He doesn’t get the difference between a burrito and a fajita.
‘Why have different names, when they have essentially the same stuff in it’….. I don’t have any witty piquant rhetoric for it. So I try to elucidate the serving styles which are remarkably different. Also the analogy that we have million names for chappathis which are made in slightly varied way doesn’t convince him either.
I go back to assembling my warm fajitas. I know before making them they would be appreciated because … I know the kind he likes 🙂
He absolutely loves Guacamole, then top with some sour cream and a bit of more lime and I know for sure, the lunch is good. But its the stuffing that I am weary about. To substitute the meat, I sauté mixed sprouts with some julienne veggies. Ah.. this was going experimental. I add another succulent sweet sour salsa to top – the mango salsa. What am I doing??….I am combining disparate flavours and hoping for it to be devoured like never before. Sigh! Wishful thinking this.
SPICY SPROUTS VEGETABLE MIX
Ideally beans/rajma is used in the vegetarian version of Tex Mex cuisine. But I had a bowl of sprouts to finish before they went bad. Bored of its presence in salads and currys, the family ostracized these protein rich germinated grains. But when you throw them in a wok full of thinly sliced veggies, and season with herbs they are so delicious, you forget that you hated them a while back.
- 1 cup julienne vegetables, peppers, mushrooms, carrots, broccoli, corn etc
- 1 onion, thinly sliced
- 3-4 cloves of garlic, minced
- 3 green chillies, minced – optional
- 1 tsp oregano
- salt and pepper to taste
- 2 tbsp finely chopped coriander leaves
- 1 tsp olive oil
Heat oil in a wok, stir fry garlic, green chilies and onions till they turn translucent. Throw in the other veggies, along with salt and pepper. Cover and cook till almost done. At this stage, add the parboiled sprouts along with oregano and chopped cilantro leaves. Mix well. Keep aside.
Another surprise that day was the sour cream. I made a faux one with yoghurt – its fat free and healthier! Tis so easy peasy, that I find myself making it every other day now.
In a cup of hung curd, add juice of half a lime, crushed garlic, bit of pepper powder and salt. Mix in a tbsp of cream. Churn or mix well for a creamy consistency – Thats it!!
ASSEMBLING THE FAJITA
To assemble 4 fajitas:
- 4 flour tortillas, I used whole wheat. You can use flour or corn, anything you like.
- 8 tbsp sprout veggie mix
- 4 tbsp guacamole
- 4 tbsp mango-salsa
- 4 tbsp sour cream
- sprinkle of taco seasoning on each fajita
Warm each tortilla, place 2 table spoons of the sprouts veggie mix, top with guacamole, salsa and sour cream. Sprinkle taco seasoning. Serve immediately.
Note: Go experimental by replacing mango salsa with tomato or peach salsa.
Note: Replace the sprouts with beans or cheese or meat