Buffalo Chickpea Taquitos with Chipotle Aioli and Mango Salsa

 

Buffalo Chickpea Taquitos are delicious Mexican appetizers. To be frank, they can be a great idea for lunch or dinner. Taquitos are the smaller tacos with spicy filling that have been rolled. Traditionally, tortillas are made with corn flour. If corn flour is not available, you can always make some fresh tortillas using plain flour. They can be more flavorful than store bought ones.The filling of taquitos is made with chickpeas mixed together with homemade buffalo sauce. 

These awesome taquitos are best served with chipotle aioli and mango salsa. I also like to serve this dish with regular tomato salsa. But serving this dish with mango salsa, it’s like giving an extra goodness to your dish. Without missing out any components of the dish and with the togetherness of all the components can make this dish a royal and  best meal treat to you.

This dish has five components – 

• Mini Tortillas
•  Instant Homemade Buffalo sauce
• Buffalo Chickpea filling (Spicy Chickpea filling)
• Chipotle Aioli 
•  Mango Salsa.  

The process of cooking might be long but everything done in steps is always easy and absolutely delicious too.

 

1. Tortillas

Ingredients

• All-purpose flour -1&1/2 cup
• Baking powder – 1 tsp
• Salt to Taste
• Oil – 2 tbsp
• Warm water – ¾ cup to 1 cup

 

Method

• Combine all the dry ingredients into a bowl.
• Add required amount of warm water to the flour mixture and make a soft dough.
• Cover the dough with damp cloth and let it rest for at least 30 minutes.
• For taquitos, we need smaller tortillas than regular size tortilla.
• Divide the dough into smaller balls
• And roll out the dough into semi thin tortilla.
• Dust some flour while rolling out the tortilla.
• Heat a skillet on medium flame and fry it till you see golden brown spots on both the sides.
• Tortillas are ready.

 

2. To Make Buffalo Sauce 

Given quantity of ingredients can yield around 4tbsp of buffalo sauce. You can always make it in larger quantity based on your need. The leftover sauce can be refrigerated and can be reheated on the stove top or microwave to make the sauce smooth again.

Ingredients

• Hot Sauce - 5 tbsp (any brand)
• Melted butter – 3tbsp
• Vinegar – 1&1/2 tsp
• Paprika powder or red chilly powder – ¼ tsp
• Garlic powder – 1/4 tsp
• Salt to taste

Method

• Into a saucepan, add in melted butter, hot sauce, vinegar, paprika powder and garlic powder.
• Place the pan on medium flame and whisk it continuously until the mixture starts to simmer.
• Turn off the flame. Add in salt and mix it nicely.
• The sauce will thickens as it cool down.
• Buffalo sauce is ready. This sauce can be used in any recipe or can be served as a dipping sauce

To Make Buffalo Chickpea filling

Ingredients

• Boiled Chickpeas –3/4  cup
• Onion (chopped) – 1 medium
• Turmeric powder- ¼ tsp
• Cumin powder – ½ tsp
• Garlic powder – ½ tsp
• Pepper powder -1/4 tsp
• Tomato Sauce – 2 tbsp
• Buffalo sauce – 4 tbsp
• Vinegar – 1tsp
• Salt to taste
• Oil – 2 tsp
• Cilantro(chopped)- to garnish

 

Method

• Heat oil and add chopped onion. Fry till they are slightly light brown in color.
• Add all dry masala powder and salt. Saute for few seconds.
• Add boiled chickpeas. Cook it for 5 to 6 minutes.
• Add tomato sauce and buffalo sauce in the chickpeas mixture.
• Mix well and sauté for another 2 minutes.
• Then add vinegar and mix everything well.
• Lastly garnish chickpeas filling with chopped cilantro.

 

3. Chipotle Aioli

• Mayonnaise – 1/4 cup
• Chipotle powder -1/4 tsp (can be replaced it by paprika powder)
• Garlic powder -1/4 tsp
• Pepper powder – ¼ tsp
• Chilli Sauce – 1&1/2 tsp
• Lemon juice – 1 tsp
• Salt to taste

 Method

• Combine all ingredients into a bowl and mix well

 

4. Mango Salsa

Ingredients

• Mango (chopped) -1/2 cup
• Tomato (chopped) – ¼ cup
• Onion (chopped) – 2 tbsp
• Cilantro (chopped) – 1 tbsp
• Pepper – two pinch
• Salt to taste
• Lemon juice -1 Tsp

 Method

• Combine all ingredients into a bowl and mix well

 

To Assemble Taquitos

• Place tortillas on the plate.
•  Scoop out 2tbsp of spicy chickpea filling onto each tortilla and roll tightly.
• You can make these rolls ahead of time and just roast them on the skillet until warm before serving.
• Serve these buffalo chickpea taquitos with chipotle aioli and mango salsa.
  

 

Tortilla Roll Ups - Easy and Quick Mexican Appetizer

Tortilla Roll ups is an easy party appetizer filled with cream cheese, cheese, veggies or chicken. It can be perfect for any party. The best alternative for cream cheese in this dish can be hung curd. So I found it’s wise to use hung curd when cream cheese was not available with me.

