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Mexican Salad

with Spicy Beef In A Tortilla Basket

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Mexican Salad

Mexican Salad - Delicious, vitamin-rich, and served In an edible crunchy shell

Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
452
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie452 kcal(22 %)
Protein29 g(30 %)
Fat24 g(21 %)
Carbohydrates27 g(18 %)
Sugar added1 g(4 %)
Roughage6 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.5 mg(42 %)
Folate64 μg(21 %)
Pantothenic acid1.2 mg(20 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C35 mg(37 %)
Potassium805 mg(20 %)
Calcium66 mg(7 %)
Magnesium87 mg(29 %)
Iron4.3 mg(29 %)
Iodine7 μg(4 %)
Zinc5 mg(71 %)
Saturated fatty acids4.5 g
Uric acid179 mg
Cholesterol54 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
4
Tortillas (25 cm diameter)
7 ounces
Corn (canned, drained)
4
Tomatoes (about 320 grams)
1
1
¼ bunch
Arugula (about 20 grams)
½ bunch
Cilantro (and some for garnish)
½
1 tablespoon
1 pinch
5 tablespoons
2
trimmed Sirloin steaks (about 150 grams)
1 tablespoon
1
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Preparation

Kitchen utensils

1 Small pot, 1 Skillet, 1 oven-proof Bowl, 4 Small bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Whisk, 1 Slotted spatula, 1 Salad spinner, 1 Citrus juicer, 1 Aluminum foil, 1 Baking sheet

Preparation steps

Step 1/10
Mexican Salad preparation step 1

Wrap an oven-proof bowl or cup with a tortilla. Bake in preheated oven on a baking sheet at 200°C (fan: 180°C, gas mark 3) until crispy, about 10 minutes. Remove and let cool.

Step 2/10
Mexican Salad preparation step 2

Meanwhile, drain corn in a colander. Rinse the tomatoes, remove the stems, and cut into quarters. Remove the seeds and cut into fine strips. Peel the onion and chop finely.

Step 3/10
Mexican Salad preparation step 3

Trim arugula, rinse, spin dry and cut into bite-sized pieces.

Step 4/10
Mexican Salad preparation step 4

Trim cilantro and remove leaves. Set some aside and finely chop remaining cilantro. Stir together chopped cilantro, 1 tablespoon of lime juice, cumin powder, salt, pepper, 1 pinch of sugar, and 3 tablespoons of oil.

Step 5/10
Mexican Salad preparation step 5

Season meat with salt, pepper, and Ancho chile powder.

Step 6/10
Mexican Salad preparation step 6

Heat the remaining oil in a heavy pan and fry the steaks over high heat. Fry each side for 3-4 minutes. Remove from pan and let rest. Wrap in aluminum foil.

Step 7/10
Mexican Salad preparation step 7

Meanwhile, cut avocado in half and remove the pit. Remove the skin and cut into wedges.

Step 8/10
Mexican Salad preparation step 8

Mix salad with corn, diced onions, tomatoes and 2/3rd of the sauce.

Step 9/10
Mexican Salad preparation step 9

Put the salad in the tortilla basket and spread the avocado on top. Drizzle in the remaining sauce.

Step 10/10
Mexican Salad preparation step 10

Cut steak into slices and place on the salad. Garnish wth cilantro and serve immediately.

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