Mexican salad
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Tasty, light and filling, these are a favorite as both an appetizer and as a main entree. Top with picante, sour cream and guacamole.
Hello:
I am the little Guru in your ear, the guide, the little pepper. I promise not to get in your way.My job is to guide you through this salad recipe.Chalupas the number "1" salad recipe served in Mexican Restaurants.
Ingredients for Mexican salad recipe:
*Corn tortillas, white, yellow, or red
*Hot oil for frying (350°)
*Refried Beans (Authentic or canned beans)
*Mexican salsa (Authentic or canned salsa)
*Mexican chicken (Authentic and delicious with this recipe Guaranteed)
*Sour cream (optional)
*Guacamole (optional)
*4 oz. grated cheese (Cheddar, Monterey jack, or mixed)
*Iceberg lettuce, sliced thin
*Ripe tomatoes, diced
Directions for Mexican salad:
Fry the corn tortillas, one at a time, in hot oil (350°). Put the tortilla into the oil, let fry for about 20 seconds, then turn over with tongs.
Let fry for about 2 minutes, then turn over again.The white or yellow corn tortilla should turn a golden brown, but not a dark brown.
The red tortilla's will turn a darker shade of red and all will quit bubbling when they are completely fried throughout.
Remove when done and place on a paper towel to absorb the excess oil. Allow 1 chalupa per person if serving as an appetizer, two if for the entree.
Grate the cheese using a fine grater or processor blade. Place in a plastic bag or cover and refrigerate until ready to assemble the chalupa.
Core, wash, and dry the lettuce. Cut the lettuce into fine strips (1/8 or less). Take a large chunk and hold in one hand while carefully slicing off thin strips Refrigerate until ready to assemble.
Core the tomato, then dice. Refrigerate until ready to use. Remove the refried beans from the heat and pour into a glass bowl. This will help them thicken before using on the chalupas.
They should be fairly thick, but not runny. With a rubber spatula or large spoon, spread a thin layer of beans (1/4 inch or less) on each shell.
Spread a thin layer of mexican chicken on top of the beans, "be sure to strain juice from chicken." Place a small handful of the shredded lettuce on top. Next, sprinkle some chopped tomatoes on top of the lettuce.
It should resemble a mound. Last, sprinkle some of the grated cheese and top with sour cream and guacamole. Serve immediately with mexican salsa.
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