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

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.


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..

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