Indulge in the rich flavors of an Authentic Mexican Burrito crafted with an Indian twist using freshly prepared corn tortillas and a zesty rajma-tomato filling. These burritos blend the softness of homemade maize flour tortillas with a spicy and buttery kidney bean mix, making them a fulfilling and delicious treat for any meal.
To prepare the dough, mix 1 and 1/2 cups of maize flour with half a cup of all-purpose flour, 3 teaspoons of oil, and a pinch of salt. Add enough water to form a soft dough. Roll out the dough into thin chapati-like rounds and lightly cook them on a tawa without oil. Set aside once cooked.
For the flavorful burrito filling, soak 3 cups of rajma (kidney beans) overnight, then boil until tender. Drain and mash. In a pan, heat 3 tablespoons each of butter and ghee, sauté 3 finely chopped onions until translucent, then stir in the mashed beans. Add 1 and 1/2 cups of tomato puree, 8 to 9 tablespoons of tomato ketchup, and salt to taste. Cook the mixture until the color deepens and the ingredients meld into a rich, textured base.
To elevate the spice, make a homemade hot sauce. Soak 6 dried red chilies in half a cup of water. Sauté one chopped onion with 1 kg of chopped tomatoes and the soaked chilies. Add extra water if needed. Once the tomatoes soften, cool and blend the mixture into a smooth paste. Heat the paste with 2 teaspoons of oil, 3 teaspoons of sugar, 1/2 teaspoon of ajwain, and salt to taste. Let the sauce simmer for 10 minutes for an extra depth of flavor.
For assembling, place a portion of the rajma mixture on each tortilla. Add a generous drizzle of hot sauce and top with sour cream. Sprinkle with chopped spring onions, sliced jalapenos, and grated cheese. Fold the burrito tightly and serve hot.
This wholesome dish offers a perfect fusion of Indian and Mexican culinary traditions, ideal for family dinners or special gatherings. It’s not only satisfying but also packed with protein and bold flavors.
