Take a chance on me — with 🌮🌮🌮 and ☕ foam
Below is a picture of my parents' kitchen where I first learned how to cook. These shelves to the side are what inspired me to name my newsletter so. And it's these shelves that will not only offer ingredients for me to cook, but also solace when I'm feeling uninspired and generally left wondering what to cook for dinner. A common refrain in my parents' house, which eventually leads to everyone eating different dinners, between ourselves, every day.
It was the case day before yesterday as well, and really lacking enthusiasm for anything else but leftovers, I made myself "chapathi tacos", with refried kidney beans, raw mango salsa, grilled paneer, and cheese. I have to admit, it does sound weird when you read about it, but it was truly a satisfying dinner. While traditionally, tacos have been made from nixtamalised corn (fun fact: working-class food, and assimilation food), I've substituted chapathis for tortillas because I don't have access to the latter here, so feel free to use tortillas or any thin flatbread. Naans are a no go because a) they are difficult to fold, especially when topped with so many things, and b) they are quite rich, which take away from your protein and toppings. Anything that's thin, made with mostly flour+water will work here.
Anything goes tacos
Ingredients (for one)
- 3 chapathis/rotis/tortillas/thin flatbreads; leftovers or made fresh
- 150-200 gms kidney beans or any bean/lentil of choice, previously cooked or from a can
- a cup of shredded cheese or soft cheese
- any cooked protein of your choice; I used paneer
- 1 small tomato
- 1 small red onion/shallot/white onion
- 3 cloves of garlic
- half of a small capsicum (green pepper)
- 3 tsp lemon/lime/orange juice
- salt, pepper to taste
Method
How to make flatbread if you've never made it
Make flatbreads ahead of time and keep aside. A simple recipe is to combine say 500 gms of flour (white, wholemeal, atta or a mix) and 300 gms of water (cold or warm works just fine). Mix together till combined and let it rest for at least 30 mins, covered with a clean cloth. Divide and shape into balls by rolling it on a clean surface, and then let them rest for 10 minutes (if you have the time). Heat your pan/griddle/tava, while you roll out a ball into a thin, flat shape. No one achieves perfectly round shapes, unless you've been making flatbreads for a long time. I've been doing it since I was 13 and all I can manage is an oblong-type shape that cannot be classified into anything. So any shape is ok! Once rolled out, lay it on the pan, flip it when it bubbles and when you see scorch marks all over the surface. Experienced roti/chapathi makers can place the half-cooked rolled dough directly on the gas stove till it puffs on one side and repeat it. Store cooked flatbreads on a plate covered with a clean cloth so it doesn't dry out.
Refried beans
A simple way to ensure flavourful beans is to cook it with some alliums, that is garlic and/or onions, and aromatics such as bay leaf, lemon peels, ginger etc. Also, save the cooked liquid from the beans/lentils, since it contains flavour and starch which you can use to emulsify (my all-time favourite E word in cooking!). To make refried beans, I added some leftover kidney beans, liquid and all, with two smashed cloves of garlic, 2-3 sprigs of coriander, a scant teaspoon of lemon juice and a teaspoon mixed dried herbs (oregano, thyme, marjoram, basil, chilli flakes), in a blender and processed until it was a smooth paste. You can keep it as smooth or as chunky as you want; it's just easier to 'fry' the beans if they're velvety (my paste was a bit watery). Once blended, transfer the contents to a small frying pan over medium-high heat and stir continously until all the water has evaporated. Remove from heat and add in a teaspoon or two of lemon juice and season to taste. I added some coriander leaves as well.
Salsa
You could make salsa a number of ways: a) roast tomatoes and blend it with an onion, garlic, herbs and spices; b) blend herbs, oil, and spices to make a salsa verde; c) cook the tomatoes, garlic and chiles in water, and then blend it; or d) finely chop up a small onion, a small tomato (juice, seeds and all), half of a small capsicum/green pepper (option to add a chopped small green chilli), salt, pepper and lemon juice to taste. But here's where you can get creative! Add whatever fruit is in season!!! I added a small wedge of raw mango. But you can add a ripe apple! Strawberry! Kiwi! Pineapple! Peach! Blueberries! The list is endless. Just make sure to season well. Fruits are extremely welcome in a salsa!
Protein
Leftover chicken, beef, or lamb? Tofu, paneer or chickpeas? Sauté it with some spices — cumin, oregano, paprika/chilli powder, a bit of honey, and turmeric for a start. Add chopped coriander leaves, basil, or mint.
Miscellaneous
Guacamole, if you can make it or buy it. Shredded cheese, if you have any. I used cheddar, but I think yogurt works really well as a topping, especially if you don't have guacamole. You can add similar spices as your protein to match the flavour. If you're skipping refried beans, but want to use chickpeas as your protein, yogurt makes a good spread than a topping.
Assembly
Is all about structure. Place your tortillas on a plate, spread refried beans (or yogurt), add protein, top with salsa, cheese, and lemon juice. Eat!
Notes
- Pickled onions are a great topping instead of salsa. Pack a thinly sliced onion into a heat-safe jar/vessel. Combine 1/2 cup water, 1/4 cup apple cider vinegar/white vinegar, 1-2 tablespoons sugar/honey, 1 tablespoon salt, 1/4 teaspoon red pepper flakes/black pepper in a small saucepan. Bring it to a simmer and pour it over the onions and shake. They'll be ready to consume in an hour. Best stored for a week in the fridge.
- You can sub cheddar for feta or any other crumbly soft cheese, if you have it. No cheese works too!
- I haven't tried refried beans with any other bean, but I'm pretty sure it'll work. Food52 has a great piece on it.
- Lemon juice is the best way to marry all the flavours in this. Orange juice works as well!
My initial plan was to write down two recipes: one for pasta, and the other for trendy Dalgona coffee. But after many Instagram checks, I realised that there was no point in giving a recipe for something that is quite freely available. I remember making Dalgona coffee (or what we called fluffy coffee) quite often in my college hostel. Except then I made it in my room using a spoon and rationed out portions of instant coffee, sugar, powdered milk, and hot water. And added a clandestine shot of vodka for good measure (it was disgusting actually). I guess things haven't changed eight years later. Instead, here's a list of things you can use the resulting foam for:
- As a topping on pancakes/oatmeal along with sliced banans and walnuts for a breakfast-y spin on banoffee pie. Add toffee if you want.
- An ingredient for a truly caffeinated milkshake.
- Mix it with whipped cream to top sponge cakes or banana bread (P.S. can someone send me banana bread so I can do this? I don't have an oven here).
- In between two biscuits to make a goddamn sandwich cookie.
- Dalgona tiramisu (you heard it here first folks! stay tuned for the recipe)
- Affogato, but with Dalgona foam on ice cream and hot chocolate instead of coffee. Sprinkle of cardamom/cinnamon.
- Or just drink it like it was meant to be. I did that. I've included a picture.
If you have an idea or would like to chat about Shelf Offering, you can contact me at seriouscheats@gmail.com.