Apple Cinnamon Chimichangas

My younger one has been blessed with a strong ,deep rooted sweet tooth genetically passed on to her from the father.To satisfy her sweet cravings becomes a Herculean task for me ..breakfast,lunchbox,post lunch and dinner,the TV time snacking every single meal needs to have a sugary sweet element in it.When the cravings had crossed limits and I could foresee future health problems I put my foot down and had stopped making anything sweet at home except some occasional knick knacks which I could successfully hide from her in the secret niches and corners only known to me.Never in my wildest dreams had I thought that I had to be creative regarding hiding places for the sugary sweet nothings.After one whole week of deprivation finally two days back I gave in and made these Mexican ,melt in the mouth sugar coated chimichangas as a sweet treat and reward for exceptionally matured behaviour which took me by surprise too.We can't expect impeccable manners and excellent behaviour from a six year old but sometimes she does start pushing my buttons.

Before the conversation meanders to a different path I will log off here with the recipe of those Chimichangas.My little one still cannot pronounce it...after a day they became " pichitankas "in her memory's dictionary.

Chimichanga is a burrito filled with your choice of fillings,sweet or savoury,and deep fried to a golden perfection.I had a small box of frozen apple pie filling peeking from my freezer which I used as filling for the flour tortillas,folded them into burritos and shallow fried them.The final step was to dust them with powdered cinnamon sugar.

You Require

For the Tortillas(8- 10)
2C flour
1/4 C veg shortening /veg oil/olive oil
1/2 tsp salt
1 tsp baking powder
1/2 - 3/4 C warm water
For the apple pie Filling
3 big Apples,peeled and chopped
2 tbsp Sugar
1 tsp powdered cinnamon
1 tbsp butter

1C oil for frying
2-3 tbsp powdered cinnamon sugar for dusting

Method
For the tortillas

• Sift the flour,baking powder and salt in a bowl and mix the shortening or oil with your fingertips to combine.
• Add the warm water gradually and work into a soft dough,cover and keep for 30 mins.
• Roll out 8 medium sized round tortillas with the dough and cook them on a griddle till brown spots appear.Cover the dough with a damp tea towel as you cook the tortillas.
• Don't overcook as they will become dry and butter them and wrap them in a tea towel as you cook the other tortillas.
• For the apple filling
• Sauté the chopped apples in butter for few minutes till  they become little soft.
• Add the sugar and cinnamon and let it cook for 3-4 minutes till the sugar is caramelised and the mixtures becomes little saucy.
• For the Chimichangas
• In a tortilla lay out enough filling so that you can fold it into a burrito easily.
• Fold opposite sides over the filling and roll up from the bottom like a burrito.
• Place with the seam side down in a fry pan with pre heated oil,fry in a low flame,turn the other side when golden brown.( I shallow fried it with 3-4 tbsp of oil)
• Alternately brush with melted butter and bake at 200 deg C for 20 mins or till golden brown.
• Dab the extra oil with a tissue from the fried chimichangas and dust with powdered cinnamon Sugar.
• Cut into halves and serve hot with a dollop of whipped cream or a scoop of vanilla ice cream .
• Enjoy the divine Pichitankas oops sorry Chimichangaswith the saucy apples oozing out.

Mexican Chili Con Carne

From nachos ,tacos,burritos,salsas to margaritas traditional Mexican cuisine is bursting with flavours, texture and spice....a fiesta for the taste buds.We can never get enough of this cheesy, limy,zesty cuisine which is full of corn,beans,fresh herbs,meats and cheese.Garlic, cilantro,Cumin and chilli are the main spices which give a zesty flavour to their dishes.
The Mexican Chili Con Carne is a hit in my household.Its a spicy stew of Chilli peppers and meat and the other ingredients being tomato and kidney beans.The vegetarian version is known as Chili sin Carne and the white meat i.e chicken and turkey version with white beans sans tomatoes is known as White Chili.The Chili con carne is an one pot wonder mostly made with  storecupboard ingredients.A Mexican classic that goes well with a bowl of rice,guacamole,sour cream some lemon wedges and a nice green salad.

You require
500 gms minced lamb or mutton
3/4 C boiled kidney beans
1 big Onion ,chopped
8-10 flakes garlic ,crushed
2 C tomato purée
2 red peppers,chopped roughly
3-4 red chillies,preferably Mexican chilli peppers,chopped
1 tsp dried oregano
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp chilli powder
2 tbsp chopped fresh coriander
Salt and pepper  to taste
4 tbsp olive oil
1 C water or lamb stock

Method
Heat oil,add garlic and fry for a minute.
Add the onion and fry till translucent .
Add the mince and cook for 7-8 mins till brown .
Now add the tomato purée,the boiled beans ,the red pepper ,chillies and all the spices including the chopped coriander with stalks leaving a little aside for garnish.
Add a cup of water or lamb stock and give it a boil and turn the heat down to a simmer.
Cover it with the lid a little askew for about an hour,stirring in between.
Alternatively pour the mixture in a greased casserole and cover and bake at 150 deg C for nearly 2 hours.
Serve with lemon wedges and coriander sprinkled on the "Chili" as the Americans call this hearty and all time classic dish.
I like my Chili a little dry but the authentic dish is a saucier version and has more gravy.