oil - 1 tbsp at room temp
baking powder - 1 tsp
Salt to taste

Mix in the salt and oil in the flour.
Add the baking powder
Add little hot water and make a fine dough
Knead for 3 - 4 mins till you get a soft smooth ball of dough.
Keep covered for 30 mins.

Now take covered dough and make lemon sized balls.
Roll each ball of dough out, into a round shape, approx. 1/8 inch thick
heat the tava and cook on each side for about 1 min.
cook on both edges till it is properly cooked!
Remove from the tava and place them in a plate covered with a towel.
Close the edges of the towel over the tortillas to keep them warm.
Repeat the procedure for all balls.

For the mexican rice - I have already posted the recipe here.

Heat oil in the pan.
Add the onion, capsicum, mushroom and corn. Fry for 2 - 3 mins or till mushroom changes color.
Add the oregano, pepper, tabsco sause, jalepenos, salt and olives.
Add the rice and mix well.
Place a tortilla on the board and place this filling in the centre.



Fold as per the fig. i.e fold part 1 over the filling, then 2 over the filling, then 3. Ensure that the filling is not getting folded. Finally fold 4 over.
Heat 1 tea spoon oil on a tava
Keep the Chimichanga on it with the flap part touching the tava
cook for 2 mins
Flip and cook the other side.
Serve hot with salsa.

For the Mango Salsa, mix 2 tbsp onion finely chopped, 3 tbsp mango finely chopped, 1 tbsp cilantro finely chopped, salt and 1 tsp pepper finely chopped.

5 comments:

Ashwini said...

My husband loves chimichangas.. I have not seen any veggie chimichangas though.. He takes chicken..Good to have a vegeterian version.

Vaishali said...

Super-creative and super-lovely, Shree. The filling with green peppers and mushrooms must be to die for. Thanks!

Pavithra Kodical said...

Great post!!!Recipe sounds great with lot of veggies..

Anonymous said...

[ ... ] link is being shared on Twitter right now. @zenx, an influential author, said RT @1ndus: Xtreme [ ... ]

Anonymous said...

Thank You for being the member of this website. Please allow me to have the possibility to show my satisfaction with HostGator web hosting. They offer professional and fast support and they also offer many [url=http://tinyurl.com/hostgator-coupons-here ]Hostgator coupon codes[/url].

I love hostgator hosting, you will too.

http://dolgopyat.ru/forum/profile.php?mode=viewprofile&u=116797