1/2 crushed fresh Jalapeno pepper (or Red chilli pepper)
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tsp Sugar
1 tsp Salt for taste
1 lb Yellow Mexican Cheese, shredded
8 Flour Tortillas
1 cup Oil (to fry tortillas, not required for tacos)
1 cup Sour Cream (or yogurt)
1 cup shredded Lettuce or Cabbage
How to Make Mexican Enchilada or Taco
For enchiladas: Fry tortillas in frying pan for 1 minute on both sides and keep on paper towel to absorb the oil. (If you don't get tortillas from supermarket, make it at home like you make chapattis/rotis after mixing 2 cups maida and 1 cup wheat flour.)
In a steel pot, boil tomato sauce with garlic paste, ginger paste, salt, sugar and half of the taco mix and keep aside.
In another pan, mix refried beans with remaining taco mix and 1/2 tsp salt. Warm it on stove and stir for 3 minutes. (If you don't get refried beans, you can use any other dry beans like kidney beans, chora beans, red beans etc. after soaking overnight in water and adding 1 spoon soda to make it soft in the morning. Clean the soaked beans, boil to make them soft and crush. Do not make like paste.)
In an oven-proof oblong dish, place tortillas one at a time (or maximum two), add the refried beans mixture, place some shredded cheese and roll them over. Then pour tomato sauce over them, top with cheese and bake in microwave or oven for 2 to 3 mins to melt the cheese.
For soft tacos:
Put refried beans mixture in fried tortillas.
Add sour cream (or yogurt), shredded lettuce (or cabbage if lettuce is not available), shredded cheese, small pieces of fresh tomato and roll the tortillas over.
Serve with boiled tomato sauce prepared earlier.
Boil crushed meat in open steel pot with water for 1 hour. When meat is soft and tender, drain to remove water.
Add some crushed onions to the drained meat and use it instead of beans in tacos.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.