I love Mexican food. Barring salsa, however, I’ve never attempted anything under this cuisine. Since this project is all about experimenting and exploring, I decided it’s high time I got over my apprehensions and make one of my favorite comfort foods — burrito.
Most recipes I read mentioned a ready-made packet of tortilla wraps. It’s not a common sight in Indian stores or supermarkets and I wasn’t sure the ones available will be all that fresh. So I thought I’ll try and make tortilla at home. Took some white flour and kneaded it with oil, lukewarm water, salt and pinch of baking powder.
This is the part where I made a huge mistake. I’ll come to it later.
Once the dough was set, I covered it with a damp cloth and began working on the filling.
First I cooked some rice, and then I boiled a cup of pinto beans that I had soaked in water over the night. Up next, heat the saucepan, pour some olive oil and add chopped onions, de-seeded jalapenos, minced garlic and half a teaspoon of crushed cumin seeds. Stir the following. After it acquires a golden look, add generous tablespoons of tomato puree, a tiny sprinkling of sugar and salt as per taste. Stir some more till it gets all bubbly and nice. Time to introduce the pinto beans and corn, along with half a cup of water –cook it for about 10-15 minutes on a low flame.
Mix this with the rice and you have your filling. Get back to the dough and rolling pin and prepare somewhat large, semi-cooked chapattis out of the same.
Once the tortilla discs are ready, carefully toss some of the filling on the flat base, grate some cheddar cheese and roll it up into a compact wrap. Shower some more cheddar on top and bake it for 10 minutes in the oven.
Serve it with salsa or guacamole dip.
Usually, I’d follow the description with a yay or yummy. B-u-t, as I mentioned earlier on, I goofed up one of the steps. It’s so silly, really. When I was kneading the dough, I ran out of maida (white flour). Mom asked me to look for it in another container in the drawer filled with ‘what appeared to be maida’ to my inexperienced eyes. Turns out it was rice flour. 😐
As it turns out, my wraps were kinda stiff and bland, none of the chewy texture I had hoped them to wear. Yeah, sure they are edible and the filling is actually quite tasty.
Even then, being my worst critic, I’ll admit you have to be really in love with me to enjoy this burrito. Why I’d give it a one and half star rating.