|Credit: 1550's Pub Style Restaurant|
Typical large Taco Salad one sees at most restaurants across the states. This will be unfamiliar to most Europeans, especially in the north. When I lived in England in the late 1970s, the word/term 'Salad' period was almost a taboo word.The above picture is of a Taco Salad found at most Mexican restaurants in the states. A giant flower tortilla deep fried in oil to form a bowl for which to insert all manner of Mexican goodies within. The ingredients of course consist of almost everything else that goes into a normal salad with the addition however of some extra ingredients to make it more Mexican. Starting off forst of all with that Flour Tortillas bowl. Most restaurants purchase them already made. But I actually found a video which has no audio, but the visual speaks volumes for itself. It very easily shows how to make the flour tortilla bowl with ruffled edges all from scratch. For Swedes here reading, the first thing you do is purchase the largest flour tortillas you can purchase at your local ICA Store. Then follow the video. It's that easy!
Restaurant Style Mexican Crispy Taco Salad Bowl - (fried) How to Video
The Actual 'Salad' Ingredients!
1. Lettuce (Iceberg or Romaine)
2. Tomatoes (Kvist Vine Tomatos or Roma (Plommor)
3. Sour Cream (Creme Fraisch)
4. Your favourite brand of Corn Tortilla Chips
5. Cucumbers (Swedes like them - whatever)
6. large Red Onion chopped into fine bits
7. Cheese (preferable cheddar or pizza cheese)
8. Sweet Red Dressing (French) or whatever your flavourite is
9. Salsa (whatever your heart desires.
10. Ground or Shredded Beef or Chicken
11. Some Pinto Beans , Kidney Beans or your favourite
13. 1 can Sweet Corn
14. black olives
15. slices of different coloured Bell Peppers
As you can see, the ingredients are so simple that even a child could do this and what's kool is, it is really fast and uncomplicated. Lettuce , Tomatoes , Red Onion, of course are the main ingredient. The lettuce obviously gives it it's crispy texture. So you start with basic salad ingredients and go from there. Corn chips crumbled into the mix not only give more crunchy texture, but also that corn taco taste. Your choice of meat is obvious as well. Whatever you prefer and how your want to prepare and season it. Choose either Pinto or Kidney Beans or both, it's up to you. The Cucumber is a Swedish add on. All other things add as you want them. The Bell Peppers Sweet Red French Dressing, Salsa, Guacamole and Sour Cream are last option toppings as you wish. Same with Sweet Corn and black olives, add as wanted or needed.
Ultimately I think anyone can do this. It did cross my mind however than Swedes can purchase those Santa Maria Mini-Tub Taco Shells. Then you can have bite size salads or mini versions of the Mexican Tostada or Tostado which ever term you wish. This is not a tough recipe to follow and you can change it any way to suit your own personal needs. Now if you are having family and friends over for a meal, by all means make the spice heat scale as neutral as possible. For all you people who want that nuclear fire experience ? That's what the hot sauces are for. Putting these choices on the table in front of your guests allows them to choose and therefore any bad burning sensation is on them, not you !
|Tostado or Tostada - You Choose|
|Bite Size Taco Salads|