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Mexican Salad and Vegetable Mixture in Tortilla Cups
This Mexican salad looks stunning but it is so easy to prepare. The tortilla bowls are easy to make and you just have to warm them up and shape them between two bowls until they hold their shape. Sprinkle a little salt over them as they cook, if you like, for a better flavor. The salad is a simple combination of lettuce, tomato, onion, and corn. The homemade dressing, which is drizzled over the salad, is a really flavorful mixture of mustard, egg, milk and more.
You can add other ingredients to this Mexican salad recipe if you like. Anchovies, avocado, egg, cucumber and cheese all work well. Just dice them before mixing them with the other salad ingredients. You can also use a different dressing if you want something more simple or creamier.
If you want to make the salad and corn tortilla cups in advance, that is fine but do not pour the dressing over until just before serving because it gradually seeps through the tortilla and will eventually leak. Alternatively, you could serve the dressing on the side so that people can pour on their own. This is a wonderful appetizer because it is so impressive looking and everyone will wonder how you managed to get the tortilla bowls to hold their shape. It is up to you whether you keep the secret to yourself, of course!
A Simple Yet Elegant Mexican Salad
Ingredients -
4 corn tortillas
1 sliced red onion
2 chopped tomatoes
1 drained small can corn kernels
2 cups shredded lettuce
½ teaspoon chili powder
½ teaspoon salt
⅔ cup vinegar
⅔ cup sweetened condensed milk
½ teaspoon mustard powder
1 tablespoon melted butter
1 egg yolk
Fresh cilantro, to garnish
Preparation:
Brown a corn tortilla on both sides in a non-stick skillet.
Keep it moving so that it does not burn.
You might get a bubble, in which case just press the tortilla down for a second.
Put the browned tortilla in a bowl and shape it into a cup by putting a slightly smaller bowl on top of it.
Be gentle with it, else it might crack.
Repeat this process with the other corn tortillas.
They will hold the bowl shape when they are cool.
Divide the lettuce between the tortilla bowls.
Combine the onion, tomatoes, and corn and divide this between the bowls, on top of the lettuce.
Mix the chili powder, salt, and mustard powder together, then whisk in the vinegar, condensed milk, melted butter, and egg yolk.
Pour this dressing over the salad and garnish with the fresh cilantro.
Serve immediately.
(Serves 4)
Photo Description:
This Mexican salad and vegetable combination in corn tortilla cups makes a delicious appetizer or a healthy lunch. The salad is simple to make and the tortilla cups take mere minutes. The homemade Mexican dressing is really good and you can tinker with this recipe if you want to add different ingredients to the salad. Use any size of tortillas you like, or even flour tortillas if you are not worried about the yellow color like in the photo. As long as you have a medium bowl and a slightly smaller on to press the tortillas in to hold their shape, any variety of tortillas will work.
