TACO SALAD
The Mexican cuisine on a plate! Taco salad is more elaborative than other salads, maybe, but it is good and can be a whole meal in itself. Good when you want to have something of everything,, that is meat, cheese, tortilla, vegetables.
4 servings:
For the sauce:
450 g/1 lb of ground beef
1 tbsp olive oil
1 onion, diced
1 garlic clove, diced
1 tsp ground cumin
1 tsp chili powder
a little pinch of cayenne
1 tbsp flour
200 mL/7 fl oz tomato purée
200 mL/7 fl oz chicken stock
250 g/8 oz cooked pinto beans
salt, pepper
For the salad:
300 g/10 oz iceberg lettuce, sliced
4 big tortillas
2 tomatoes, diced
1 red onion, sliced
4 tbsp sour cream
10 olives
100 g/3 oz strong flavored cheese, e.g. Cheddar
To make the sauce, cook the ground beef in some olive oil until it is all brown and not pink anymore. Remove it from the pan and drain the fat on a kithen towel. Clean the pan, and in a new olive oil sauté the onion, garlic, cumin, chilil powder, and cayenne, until the onions are translucent and there is a nice fragrance of spices flowing. Then add the cooked beef, flour, tomato purée and cook for 2 minutes or until tomato purée is concentrated. Then add the chicken stock and cook until you get a thick sauce. Add the pinto beans, season with salt and pepper.
To make the salad, sprinkle the cheese on the tortillas, spread out the sauce on top, and then continue with the salad, tomatoes, onion, olives, and some cheese garnish. Put a spoon of sour cream on top. Sprinkle with some olive oil if you wish. Serve while still hot.