CPK Tostada

Though I have never been a big fan of pizza, I am always up for 'CPK Tostada'. For last five years, we both have become addicted to CPK Tostada. We go there often and order this same dish without even looking at the menu. It is so yummy that so far I have never paid close attention to its ingredients. The only thing that got registered about this dish was that it was Mexican version of Pizza. 

Generally, I avoid outside food as much as possible. So during my last visit, I had a close look and was thrilled to figure out how simple it was to try at home. Almost all ingredients are handy and with store bought pizza crust, it's a job of minutes! 

Mine was extensively home made as I used Rajma in place of canned beans. Even I made salsa and chips at home. Preparation Time and Cooking Time shown below do not include time to prepare chips and salsa. 

Makes 6 medium pizza 

Preparation Time: 20 Minute + soaking time for beans * 

Cooking Time: 45 Minute  

* Can be replaced with canned re-fried beans. 

Ingredients 

1 cup kidney beans 

1 tsp taco seasoning 

1 tsp olive oil 

1/2 tsp cumin seeds 

1 clove of garlic, minced 

 6 pc pizza crust 

Sour cream per taste 

2 cup cold salsa ** 

1 cup shredded lettuce 

1 cup diced tomato 

3/4 cup Mexican blend cheese 

Tortilla chips *** 

Salt 

** Do not boil tomato and do not add corn kernels 

*** Use ready chips or fried/baked tortilla. I had neither of them so I mixed equal quantity of plain flour and corn flour, added salt and enough oil to sieve the flour. Rolled into thin strips, deep fried them and sprinkled with taco seasoning. 

Procedure 

1. Soak beans for 6-8 hours and pressure cook them with salt 

2. Heat olive oil, add minced garlic, cumin seeds, taco seasoning and cooked beans 

3. Lightly mash beans with fork or potato masher, add little water if required 

4. Brush pizza crust with olive oil and bake at 350 F for 5-7 minute until it turns light brown and crispy 

5. Spread sour cream, salsa and beans mixture. Top it with cheese and bake again until cheese is melted 

6. Add toppings of lettuce, tomato and tortilla chips 

7. Serve hot with salsa and/or sour cream

Tortilla Rolls

A while ago a friend of mine shared this amazing recipe. These simple and delicious rolls are perfect appetizers for any occasion. And the best part is that they can be prepared in advance. After I had them for the first time, I thought several times to make them myself. But somehow it never became front burner priority. Then recently, I wanted to prepare appetizer and I did not want to put much efforts. Luckily, I had all ingredients available so could not wait to give it a shot!

Original recipe had green onions and jalapeno but I added green pepper and black olives and sprinkled taco seasoning as well. Instead of serving them immediately I wrapped the entire roll in plastic wrap and refrigerated for couple of hours.

Makes 35-40 rolls

Preparation Time: 10 Minute

Cooking Time: NIL + Refrigeration time

Ingredients

4 pc tortillas

3 tbsp sour cream (at room temperature)

5 tbsp cream cheese (at room temperature)

4 tbsp green onions, finely chopped

4 tbsp green pepper, finely chopped

4 tbsp jalapeno, finely chopped

4 tbsp black olives, finely chopped

4 tbsp coriander leaves

1 tsp taco seasoning

Procedure

1. Mix sour cream and cream cheese thoroughly

2. Spread this on tortilla and add all veggies

3. Sprinkle taco seasoning

4. Make a tight roll, cover with plastic wrap and refrigerate for couple of hours

5. Cut into 1/2" thick rolls

These rolls can be served with salsa. Although they taste equally good just like that!

Mexican Chaat!

Who can say no to delicious Indian Chaat? Smothered between tamarind and coriander-mint chutney, yogurt and usually stuffed with potato and chickpeas mixture and then loaded with other bunch of spices - Indian Chaat is the most popular street food. It is kind of addictive too. You know it's not healthy and hygienic, but you just cannot resist them.

And when you do not have luxury to live in your home country, you become adapt in ways you haven't imagined. I make Chaat very often and mostly completely from scratch, but still I do not have satisfaction of having the very same dish on the streets of India. Lately I wanted to try something different based on Chaat and I came up with this Mexican Chaat idea. It was not much of an experiment though since I use almost all ingredients in salad except sour cream.

