Mexican Sizzler

by Tarla Dalal

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Let's journey to mexico. . . . . . The land of tacos and tequila. This sizzler is a fiery combination of veggie filled tortillas served with a stir-fry and spicy papri flavoured mashed potatoes.

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Mexican Sizzler recipe - How to make Mexican Sizzler

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Preparation Time: 25 mins Cooking Time: 60 mins Total Time: 851 hours 25 minutes 2Makes 2 servings
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Ingredients

For The Corn Tortillas
1/2 cup maize flour (makai ka atta)
1/2 cup whole wheat flour (gehun ka atta)
a pinch of salt

For The Tortilla Filling
1/4 cup chopped capsicum
1/2 cup chopped onions
2 large garlic (lehsun) cloves , finely chopped
1 green chilli , finely chopped
1/4 cup chopped tomatoes
1/4 cup sweet corn kernels (makai ke dane)
1/4 cup chopped paneer (cottage cheese)
1/4 cup canned baked beans
2 tbsp finely chopped spring onion greens
2 tsp oil
salt and to taste
2 tbsp grated processed cheese

For The Mexican Tomato Sauce
1 kg tomatoes
3/4 cup chopped onions
1 green chilli , chopped
1/2 tsp chilli powder
1/4 tsp dried oregano
2 pinches of sugar
2 tbsp oil
salt to taste

For The Vegetable Stir-fry
1/2 cup zucchini , sliced
1/4 cup carrot , sliced
1/4 cup baby corn , sliced
1/4 tsp roasted cumin seeds (jeera) powder
1 tsp butter
salt to taste

For The Paprika Mashed Potatoes
1 cup boiled and mashed potatoes
1 tbsp butter
1 to 2 tbsp milk or cream
1/2 tsp dry red chilli flakes (paprika) or chilli powder
salt to taste

For The Garnish
1/2 cup chopped spring onions
1/4 cup grated processed cheese
1/2 recipe guacamole

Other Ingredients
1 tbsp oil mixed with 1 tablespoon water

Method

For the corn tortillas

Combine both the flours and salt and knead into a soft dough using warm water.
Allow it to rest for 10 to 15 minutes. Divide the dough into 4 equal parts.
Roll them into 4 chapatis approx. 150 mm. (6") in diameter.
Cook them on a griddle (tava) till both sides are lightly browned. Keep aside.

For the tortilla filling

Heat the oil and sauté the capsicum, onions and garlic till the onions are translucent.
Add the green chilli, tomatoes, corn, paneer, baked beans, salt and pepper and mix well.
Remove from the flame and add the spring onion greens. Add in the cheese and keep aside.

For the mexican tomato sauce

Put the tomatoes in hot water for 10 minutes. Peel the skin and chop the tomatoes.
Heat the oil and sauté the onions for ½ minute. Add the green chilli and sauté again for a few seconds.
Add the tomatoes, chilli powder, oregano, sugar and salt. Simmer for 10 to 12 minutes till it is thick. Keep aside.

For the vegetable stir-fry

Heat the butter in a pan and add the vegetables.
Add the salt and ¼ cup of water and allow the vegetables to soften till the water evaporates.
Add the cumin powder and mix well.

For the paprika mashed potatoes

Combine the milk, butter and salt in a pan and bring to a boil over a slow flame till the butter melts. Add this to the mashed potatoes.
Mix all the ingredients in a bowl till the mixture is smooth (strain the mixture if necessary to remove any lumps).
Spoon into a piping bag and keep warm.

How to proceed

Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
Fill the warm tortillas with the filling mixture and roll them up to make frankie rolls. Keep aside.
Place 2 rolls on a hot sizzler plate and surround them with the vegetable stir-fry.
Pipe the paprika mashed potatoes on one side of the plate.
Pour the mexican tomato sauce over the tortillas and sprinkle the spring onions and cheese on top. Serve topped with guacamole.
Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
Pour the oil-water mixture over the cast iron plates for a sizzling effect.
Serve immediately.