TEX MEX PIZZA

Using flour tortillas as a base, top with beans, corn and cheese and then grill to make this tasty pizza.

Cooking Time : 10 min.
Preparation Time : 10 min.

Makes 6 pizzas.

Ingredients

12 flour tortillas
refried beans
cooked corn kernels
jalapenos
spring onion, chopped
tomato slices

For the topping

12 tablespoons grated cooking cheese
dried chilli flakes

Method

1. Cook the tortillas on a tava (griddle) on moderate heat until crisp.
2. On top of a tortilla, spread some beans, corn, jalapenos, spring onion and tomato slices. Put another tortilla on top. Cover with 2 tablespoons of the cheese and put below the grill until the cheese melts.
3. Repeat with the remaining tortillas and stuffing.
4. Top with crushed red pepper.
5. Serve hot.






REFRIED BEANS
Mexico's famous 'refried beans' aren't really refried at all.

Cooking Time : 15 min.
Preparation Time : 15 min.
Makes 4 cups.

Ingredients

2 teacups red kidney beans (rajma)
2 large tomatoes, chopped
1 clove garlic, crushed
2 to 3 green chillies, finely chopped
2 large onions, chopped
1/2 teaspoon chilli powder
1 teaspoon roasted cumin seed powder
2 teaspoons sugar
2 tablespoons butter
2 tablespoons oil
salt to taste

Method

1. Wash the beans and soak in water ovenight. Next day, drain.
2. Add the tomatoes, garlic, green chillies and half the onions and put to cook in a pressure cooker. Drain. Keep aside the drained water.
3. Heat the oil and fry the remaining onions for 1/2 minute.
4. Add the beans, chilli powder, cumin seed powder, sugar, butter and salt and cook for 2 to 3 minutes.
5. Mash the beans coarsely.
6. If the mixture is dry, add the drained water.
7. Serve hot

FLOUR TORTILLAS
With the Spanish influence, wheat flour was introduced in Mexico and was quickly used for making tortillas.

Cooking Time : 5 min.
Preparation Time : 15 min.
Makes 12 tortillas.

Ingredients

1 teacup wheat flour (gehun ka atta)
2 teacups plain flour (maida)
4 teaspoons oil
1/2 teaspoon salt

Method

1. Mix the flours, oil and salt and make a dough by adding enough warm water.
2. Knead the dough well and keep for 1/2 hour. Knead again.
3. Depending on the diameter you require for the dish, roll out the dough into 6" (150 mm.) or 9" (225 mm.) diameter thin rounds with the help of a little flour.
4. Cook lightly on a tava (griddle) and keep aside.

Tips

Make large quantities and freeze in a refrigerator, as tortillas are used extensively in Mexican food.
They should be present at every Mexican meal, served warm, stacked within warm white cloth.
And then placed inside a colourful straw basket.