| |
|
Ingredients:
1 no ingredients
Instructions:
5 c plus 3 tablespoons corn oil,
: divided
16 corn tortillas, --
: julienned;
1/2 c cooked, drained black beans
1/2 c 1/4-inch diced jicama
1/2 c 1/4-inch diced red bell
: pepper
1/2 c 1/4-inch diced yellow bell
: pepper
1 1/2 TB fresh lime juice
1 TB finely chopped fresh
: cilantro
2 Serrano chilies, -- seeded
: and finely chopped
: Salt
Heat 5 cups corn oil to 325 degrees in a deep fryer or high-sided
saucepan. When hot, add half of the tortilla strips. Stirring
constantly, fry for 35 seconds or until crisp. Do not overcook or
tortillas will lose their color and burn. Remove from oil with a
slotted spoon and drain on paper towels. Repeat with remaining
tortillas.
In a large bowl combine beans, jicama, bell peppers, 3 tablespoons
corn oil, lime juice, cilantro and chilies; season to taste with salt
and toss to mix. Gently toss in tortilla threads, being careful not
to break them but making sure they are well coated with dressing.
Serve immediately.
* Red and blue corn tortillas may be found at Mexican markets or
specialty food stores
Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Date: 09/26/96
Servings: 4
Other things are just food. But chocolate's chocolate. Patrick Skene Catling
More information:
Looksmart:
Recipes
Cooking
and Food
Weight
Loss
Yahoo:
Mexican Food & Drink
Mexican
Recipes
Mexican
Society
Mexican Tortilla Salad Recipe brought to you by Mexican Recipes To-Go
