I love Mexican food. It was during my stint in the US that I got introduced to Mexican cuisine. We used to frequent a chain of eatery called Chipotle that served fabulous food...and it was an instant hit with me :) In fact, it seemed to be a favourite of many Indians. I guess its because of the slight similarity between Mexican and Indian cuisines. Like Indians, Mexican's too use Rice as a staple. Rice along with red and black beans is a common combination there. This ombination reminds us of our good old Rajma Chawal (Kidney beans gravy and rice). They serve this rice-bean dish, called a Buritto Bowl, along with a lovely ensemble of accompaniments like guacamole, fresh cream, fajitas, lettuce... oh YUM!!!
Apart from Rice, a flat bread called Tortilla is very extensively used in Mexican cuisine. Tortilla (pronounced as tor-tia) is very similar to our rotis or chapatis. Tortillas are slightly thinner than chapathis and are made of a major proportion of all purpose flour (maida) and a little wheat flour. Also, a good amount of olive oil going into the dough.They can be pre-prepared and stored int he freezer for later use.
In Mexican cuisine, Tortlillas are used to make Burittos, which are wraps with filling made of all the stuff that makes a Burrito Bowl, except that everything is wrapped in a Tortilla in this case much like our chapathi-wraps. Tortillas are also used to make Quesadillas, which is a dish that is a cross between a sandwich and pizza! Oh... its delicious. (Interested? Then, stay tuned for... that is coming up next!)
Makes: 10 Tortillas
Prep Time: 15 mins
Cooking Time: 15 mins
Adapted from here.
All-purpose Flour / Maida - 1 1/2 cups
Wheat Flour - 1/2 cup
Olive Oil - 6 tbsp
Baking Powder - 1/2 tsp
Salt - as needed
Warm Water - as need
- In a bowl, mix both the flours, salt, baking powder.
- Add olive oil and mix well using your finger tips. Slowly, add in warm water little by little and knead in to a smooth dough. Set aside this dough for 15 minutes.
- Then, divide the dough into 10 equal-sized balls.
- Roll out these balls into thin rounds, (thinner than chapathis) using a little flour, if needed to ensure the dough doesn't stick to the base.
- Heat a griddle. On medium flame, toast the flattened tortillas on both sides until you slight golden dots starts to appear. Do not over cook.
- You may store these tortillas in a zip-lock bag in your freezer. They keep well for a few weeks.