Mexican Sizzler

This sizzle is a fiery combination of tortillas filled with vegetables served with mashed potatoes with spicy papri.

Preparation Time: 25 mins
Cooking Time: 60 mins
Total Time: 1 hours 25 minutes
Makes 2 servings

Ingredients of Mexican Sizzler

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 greens2 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 of Mexican Sizzler

For the corn tortillas

  1. Mix the flours and salt and knead into a soft dough using lukewarm water.
  2. Let stand 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 hot plate (tava) until both sides are lightly browned. Set aside.

For the tortilla filling

  1. Heat the oil and sauté the bell pepper, onions and garlic until the onions are translucent.
  2. Add the green pepper, tomatoes, corn, paneer, baked beans, salt and pepper and mix well.
  3. Remove from the flame and add the green onions. Add the cheese and set 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 pepper and sauté for a few more seconds.
  3. Add the tomatoes, chili powder, oregano, sugar and salt. Simmer for 10 to 12 minutes until it is thick.
  4. Set aside.

For the vegetable stir-fry

  1. Heat the butter in a saucepan and add the vegetables.
  2. Add salt and ¼ cup of water and let the vegetables soften until the water evaporates.
  3. Add the cumin powder and mix well.

For the paprika mashed potatoes

  1. Combine milk, butter and salt in a saucepan and bring to a boil over low heat until the butter melts. Add this to the mashed potatoes.
  2. Mix all the ingredients in a bowl until the mixture is smooth (filter the mixture if necessary to remove lumps).
  3. Pour into a piping bag and keep warm.

How to proceed

  1. Heat 2 sizzling plates on an open flame until they are red and place them on their respective wooden trays.
  2. Fill the hot tortillas with the filling mixture and roll them up to make frankie rolls. Set aside.
  3. Place 2 rolls on a hot plate and surround them with sautéed vegetables.
  4. Pipe the paprika puree on one side of the plate.
  5. Pour the Mexican tomato sauce over the tortillas and sprinkle the onions and cheese over the top. Serve garnished with guacamole.
  6. Repeat with the other ingredients on the other sizzling plate to make another sizzling.
  7. On the cast-iron plates, pour the oil-water mixture for a sizzling effect. Serve immediately.

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