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EatSmarter exclusive recipe

Mexican Salad

with Spicy Beef In A Tortilla Basket

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Mexican Salad
452
calories
Calories

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

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Print
easy
Difficulty
50 min.
Preparation
Nutritions
1 serving contains
Fat24 g
Saturated Fat Acids4.5 g
Protein29 g
Roughage6 g
Sugar added1 g
Calorie452
Carbohydrates/g27
Bread exchange unit2.5
Cholesterol/mg54
Uric acid/mg179
Vitamin A/mg0.4
Vitamin D/μg0
Vitamin E/mg4
Vitamin B₁/mg0.3
Vitamin B₂/mg0.3
Niacin/mg9.6
Vitamin B₆/mg0.5
Folate/μg64
Pantothenic acid/mg1.2
Biotin/μg11.7
Vitamin B₁₂/μg3
Vitamin C/mg35
Potassium/mg805
Calcium/mg66
Magnesium/mg87
Iron/mg4.3
Iodine/μg7
Zinc/mg5
Recipe development: EAT SMARTER
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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Product recommendation

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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