CHARRED CORN

Place 1 tortilla on a medium hot plate, broil to make it crispy, and spread with a couple of tablespoons mashed refried black beans, leave ½ inch gap from the edge (like a pizza).

Add half cheese, top with a tbsp charred corn, bell peppers and sliced jalapenos. Place in oven @ 180 C for a couple of minutes, until cheese melts and edges get little brown and crispy.

Take it out, apply olive oil on the edges (the tortilla sould be crispy).

Garnish tortilla with shredded lettuce, pico de gallo, chilli lime avocado, green tomato salsa, cilantro leaves and drizzle of sour cream.

Cut into 8 slices using a pizza cutter. Eat open-faced or fold in half and enjoy!

FLOUR TORTILLAS INGREDIENTS

METHOD

REFRIED BLACK BEANS

Refined flour 150 gm Salt a pinch Butter 20 gm Warm water 75 ml

Blend flour, salt and butter until it resembles a coarse meal. Slowly add warm water until soft dough forms. Add additional warm water as required. Knead for five minutes and rest for an hour before separating into four portions for large tortillas.

Heat a griddle over medium heat. Roll each ball of dough out into a round shape, approx. 1/8 inch thick and 8” in diameter.

Place each raw tortilla on the hot griddle and cook on each side for about 1 to 2 minutes. If it puffs up at all, you can poke a hole in the puffed area to release steam. Cook it until it is no longer doughy. Remove from the griddle and place onto a plate covered by a kitchen towel.

Same recipe as Refried Beans Black beans, soaked overnight drained 75 gm and no jalapenos. Corn on cob 1 piece Salt to taste and Butter 1 tbsp

Brush corn with butter on all sides. Place corn on medium hot grill and cook until charred on all sides. Season with salt.

Remove from grill, baste with a little more butter. Cut kernels off the cob with a sharp knife. Reserve the charred corn till required. Tomatoes (seeds and pulp removed and diced) 80 gm Jalapenos (chopped) 1 tsp Onion (chopped) 2 tbsp Cilantro (chopped) 1 tsp Lemon juice 1 tsp Olive oil 1 tsp

Salt to taste

Combine ingredients in a bowl and refrigerate for 20 minutes before using.

Fresh green tomatoes 2 nos (medium sized) Garlic (peeled) 2 cloves Onion chunks ½ piece medium sized Fresh jalapeno 1 piece Cilantro puree 1 tbsp Olive oil 1 tsp

Salt to taste

INGREDIENTS

METHOD

PICO DE GALLO INGREDIENTS

METHOD

GREEN TOMATO SALSA INGREDIENTS

Place tomatoes, garlic, onion and jalapenos on a small baking dish, drizzle with little oil and roast for 20 minutes in a preheated 180 c oven or grill vegetables on a heavy bottom pan till charred, around 20 minutes.

Coarsely chop charred vegetables in a food processor or Molcajete, add salt to taste. Chill salsa before serving.

Avocado (cubes) 2 tbsp Chipotle Chilli powder a pinch Lime juice 1 tsp

Salt a pinch Olive Oil ½ tsp

METHOD

CHILLI LIME AVOCADO INGREDIENTS

Blend all ingredients together lightly just before garnishing.

METHOD

SOUR CREAM INGREDIENTS

Cream 100 ml Lemon juice 1 tbsp A pinch of salt

METHOD

Chill cream along with lemon juice. Whisk over an ice bowl, till thick. Add a pinch of salt. Keep chilled.

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