I literally replaced essential Chaat ingredients with their Mexican counterparts. Like,

Chickpeas = Beans

Potato = Pepper + Corn

Chutney = Taco sauce

Yogurt = Sour cream with taco seasoning

Ideally we need Tortilla Scoops as base but as this was my last minute idea, I worked with Toastada Shells.

Makes 8 Tostada or 25-30 tortilla scoops

Preparation Time: 15 minute + soaking time

Cooking Time: 15 Minute

Ingredients

1/2 cup red kidney bean

1/4 cup onion, diced

1/4 cup cherry tomato, cut in halves

1/4 cup corn kernels

1/4 cup mixed pepper, diced

1/4 cup taco sauce

1/4 cup sour cream

1/4 tsp taco seasoning

1/2 cup Mexican blend cheese

1/2 tsp lime/lemon juice

8 Tostada shells or tortilla scoops

Salt and Pepper

For Garnishing,

Coriander leaves,

Scallions, finely chopped

Procedure

1. Soak beans for 6-8 hours and pressure cook them with salt

2. Add salt and taco seasoning to sour cream and whisk thoroughly

3. If using toastada shells, bake them as per instructions till become crispy

4. Mix diced onions, peppers and corn and season them with salt, pepper and lime juice

How to serve,

1. Take a scoop or a shell, spread layers of beans, veggie mixture, sour cream, taco sauce and cheese

2. Top with cherry tomatoes and garnish with coriander leaves and scallions

3. Serve immediately

See, now Chaat can be healthy too and I'm sure kids who say BIG NO to salad will literally hog this :).

Stuffed Peppers

I was all set to make stuffed peppers with first batch of home grown peppers. Inspired from Mexican Cuisine, these colorful bites are festive and mighty tasty. Stuffed with rice and beans, topped with cheese and sauce and then baked at perfection, these peppers make delicious side dish along with Tacos/Enchiladas/Burritos.

Originally I had thought to make Indian version, stuff them with potato and onion and fry them on griddle.I so much love this dish but unfortunately cannot make often since it requires small and tender peppers. During summer, I pick fresh peppers from farm exclusively for this dish only.So this year when I decided to plant a few vegetables myself, peppers were top in the list. However, about the same time when first batch was ready, I also found small red, orange and yellow peppers as well in a local grocery store. Hence I decided to make Mexican style instead.

Yields 12 servings (Small size peppers)

Preparation Time: 10 Minute + soaking time

Cooking Time: 1 Hr

Ingredients

1/2 cup rajma/black kidney beans

1/4 cup sliced onions

1/4 cup corn

1/4 cup tomato, diced

2 tbsp black olives, chopped

1 clove of garlic, minced

1/4 cup rice

2 tsp taco seasoning

1 tsp olive oil

1/4 tsp cumin seeds

1 tbsp salsa

1/4 cup taco sauce

1/3 cup Mexican blend or cheddar cheese

12 pc peppers (I used different colors)

Salt

Procedure

1. Scoop peppers and take out the seeds. Lightly brush them with olive oil and bake them at 350 F for 30-40 minute or until they are cooked. Turn the sides frequently

2. Soak beans for 6-8 hours and then pressure cook them

3. Cook rice with 1/2 cup of water, keep it aside

4. Heat oil in skillet, add cumin seeds, onion and garlic. When onions become translucent, add tomatoes, corn, olive, beans and rice

5. Add salt, taco seasoning, salsa and mix well, turn off the heat

6. Now stuff pepper with this rice-bean mixture, top with sauce, cheese and bake at 350 F until cheese is melted (About 10 minute) and then broil it for another 4-5 minute so cheese can form crispy layer

7. Serve hot

Tomato Corn Salsa

Chilled tomato salsa with corn and hint of jalapeno is a BIG YES on hot afternoon. Salsa is rich in vitamin C and low in cholesterol (though chips are another extreme :)). The other day when I was entertaining guests, I decided to serve chips and fresh salsa (cold) in appetizer. Leftover I used to make tostadas. It can be prepared in a jiffy and homemade thing always adds value to the menu :)

Yields 2.5 to 3 cup

Preparation Time: 10 Minute

Cooking Time: 10 Minute + chilling time

Ingredients

1 can of diced/whole tomato (14-16 oz size)

