| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Finely chopped onion |
| 1 |
lg |
Garlic clove; minced |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Chili powder |
| 1 1/2 |
tb |
Vegetable oil plus additional for frying the tortillas |
| 1 |
lb |
Ground chuck |
| 2 |
tb |
Tomato paste |
| 6 |
|
7-inch corn tortillas; cut into 1-inch triangles |
| 8 |
c |
Shredded romaine |
| 3 |
|
Tomatoes; cut into wedges |
| 1 |
c |
Coarsely grated extra sharp cheddar |
| 1/3 |
c |
Thinly sliced scallion |
| 1 |
lg |
Garlic clove; chopped |
| 3 |
tb |
Red-wine vinegar |
| 3 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Ground cumin; or to taste |
| 1/2 |
c |
Plus 2 tablespoons olive oil |
| 1 |
c |
Chopped seeded tomato |
| 1 |
lg |
Jalapeno pepper; seeded and chopped |
| 1/2 |
c |
Loosely packed fresh coriander |
INSTRUCTIONS
FOR THE VINAIGRETTE
In a large heavy skillet cook the onion, garlic, cumin, and chili powder in
1 1/2 tablespoons of oil over moderately low heat, stirring, until the
onion is soft, add the chuck, and cook the mixture over moderate heat,
stirring and breaking up any lumps, until the meat is no longer pink. Add
the tomato paste and salt and pepper to taste and cook the mixture,
stirring, until the meat is cooked through. Transfer the mixture to a bowl
and let it cool. In the skillet, cleaned, heat 3/4-inch of the additional
oil to 375 degrees and in it fry the tortilla chips in batches for 30
seconds to 1 minute, or until most of the bubbling subsides. Transfer the
chips with a slotted spoon to paper towels to drain and sprinkle them with
salt to taste. The tortilla chips may be made 1 day in advance and kept in
an airtight container. On a large deep platter or in a large bowl arrange
the romaine, spoon the beef mixture over it, and arrange the tortilla
chips, tomatoes, Cheddar, and scallion decoratively over the salad.
Make the vinaigrette: In a blender blend together the garlic, vinegar,
lemon juice, cumin, and salt and black pepper to taste, with the motor
running add the oil in a stream, and blend the vinaigrette until it is
emulsified. Add the tomato, the jalapeno pepper, and the coriander and
blend the vinaigrette until it is smooth.
Transfer the vinaigrette to a small bowl and serve it with the salad or
pour the vinaigrette over the salad and toss the salad until it is
combined.
Yield: 6 servings
Recipe by: Cooking Live Show #CL8982
Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997
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