When we think about Mexico, the first thing that springs to mind is salsa, guacamole, nachos, tacos, and burritos, among other things. So, today, I'm going to show you a cuisine that is quite popular right now: the Mexican Burrito. Hello, everyone. My name is Ruchi Bharani, and I'd like to welcome you to Rajshri Food, your one-stop shop for 100 percent vegetarian dishes. And now, let's get started with our Burritos recipe. In terms of Burritos, there are many components to consider, such as the tortillas, the rice, beans, fajitas, guacamole, salsa and sour cream to name a few. I've condensed the recipe as much as I possibly can in order to prepare it as soon as possible today, and that's what I'll be doing. So, I'm going to start with Salsa. I love salsa. Once again, this is a quick and simple one. So I've taken 2 tomatoes that I've blanched and put them in a bowl. As soon as they have cooled, roughly cut the vegetables and take off the skin. So let's simply throw these Tomatoes into this blender and go from there. If there is any water leaking out of the Tomatoes as you are putting them in the blender, try to let it go as you are placing them in. Because I want the Salsa to be as thick as possible, I will discard any excess water that remains after mixing the ingredients. Let's just blitz through this a little bit. It was only a couple of times. And now I'm going to add a whole bunch additional things to this mix as well. So let's start with onions, and I've just sliced up one onion to get things started. Two green chillies, one teaspoon of oregano, two teaspoons of cumin seed powder, and three teaspoons of sugar are added to help balance out the acidity of the tomatoes. As a result, we won't need much, perhaps just three little pinches. Just a few coriander leaves, a tsp of lemon juice, and salt to taste are all that's needed. For the time being, let's simply blast this a few more times. Let's have a look at this. This is the consistency of the Salsa that you should be striving for. Let's get this out of the way. So this is a super quick and easy Salsa that you can make whether you are making Burritos or any other dish for which this recipe would suit. Salsa can be made in a variety of ways, such as grilled Tomato Salsa, charred Tomato Salsa, or roasted Tomato Salsa, to name a few. As a result, there are a variety of approaches. However, for the time being, I only want a quick recipe. In addition, I have some Spring Onion sprigs on hand. So let's just add a tiny bit, maybe a tablespoon or two. Make a mash of it. Now that the Salsa is complete, let's move on to the.....next section of the dish, which is the preparation of the Rice. Previously, I mentioned that this is my cheat version of a Burrito, and I'm attempting to shorten the recipe to the greatest extent possible. As a result, I'm going to rapidly sauté the vegetables for the Fajitas with the rice, and then combine the beans with the rice. So, let's start by heating 2 tablespoons of olive oil over a medium burner until hot. So, once the Oil is nice and hot, I'm going to put in 2 tablespoons of finely chopped Garlic to the pan. Sauté the garlic for a few seconds until it becomes fragrant. I'm going to start putting the vegetables into this now, so I have 1 red onion that I've shredded. Next, I have 12 matchsticks of green Capsicum, which I have chopped into matchsticks before cooking. 12 a red Capsicum, matchsticks once more, 12 a yellow Capsicum, matchsticks once more Stir fried these vegetables over a high heat for a few seconds. I like my vegetables to have a great bite to them, so don't overcook them, just for a few seconds. I'm going to add some Tomato puree just after I finish sautéing these vegetables, for about 30 seconds or so. I've just finished blanching, churning, and straining two tomatoes. Include it in your plan. Cook it as soon as possible! Make certain that everything is being cooked over a high burner. As a result, keep stirring it all the time. It is necessary to slightly dry out the Puree. While the tomato puree is heating, combine the seasoning ingredients in a separate bowl. 12 teaspoons of cumin seed powder, 1 tablespoon oregano, 1 tablespoon chilli flakes, 1 tablespoon Taco seasoning (which is readily available in the market) are the ingredients I'm using. But, just in case you don't understand it, you can simply skip it. 3 tablespoons of Ketchup Make a mash of it. Allow it to cook for at least another minute after that. The ingredients are all nicely cooked, and I'm about to add 12 cups of boiled corn along with 1/4 cup of kidney beans that I've soaked and pressure-cooked in a pressure cooker. After that, I'll add 12 cup of boiled rice to the pot and stir well. Season with salt to taste. And then combine everything together. Last but not least, some Spring Onions are added to the mix to finish it off. Simply combine the ingredients thoroughly and turn off the heat. And now I'm going to proceed to make a few additional components, the first of which is the sour cream. I've taken 1 cup of curd and placed it in a sieve with a basin at the bottom to allow the excess liquid to drain. This makes homemade sour cream. After that, simply place it in the refrigerator for 1-112 hours. And this is what you get: drained Curd, which is practically thick Curd, which is exactly what I'm looking for. A touch of salt and 1 teaspoon of lemon juice, as well as some spring onions and a dash of green for colour, will be added to this mixture at this point. Make an excellent mix out of this. As a result, I've set up an assembly line for the purpose of creating my burritos. Tortillas should be heated up next, which is the next stage. To begin, heat a skillet over medium-high heat, then add the Tortilla and cook until the tortilla is heated through. Right now, I'm going to start brushing on a very small amount of Oil. I'm using extra-virgin olive oil. Do not overcook because I do not want them to become too crispy. Just a small amount is sufficient. So all you have to do is gently warm them up, and you're done. Cook it on both sides by flipping it over and cooking it on both sides. Let's just cook it for around 15-20 seconds on each side and then remove it from the pan. Allow it to fry for a couple of seconds longer as I begin to arrange the lettuce on top of it. On top of the lettuce is the rice, followed by the salsa, a dollop of Sour Cream, a couple slices of Avocado, and of course, the cheese. It's hard to miss the cheese. As a result, I've used processed cheese, but you can use any type of cheese of your own. And now it's time to get to work. So simply press everything down a little bit more. Make a tight roll with it/roll it up tightly. Roll the sides in toward the centre. And then finish up this Burrito! So the Burrito Roll is ready to be rolled. If you want to, you can always re-roast it on the flame for a few seconds longer. Nonetheless, I will not be doing so and will simply cut and plate the meat instead. Select a knife that is extremely sharp. Make my shortcuts version of this quick Mexican Burrito and report back to me on how it turned out for you! Meanwhile, and I'll see you soon, bye.