Food talk
Mexican dosa

Like kathi or parantha rolls, stuffed tortillas may be enjoyed hot or cold, writes Pushpesh Pant

We love everything Mexican — tequila tops the list and chilli con carne comes a close second. To tell you the truth, we have never had the panache to go out in sombrero or with a bandana declaring our solidarity with the poncho wearers but we have been more than making up by downing the food dished out by the Latin American eateries. The purists may fret and fume at our gaucherie but we have been quite content with refried beans, steam roller chicken, fajitas, nachos and tacos that the Rodeo and the Ranch have been dishing to denizens of Delhi for decades. Even the fiery jalapenos hold few terrors for us Indians who have been weaned on Nagori and rasampatti mirchi.

Our only problem has been the tortillas. The roomali look-alike corn bread is not easy to make but has an irresistible charm. It can be the base for myriad wraps reminiscent of kathi or parantha rolls. The stuffed tortilla can be deep-fried and put the spring rolls to shame. The first time we came across the exotic word was in the writings of Nobel Prize winner John Steinbeck — one of his novels was titled Tortilla Flat, or so we recall and the chase for holy grail has not ceased since. You can well imagine our delight when in the corner grocery store we sighted a pack of tortillas manufactured by a popular bakery. We have since that happy day had a great time turning what others like to call enchiladas and esquiladas but we identify them best as Mexican dosa. Like kathi or parantha rolls, they may be enjoyed hot or cold. What is even more encouraging is that you do not have to lose heart if readymade tortillas are not at hand, good old roomali obtained from any traditional Muslim eatery packed with a Mexican filling will give you as much satisfaction. The filling can change from vegetarian to non-vegetarian to suit individual tastes and requirements.

Chef’s corner

Ingredients
Tortillas or roomali roti four
Rajmah (cooked) 1 cup
Onion (medium, chopped (not too fine)
one Sweet corn (frozen) ½ cup
Roasted cumin powder ½ tsp
Garlic cloves (crushed) 3-4
Tomatoes (medium, chopped fine) two
Olive oil 1 tbsp
Tomato sauce 2 tbsp
Tabasco sauce 1 tsp
Whole red chilli (deseeded and chopped)one
A small head of cabbage (washed and shredded fine)
Salt to taste

Method
Heat oil in a non-stick skillet or pan. Add onions and stir-fry till onions are translucent, now add the cabbage and sweet corns, mix well. Now add the tomatoes, along with the salt, and stir-fry for about two minutes. Add rajmah.

Sprinkle Tabasco sauce and cumin powder. Spread the tortilla each on a plate and spread a spoonful of tomato sauce, divide the filling in equal portions and place a portion each on the tortilla, flatten and fold over. Serve as a substantial snack or a light meal.

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