Mexican sizzler

Posted on June 25, 2009. Filed under: sizzler | Tags: , |

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.

Cooking Time : 60 mins.
Preparation Time : 25 mins.

Makes 2 sizzlers.

For the corn tortillas
½ cup maize flour (makai ka atta)
½ cup whole wheat flour (gehun ka atta)
a pinch of salt
For the tortilla filling
¼ cup capsicum, chopped
½ cup onions, chopped
2 large cloves garlic, finely chopped
1 green chilli, finely chopped
¼ cup tomatoes, chopped
¼ cup sweet corn kernels
¼ cup paneer (cottage cheese), chopped
¼ cup baked beans, canned
2 tablespoons spring onion greens, finely chopped
2 teaspoons oil
salt and pepper to taste
2 tablespoons cheese, grated
For the Mexican tomato sauce
1 kg. tomatoes
¾ cup onions, chopped
1 green chilli, chopped
½ teaspoon chilli powder
¼ teaspoon oregano
2 pinches sugar
2 tablespoons oil
salt to taste
For the vegetable stir-fry
½ cup zucchini, sliced
¼ cup carrots, sliced
¼ cup baby corn, sliced
¼ teaspoon roasted cumin seed (jeera) powder
1 teaspoon butter
salt to taste
For the paprika mashed potatoes
1 cup boiled and mashed potatoes
1 tablespoon butter
1 to 2 tablespoons milk or cream
½ teaspoon paprika or chilli powder
salt to taste
For the garnish
½ cup spring onions, chopped
¼ cup cheese, grated
½ recipe guacamole
Other ingredients
1 tablespoon oil mixed with 1 tablespoon water
For the corn tortillas
1. Combine both the flours and salt and knead into a soft dough using warm
2. Allow it to rest for 10 to 15 minutes. Divide the dough into 4 equal parts.
3. Roll them into 4 chapatis approx. 150 mm. (6″) in diameter.
4. Cook them on a griddle (tava) till both sides are lightly browned. Keep aside.
For the tortilla filling
1. Heat the oil and sauté the capsicum, onions and garlic till the onions are
2. Add the green chilli, tomatoes, corn, paneer, baked beans, salt and pepper and
3. Remove from the flame and add the spring onion greens. Add in the cheese and keep aside.
For the Mexican tomato sauce
1. Put the tomatoes in hot water for 10 minutes. Peel the skin and chop the tomatoes.
2. Heat the oil and sauté the onions for ½ minute. Add the green chilli and sauté again for a few seconds.
3. 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
1. Heat the butter in a pan and add the vegetables.
2. Add the salt and ¼ cup of water and allow the vegetables to soften till the water evaporates.
3. Add the cumin powder and mix well.
For the paprika mashed potatoes
1. 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.
2. Mix all the ingredients in a bowl till the mixture is smooth (strain the mixture if necessary to remove any lumps).
3. Spoon into a piping bag and keep warm.
How to proceed
1. Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
2. Fill the warm tortillas with the filling mixture and roll them up to make frankie rolls. Keep aside.
3. Place 2 rolls on a hot sizzler plate and surround them with the vegetable stir-fry.
4. Pipe the paprika mashed potatoes on one side of the plate.
5. Pour the Mexican tomato sauce over the tortillas and sprinkle the spring onions and cheese on top. Serve topped with guacamole.
6. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
7. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
8. Serve immediately.

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