1 fresh tomato

1 jalapeno

1 small onion, diced

2 cloves of garlic, minced

Juice of one lime

Pinch of sugar

Dash of black pepper

½ tsp cumin powder

½ tsp red chili powder

2 tbsp coriander leaves

A small handful of corn kernels

Salt

Procedure

1. Boil and peel tomato, keep it aside

2. Boil corn kernels, keep them aside

3. Mix tomatoes, jalapeño, onion and garlic in a food processor, blend well

4. Add all remaining spices and again mix well (Do not make it very smooth, it should have little chunky texture)

5. Add corn and mix well

6. Serve cold

Guacamole

The other day when I was making Burritos/Mexican Pizza, I realized that I did not have Guacamole. But I did have avocado. We both love guacamole very much, not only with Mexican food but also with chips and crackers. It's a traditional Mexican Dip where ripe avocado is mashed using mortal and pestle along with onion, tomato and garlic. I neither had patience nor time to follow an authentic recipe, so I used food processor instead.  And I am really happy since now I do not have to be dependent on store bought guacamole.

Yields 2 cup

Preparation Time: 15 Minute

Cooking Time: NIL

Ingredients

2 ripe avocados

1/2 onion

1 tomato

Juice of 1-2 lime, as per taste

1/2 tsp cumin powder

2 cloves of garlic

1/2 tsp cayenne pepper **

2 tbsp coriander leaves

Salt

** Can be substituted with red chili powder

Procedure

1. Scoop and dice avocados. Add salt, cayenne pepper, cumin powder and lime juice and keep it aside (retain the juice and use it later to grind)

2. Dice tomato and onion

3. Mix all ingredients and grind into a smooth paste

This homemade guacamole can be refrigerated for a week or so.

Veggie Bean Burritos

It has been quite some time since I have had homemade Mexican food. Being vegetarian, I have to play with just beans and veggies. Though my favorite picks are Crunchy Tacos and Mexican Pizza, I make Enchiladas and Burritos also quite often. Then recently when I was making Burritos I realized that I did not know exact difference between Enchiladas and Burritos except the way they are rolled and use of enchilada sauce.

So I looked for more information online and found out that enchiladas are authentic Mexican food while burritos are more like a fusion Tex-Mex food. Burritos require plain flour tortillas as opposed corn flour ones in enchilada. Enchiladas are baked with generous amount of sauce and cheese. While burritos are made using veggies and sometimes rice along with beans and salsa. They are not baked usually and served with sour cream. Anyway, enough of theory and here is the recipe of my favorite veggie bean burritos :)

Makes 8 Burritos

Preparation Time: 10 Minute + soaking time for beans

Cooking Time: 20 Minute

Ingredients

1 cup Rajma/black kidney beans

½ cup sliced onions

½ cup red/green pepper

½ cup corn

Medium avocado cut into small pieces

2-3 cloves of garlic, finely chopped

1 medium tomato, cut into small pieces

2 tsp Taco seasoning

1 tsp olive oil

½ tsp cumin seeds

2 tbsp + 1 cup salsa **

8 flour tortilla

Salt

½ cup Mexican blend cheese

Sour cream to serve burrito

** You can use any store bought/homemade tomato based salsa. This is optional, but without salsa I find burritos little on drier side

Procedure

1. Soak kidney beans for 6-8 hours and pressure cook them

2. Heat oil in skillet, add cumin seeds and onions and garlic

3. When onions turn translucent add corn, pepper and beans

4. Add salt, taco seasoning and salsa and mix well

5. Add tomatoes and turn off the heat

6. Now take a tortilla, spread this beans-veggies mixture and cheese

7. Roll tortilla into burrito and put directly on grill at 350F for 5-7 minute (This is optional, but I find them better this way)

8. Serve hot with salsa and sour cream

These burritos are very filling and make a complete meal. And to my surprise, they stay good and do not become soggy even after 3-4 hours. Which is just perfect for picnics and potlucks, even better!

Tomato Salsa

So far whenever I have made tomato based salsa, I have mixed finely chopped tomatoes, onions and jalapeños. This works absolutely fine with chips or as a side with Mexican food, but not when you want to use with burritos. Recently when I was making burritos I realized that I had run out of store bought salsa and had to come up with this last minute fix. I am quite happy with it and at least for burritos, I do not have to rely on ready made salsa.

