Story ProgressBack to home

Mexican Burritos Recipe

Mexican Burritos
How to make Mexican Burritos

Freshly-made corn tortillas wrapped around a saucy mix of kidneys and tomatoes.

  • Total Cook Time1 hr 15 mins
  • Prep Time 15 mins
  • Cook Time1 hr
  • Recipe Servings8
  • Intermediate

Ingredients of Mexican Burritos

  • For the Dough:
  • 1 1/2 cups Makkai ka Atta (maize flour)
  • 1/2 cup Maida
  • 3 tsp Oil
  • 1/2 tsp Salt
  • As required Water
  • For the Filling:
  • 3 cups Rajma
  • 3 Onions, finely chopped
  • 8-9 tbsp Tomato Ketchup
  • 1 1/2 cups Tomato Puree
  • 3 tbsp Butter
  • 3 tbsp Ghee
  • For the Hot Sauce:
  • 1 kg Tomatoes , chopped
  • 1 Onion, chopped
  • 6 Red Chillies (dry)
  • 2 tsp Oil
  • 3 tsp Sugar
  • 1/2 tsp Ajwain
  • to taste Salt
  • For Garnishing:
  • 1/2 cup Sour cream
  • 1 cup Cheese, grated
  • 1/2 cup Spring onions, chopped
  • Jalapenos, sliced

How to Make Mexican Burritos

HideShow Media

For the Dough:

Mix all the ingredients together and make a soft dough with some water.
Roll out into thin rounds the size of a chapati and cook on a tawa without any oil.
Keep aside.

For the Filling:

Soak the beans overnight, boil, drain and mash them.
Heat ghee and butter together and saute the onions till transparent. Add the beans and mix well. Stir in the puree, ketchup and salt. Cook till the colour darkens, mashing the mixture as it cooks.
Keep aside.

For the Hot Sauce:

Soak the chillies in half a cup of water.
Saute the onions and add the tomatoes and chillies. Add water if required. Cook till the tomatoes are done, cool and blend it.
Heat the sauce, add ajwain, sugar and salt. Cook for another 10 minutes and keep aside.

For Garnishing:

In a chapati spread some rajma, hot sauce and sour cream. Sprinkle the onions, jalapenos and cheese.
Wrap it and serve immediately.
Dark / Light mode