Mexican Flavour

1.Burritos

Ingredients:
4 Flour tortillas/ flour rounds
1/2 cup refried beans
1 cup lettuce (shredded)
1/2 cup grated cheese
1 medium onion(finely chopped)
1/4 cup salsa fresca.

Method:
Mix together beans, onion and cheese. Heat tortillas on a griddle plate until hot but make sure it does not become dry. Place about 2 tbsp of beans mixture below the center of the tortilla. Top it up with the salsa fresca and fold sides of tortilla over the filling to the center. Serve immediately as burritos as they become soggy very soon.

2.Salsa Fresca:

Ingredients:
4 medium tomatoes
1 medium onion
2 jalapeno peppers
2 tsp olive oil
1 tsp vinegar
1/2 lemon
1/8 tsp dried oregano
Salt to taste
2 tbsp chopped coriander leaves.

Method: Cut tomato on the base, make a cross slit on the topside and put in boiling water for 30 seconds. Remove and immediately put them in cold water. Peel, de-seed and chop it roughly. Chop onions and peppers as fine as possible. Squeeze the lemon, strain and keep the juice. In a medium size bowl, mix tomatoes, onion, peppers, olive oil, vinegar, lemon juice and salt. Crush the oregano and add. Keep the sauce aside for at least 2 hours to blend the flavours. Serve at room temperature with nachos or any snack of your choice. regular vinegar.

3.Lemon And Tortilla Soup:

Ingredients:
2 Corn Tortillas
1 medium tomato
2 medium onions
4 green chillies
1 lemon
A pinch of saffron
2 tsp vegetable oil
4 cups vegetable stock
Salt to taste
1 tbsp lemon juice
4 walnuts
1/2 cup cream
Oil for deep frying

Method:
Roughly chop vegetables like carrots, French beans, onion, leeks, celery, garlic and boil in plenty of water. Once it comes to a boil simmer and strain. Cut tortillas in strips. Wash and chop the tomatoes, onions and green chillies. Cut lemon into four. Dissolve saffron in warm water. Shell the walnuts and cut into four. Heat oil in saucepan and fry tortilla strips until brown and crisp. Keep aside. Heat 2 tsp of oil in a large saucepan. Sauté add onions and green chillies. Add the vegetable stock and salt. Cover and simmer for 20 minutes. Add tomatoes, lemon juice, shelled walnut pieces and saffron and simmer for another 10 minutes. Remove from heat. Add fried tortilla strips and cream. Serve hot.

4.Corny Potatoes:

Ingredients:
8 medium potatoes
2 medium onions
6 cloves garlic
1/2 cup corn kernels
1 tbsp coriander leaves (chopped)
1 tbsp celery (chopped)
4 tbsp butter
1/2 tsp pepper powder
Salt to taste
1/4 tsp paprika powder
1/4 cup fresh cream
2 tbsp grated cheese.

Method:
Peel and chop the onions and garlic. Wash the potatoes with the skin and wrap in aluminum foil. Preheat the oven to 200 degree F. Bake the potatoes for about 30-40 minutes till they are tender. Remove a little foil and potato skin from the top. Scoop a little portion of the potato to make a hole in the centre. Heat butter and saute onions, garlic and celery. When onions turn golden brown add corn, salt, black pepper powder, coriander and paprika powder and saute for 3-4 minutes. Finally add the fresh cream. Stir well and cool. Once the mixture is lukewarm, put it in the hollow potatoes and top it with grated cheese. Bake in the oven till cheese is golden brown. Serve hot with a side salad.