by Tarla Dalal
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Added to 289 cookbooks
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A mexican snack, popular with youngsters.
- Mix rhe maize flour and plain flour. Add the oil and salt. Mix well again.
- Make a dough by adding hot water. Knead very well.
- Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork.
- Deep fry lightly in oil.
- Remove from the oil and sprinkle oil while hot.
- Soak the beans overnight.
- Next day, cook in pressure cooker. Drain.
- Heat the oil and fry the onion for 1 minute.
- Add the beans, tomato ketchup, butter and salt and cook for 5 minutes.
- When cooked, mash the beans lightly.
- Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.
- Pierce the capsicum with a fork and hold over the flame until the skin blanckens. Remove from the heat, rub off the burnt skin and chop.
- Heat the oil and fry the onion for 1/2 minute. Add the remaining ingredients and cook for 3 to 4 minutes.
- Use as required.
- On a heat-proof plate, arrange 12 to 15 corn chips in a single layer. Top each corn chip with 1 heaped teaspoon of re-fried beans.
- Sprinkle some salsa dip, spring onions, grated cheese and a few cut pieces of green chilli.
- Top with 7 to 8 more corn chips and make layers.
- Add the remaining chips and sprinkle the remaining topping.
- Sprinkle the remaining cheese and grill or bake at 200 degree c ( 400 degree f) for 5 to 7 minutes, or microwave on high for 2 minutes rotating the plate 2 or 3 times during the process or until the chips are heated and the cheese has melted.
- Serve hot.
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