BURRITO

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Burrito

To make a Burrito you need to make the following
Tortillas
Red Salsa
Guacamole
Sour Cream
Refried Beans
Fajita Vegetables. 


Tortillas

Ingredients

  • 2 Cup Makai Atta
  • 1.5 cups Maida
  • 1/2 teaspoon salt
  • Oil
  • 1.5 cups warm water

Instructions

  • Add 2 cups makai atta, maida and 1/2 teaspoon salt, oil to a mixing bowl.  Add 1 cup of the warm water and stir until the water is absorbed.  Add the rest of the water incrementally until the flour melds into a dough.  Use your hands to knead the dough into a cohesive ball.  If the dough is sticking to your hands, add a bit of maida to dry it out.
  • Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
  • Flatten the dough balls using a tortilla press or a flat bottomed pan. Be sure to line each side of the dough ball with plastic or ziploc pieces.
  • Heat a skillet or comal to medium-high heat.

Refried Beans

Ingredients

  • 1 can black beans (or pinto beans/ kidney beans
  • 1/2 onion
  • 2 garlic cloves
  • 2 chipotles in adobo/ or green chillie
  • 1 tablespoon adobo sauce/ tabasco
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • freshly cracked black pepper
  • 1/2 cup stock (or water)

Instructions

  • Start by peeling 2 garlic cloves and roughly chopping 1/2 onion.  Cook the onion and garlic in a dollop of oil over medium heat (you can leave the garlic cloves whole). 
  • Once the onion is starting to brown, approximately 5-8 minutes, add 1 can beans (drained and rinsed), 2 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked black pepper, and 1/2 cup stock (or water). Let simmer for a few minutes until heated through and then add everything to a blender, combining well.  
  • Take a final taste for seasoning and heat.  Add more salt if necessary and if you want more heat you can add more chipotles (or adobo sauce).
  • Serve as is or saute them in some oil (or lard!) over medium heat for a few minutes to thicken them up.
  • Store in an airtight container in the fridge.  (Keep in mind that beans don't last long so eat 'em up soon!)
Red Salsa

Ingredients

  • 2 tomatoes
  • 1/2 onion
  • 1 jalapeno
  • 15-20 sprigs cilantro
  • juice of 1 lime
  • 1/4 teaspoon salt (plus more to taste)

Instructions

  • Give the tomatoes, jalapeno, and cilantro a good rinse.  Peel the onion and de-stem the tomatoes and jalapeno.  I usually twist off and discard the bottom, thicker portions of the cilantro stems, but keep the upper portion of the stems that hold the leaves together. 
  • Finely chop the 2 tomatoes, 1/2 onion, and jalapeno into 1/4" sized chunks.  Finely dice the cilantro.  For a milder version you can start by using only 1/2 of the jalapeno and adding more incrementally if you want more heat. 
  • Combine the tomato, onion, jalapeno and cilantro in a mixing bowl.  Add a heaping 1/4 teaspoon of salt and the juice of a single lime.  Mix together well and taste for seasoning.  Add additional salt and lime if necessary (I added more salt to this batch).
  • Serve immediately or store in an airtight container in the fridge.
Sour Cream

Ingredients











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