Every bite of torilla roll ups just melts into your mouth.  The best part of this dish is it can be prepared a day ahead and refrigerate it until serving.  I tried these roll ups with two types of tortillas- regular tortillas and tomato garlic tortillas. Both flavors were amazing and in future posts will showcase these amazing roll ups with different flavors of tortillas

    

  To make Plain Tortilla

• All-purpose flour – 1&1/2 cups
• Yogurt – 1/4 cup
• Baking powder -1&1/2 tsp
• Salt – 1/2tsp
• Water –as needed to make soft dough
• Extra flour for dusting

 Method

• Combine all the ingredients into a bowl.
• Knead everything well until you get soft and smooth dough. Use water as needed.
• Let the dough rest for 30 minutes.
• Divide the dough into small balls and roll out each ball into round thin disc. 
• Heat skillet or tava on medium flame and place tortilla on the skillet.
• Roast the tortillas until you see brown spots on it.
• Store the roasted tortillas wrapped in the cotton cloth, so that they remain soft for longer time.

 To Make Tomato Garlic Tortillas

• All-purpose flour – 1&1/2 cups
• Yogurt – 1/4 cup
• Baking powder -1&1/2 tsp
• Salt – 1/2tsp
• Water –as needed to make soft dough.
• Tomato puree – ½ cup
• Garlic powder – ½ tsp

Method

• Cook tomato puree until it becomes a thick kind of paste.
• Then add garlic powder into it. Mix everything well.
• Let the mixture cool down before we add it into the flour mixture.
• Combine all the ingredients into a bowl. 
• Add tomato garlic paste into the flour mixture.
• Knead everything well until you get soft and smooth dough. Use water as needed
• Let the dough rest for 30 minutes.
• Divide the dough into small balls and roll out each ball into round thin disc.
• Heat skillet or tava on medium flame and place tortilla on the skillet.
• Roast the tortillas until you see brown spots on it.
• Store the roasted tortillas wrapped in the cotton cloth, so that they remain soft for longer time.

 To Make Filling

• Hung curd – 1 cup
• Green olives or Black olives – 6 no’s , finely chopped
• Red bell pepper (chopped) – 2 tbsp
• Green bell pepper (chopped) – 2 tbsp
• Garlic powder – ½ tsp
• Cumin powder – ½ tsp
• Red chilly powder – ¼ tsp
• Shredded cheese – ½ cup
• Salt – a pinch

 Method

• Into a bowl, combine hung curd, chopped olives, chopped red and green bell peppers, garlic powder, cumin powder, red chilly powder, salt and shredded cheese.
• Mix everything well and filling is ready.

To Assemble the roll ups

• Spread even amount of the filling mixture onto the tortillas.
• Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

Look at these scrumptious bites.. They are awesome in all ways..Do try and leave me your feedback or suggestions in the comments section right below .

 

 

Naked Tres Leche Cake with crushed pistachios - The Perfect Celebration Cake

I feel , one of the easiest cake to bake and decorate in my version is Naked Tres leche cake. It is my family’s favorite too.  I have already posted the authentic style of Tres leche cake in my blog. 

In Spanish language, Tres means three "3" and Leche means milk. So, this says that it is a three milks cake -Condensed milk, evaporated milk and heavy cream or whole milk. This cake is the most popular cake in Mexico and Latin America. The cake we use here is basically the airy sponge cake which is soaked with the mixture of all three milks and then frosted with whipped cream. Since the cake is soaked into the milks, it is bit soggy but it is an incredible treat for people who are fond of milk.

As it was our wedding anniversary and my hubby’s birthday on the same date, I wanted to bake two cakes. So decided to prepare naked version of tres leche cake. I chose this version, just to balance our sweet tooth.  Finally decorated the cake with crushed  pistachios and cherries.  This tres leche cake was amazing and enjoyed by everyone.

INGREDIENTS

To Make Eggless Sponge Cake

• All-purpose flour – 1&1/4 cups
• Corn flour – 2 tbsp
• Baking soda – ½ tsp.
• Baking powder – 1 tsp
• Salt – a pinch
• Powdered sugar – ¾ cup
• Melted butter – 1/4 cup
• Curd – ½ cup
• Milk – ½ cup
• Vanilla essence – 1 tsp

To Make 3 milks mixture

• Full fat milk – ½ cup
• Condensed milk – ¼ cup
• Fresh cream or evaporated milk – ½ cup

 To Garnish

• Crushed pistachios – 1/4 cup to ½ cup
• Cherries – as required

 METHOD

• Sieve the all-purpose flour, baking powder, baking soda and salt.
• Combine yogurt, milk, powdered sugar and vanilla essence into one bowl. Whisk well till it forms creamy mixture.
  
• Then add melted butter and mix everything well.
  
• Now add flour mixture into wet ingredients .Gently mix flour mixture into wet ingredients, such that you get smooth cake batter.
  
• Preheat the oven to 375 F or 180 Celsius.
  
• Grease the 8 inch square tin .Pour the cake mixture into it and level up the mixture.
  
• Bake the cake till it done. To check, insert the toothpick at the center of the cake, if the toothpick comes out clear, when the cake it done.
  
• Take out the cake from the oven and allow the cake to cool down to room temperature. Let the cake cool down in same pan or transfer the cake onto the rimmed plate.
  
• When the cake cool down completely. Use a fork  to make the perforations throughout the cake.
  
• Mix the evaporated milk, condensed milk and 1/4 cup of heavy cream or whole milk in a small bowl. Pour this milk mixture on the cake slowly, making sure you cover the entire surface so the cake is uniformly soaked. Cover the cake and refrigerate.
  Then decorate the cake with crushed pistachios and cherries.