What comes to your mind when you think about Mexico ?
The first thing I think is Salsa. I love mexican food. It is all about spicy stuff... There are over 100 types of chillies in mexico alone. There is a lot of use of 'Masa' - This is corn flour (not starch ), Makki atta. I am sharing a basic recipe of Salsa , Cheese Sauce and Tortilla for nachos and tacos.
INGREDIENTS
Tortilla
Corn flour - 1 cup
Refined flour - 1 cup
Warm water - 3/4 cup (in accordance for kneading a dough)
Oil - 2 tsp
Salt - To taste
Salsa
( Generally the salsa has uncooked veggies but I dont like the paste of raw onions in salsa and hence I prefer cooking my onions a little bit)
Tomatoes - 3 medium
Onion - 1 medium
Garlic - 3 to 4 cloves (optional)
Jalapenos - 1/2 cup (Green bell peppers can be used instead if Jalapenos ain't available)
Tomato puree / Paste / Ketchup - 1 cup
Chopped corriander - 2 tsp
Oil - 2 tsp
Salt - To taste
Vinegar / Lemon juice - As per taste (1 tsp is generally enough)
Mexican cheese sauce
Processed cheese - 100 g ( I use britannia, It makes a difference)
Milk - 3 to 4 tbsp ( Adjust the milk according to the consistency and thickness desired. Milk is only added to facilitate melting of cheese)
Turmeric - as per colour desired
Salt - If needed ( cheese already has salt)
METHOD
Tortilla
1) Make a soft dough of the corn flour and refined flour. Let it rest for about 30 minutes. (This is very important as it helps in the gluten development and improves the workability of the dough)
2) Roll the dough into flat thin chapatis. (Do prick them with a fork) Cook on the griddle only to reduce the moisture. They will just become drier.
3) Cut these into triangles and deep fry in hot oil.
Salsa
1) Take oil in the frying pan, sweat the onions (only till pink). Add the garlic and cook for about a minute.
2) Add the tomatoes and cook for about 5 minutes till tomatoes are partially cooked.
3) Add all the other ingredients and keep aside. This can be stored upto a week.
Cheese Sauce
1) Grate the cheese. In a heavy botton pan. Heat the milk and add the cheese. Cook till the cheese melts and add turmeric. Add milk as per the desired consistency. Remember the sauce thinkens as it cools.
The first thing I think is Salsa. I love mexican food. It is all about spicy stuff... There are over 100 types of chillies in mexico alone. There is a lot of use of 'Masa' - This is corn flour (not starch ), Makki atta. I am sharing a basic recipe of Salsa , Cheese Sauce and Tortilla for nachos and tacos.
INGREDIENTS
Tortilla
Corn flour - 1 cup
Refined flour - 1 cup
Warm water - 3/4 cup (in accordance for kneading a dough)
Oil - 2 tsp
Salt - To taste
Salsa
( Generally the salsa has uncooked veggies but I dont like the paste of raw onions in salsa and hence I prefer cooking my onions a little bit)
Tomatoes - 3 medium
Onion - 1 medium
Garlic - 3 to 4 cloves (optional)
Jalapenos - 1/2 cup (Green bell peppers can be used instead if Jalapenos ain't available)
Tomato puree / Paste / Ketchup - 1 cup
Chopped corriander - 2 tsp
Oil - 2 tsp
Salt - To taste
Vinegar / Lemon juice - As per taste (1 tsp is generally enough)
Mexican cheese sauce
Processed cheese - 100 g ( I use britannia, It makes a difference)
Milk - 3 to 4 tbsp ( Adjust the milk according to the consistency and thickness desired. Milk is only added to facilitate melting of cheese)
Turmeric - as per colour desired
Salt - If needed ( cheese already has salt)
METHOD
Tortilla
1) Make a soft dough of the corn flour and refined flour. Let it rest for about 30 minutes. (This is very important as it helps in the gluten development and improves the workability of the dough)
2) Roll the dough into flat thin chapatis. (Do prick them with a fork) Cook on the griddle only to reduce the moisture. They will just become drier.
3) Cut these into triangles and deep fry in hot oil.
Salsa
1) Take oil in the frying pan, sweat the onions (only till pink). Add the garlic and cook for about a minute.
2) Add the tomatoes and cook for about 5 minutes till tomatoes are partially cooked.
3) Add all the other ingredients and keep aside. This can be stored upto a week.
Cheese Sauce
1) Grate the cheese. In a heavy botton pan. Heat the milk and add the cheese. Cook till the cheese melts and add turmeric. Add milk as per the desired consistency. Remember the sauce thinkens as it cools.
You're done !! Have fun :)
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