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Taco Salad w/ Tortilla Whiskers




Source of Recipe


Posted by Linda Roth


Recipe Introduction


Source: Sunset magazine - June 2001


Recipe Link: Recipe Goldmine

List of Ingredients




Yields 4 to 6 servings
3 corn tortillas (about 6 inches wide)
1 1/2 T. olive oil
About 3/4 tsp. salt
3/4 tsp. chili powder
3/4 lb. boneless tender beef steak such as top
loin, fat trimmed, rinsed and dried
1 T. distilled white vinegar
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
3 qt. finely shredded romaine lettuce
1 (15 oz.) can reduced-sodium or regular black
beans, rinsed and drained
1 C. (4 oz.) shredded sharp cheddar cheese
1 1/4 C. guacamole
1/2 C. reduced-fat or regular sour cream
1/4C. sliced green onions
2 C. fresh tomato salsa


Recipe



Stack tortillas and cut into 1/8- to 1/4-inch wide strips. In a 12 x 17-inch baking pan, mix strips with 1 tablespoon olive oil, 3/4 teaspoon salt and chili powder. Bake tortilla strips in a 425ºF regular or convection oven, stirring occasionally, until crisp, 5 to 8 minutes. Pour out of pan and let cool.

Meanwhile, cut steak across the grain into 1/4-inch thick slices. Stack a few slices at a time and cut into strips about 1/4 inch wide and 3 to 4 inches long. In a small bowl, mix vinegar, cumin and cinnamon.

Place a 10- to 12-inch nonstick frying pan over high heat. When hot, add remaining 1/2 tablespoon oil and quickly swirl to coat bottom. Add beef at once and stir just until browned on the surface and still pink in the center (cut to test), about 1 minute. Add vinegar mixture and stir just until liquid is evaporated, about 1 minute.

Mound lettuce in the center of a large, shallow bowl. Surround with tortilla whiskers. Layer beans, cheese, then steak evenly over lettuce. Top with guacamole and sour cream and sprinkle with green onions. Gently spoon salad onto places; serve with salsa.

Guacamole:
Pit and peel 2 ripe avocados (1 pound total). In a bowl, using a fork, coarsely mash avocados with 1 tablespoon each lime juice and chopped fresh cilantro and 1 teaspoon minced garlic. Add salt and cayenne to taste. Serve, or chill airtight up to 2 hours. Makes 1 1/4 cups.