Yields about 1.5 cup

Preparation Time: 5 Minute

Cooking Time: 20 Minute + refrigeration time

Ingredients

4 medium tomatoes

½ onion

1 jalapeno

2 cloves of garlic

1 tsp coriander leaves

Salt

Procedure

1. Peel garlic, stem off jalapeno and arrange garlic, tomatoes (without cutting/peeling) and jalapeño in a baking tray at 350 F

2. Flip the sides frequently and when skin becomes charred , take them out (Garlic, tomatoes and jalapeno will get cooked in this order, altogether takes 15-20 minute)

3. Once they are out of oven, keep them covered using aluminum foil until they cool down completely and then grind into a smooth paste (Retain tomato skin and do not add water)

4. Finely chop onions and add to tomato mixture

5. Add salt and coriander leaves and mix well

6. Serve cold

Enchilada

I had homemade Enchiladas prepared by a friend the very next day I arrived in US and I fell in love with Mexican Food

Makes 8 Enchiladas (10’)

Preparation Time: 30 Minute + soaking time

Cooking Time: 30 Minute

Ingredients

8 pc corn flour tortillas

1 cup rajma/Kidney Bean **

1 tsp olive oil

1 small onion, chopped

A can of medium enchilada sauce

¼ cup avocado salsa

1 cup Mexican blend cheese

2 tsp taco seasoning

Jalapeno and Olive Slices (Optional)

Salt and Pepper

Procedure

1. Soak beans for 6-8 hours and pressure cook them

2. Heat oil in skillet, add onions

3. When onions turn translucent, add taco seasoning, beans, half a can of sauce and ½ cup cheese

4. Stir it for couple of minute and turn off the heat when cheese is melted

5. Warm tortillas in microwave for 20 second

6. In a baking tray, spread each tortilla with Avocado Salsa, fill it with bean stuff and turn it into tight roll

7. Pour over remaining sauce and cheese

8. Top with olive and jalapeno slices

9. Bake it at 350 degree for about 12-15 minute or until cheese is melted

Mexican Corn Dip

We tasted this dip first time at Chevy’s; this was my first experience with authentic Mexican food. This was severed as a side with enchiladas. We loved the taste but then it never occurred to me to try it at home. Then couple of days back, I was making Mexican Pizza and desperately looking for some side dish which would also serve as a dip for chips.

Yields about 2 cup

Preparation Time: 15 Minute

Cooking Time: NIL

Ingredients

1 11 oz can mexicorn

3 tbsp sour cream

6 tsp mayo

1/4 cup shredded cheddar

2 tbsp scallion, finely chopped

1 tsp chopped jalapeno

4-5 pc chopped olives

1/4 tsp cumin powder

1/4 tsp sugar

Salt and pepper

Procedure

1. Drain corn and pat dry with towel

2. In a bowl, mix mayo, sour cream, cheese, jalapeno, salt, sugar, pepper and cumin powder

3. Add corn this mixture

4. Garnish with scallion and olives

5. Chill it for at least for 2-3 hours before serving

This is an excellent dip choice to serve a large group, works great as an appetizer with chips.

Chunky Avocado Salsa

Salsa and Dorritos was my favorite snack during my earlier days in US. Every week when we would go for grocery, we would make sure to buy salsa and chips. But after sometime, I lost crave and also realized store bought salsa is full of vinegar and preservatives. So using avocado I tried making it home and now I think it’s up to the mark to share recipe on my blog.

Yields 1.5 cup

Preparation Time: 15 minute

Cooking Time: NIL

Ingredients

1 medium avocado

1 tomato

1 onion

2 hot jalapenos

2 stems of cilantro

For dressing

1 tbsp olive oil

½ tbsp lemon juice (Vinegar is better option though)

2 cloves minced garlic

Salt and Pepper

For Garnishing

5-6 cherry tomatoes (optional)

Procedure

1. Mix all ingredients for dressing and whisk them thoroughly

2. Finely chop tomato, onion, jalapeno and cilantro

3. Mash avocado with potato masher and add to dressing

4. Garnish with cherry tomatoes cut in halves

5. Refrigerate for couple of hours before serving