Mexican Style Tortilla Salad Recipes

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AUTHENTIC MEXICAN TORTILLAS



Authentic Mexican Tortillas image

I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.

Provided by Jamie Mikall Martinez

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 55m

Yield 12

Number Of Ingredients 5

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
¾ cup shortening
¾ cup hot water

Steps:

  • Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
  • With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
  • Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
  • Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 24.1 g, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 469.9 mg, Sugar 0.1 g

MEXICAN-STYLE TORTILLA SALAD



Mexican-Style Tortilla Salad image

Add in some cooked chopped chicken or shrimp for a main meal, this salad will also pair well with French dressing instead of the ranch/salsa mixture, see recipe #241296 if you prefer a lot of beans in the salad then add in two cans, don't forget, add in the chips just before serving ;-)

Provided by Kittencalrecipezazz

Categories     Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup ranch dressing (use bottled or homemade, I use Kittencal's Creamy Ranch Dressing/Dip)
1 cup salsa (use mild or medium)
1 romaine lettuce, chopped (can use head lettuce)
2 cups cheddar cheese (cubed finely or coarsely shredded)
1 (15 ounce) can black beans, drained (or use half a can each black beans and pinto beans, drained)
2 firm ripe plum tomatoes, chopped
1 large avocado (peeled and chopped)
salt and black pepper (to taste)
1 (16 ounce) package corn chips, broken into pieces

Steps:

  • In a bowl mix together the ranch dressing and salsa (this can be done hours ahead and chilled.
  • In a large bowl toss the lettuce with cheddar cheese cubes, black beans, chopped tomatoes and avocado: toss well to combine.
  • Pour the dressing over starting with 1 cup and adding in more to taste; and toss to coat with salad.
  • Season with salt and pepper.
  • Mix in the chopped corn chips (or just sprinkle on top of salad).
  • Serve immediately.

Nutrition Facts : Calories 921.2, Fat 61.6, SaturatedFat 14.9, Cholesterol 50.4, Sodium 1361.4, Carbohydrate 75.4, Fiber 16.3, Sugar 7.1, Protein 23.1

MEXICAN-STYLE TORTILLA WINGS



Mexican-Style Tortilla Wings image

In this spicy, crunchy recipe, ground-up tortilla chips create an irresistible coating for baked wings that are filled with the traditional chile and cumin flavors found south of the border.

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 9

36 ounces plain tortilla chips
1 1/2 cups corn oil
1/4 cup mild chili powder
3 teaspoons dried oregano
3 teaspoons ground cumin
1 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
30 chicken wings, small wing joint removed

Steps:

  • Preheat the oven 375 degrees F. Oil a large baking sheet.
  • Using a food processor or blender, pulverize the tortilla chips until finely ground, then place them in a bowl.
  • In a separate bowl, whisk together the corn oil, chili powder, oregano, cumin, cayenne pepper, paprika, and black pepper. Dip the wings into the oil mixture, let excess oil drip off, then dredge them in the tortilla coating. Place coated wings on a large oiled baking sheet and bake for 35 to 40 minutes, following the method below, until the tortilla coating is browned and uniformly crispy.
  • Method for Baking Wings: Using a paper towel, lightly oil a 9 by 13-inch baking sheet to prevent wings from sticking. Place your prepared wings in a single layer on a prepared baking sheet and bake in a preheated 350 degrees F oven until crispy brown, 30 to 40. If you are using a marinade, you can periodically baste wings for the first 15 minutes. If you are applying a barbecue glaze, apply during the last 10 minutes of cooking. For extra-crispy wings, you may place the wings under the broiler to 2 to 3 minutes at the end of cooking.

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY



Tortilla Bowl Southwestern Salad Recipe by Tasty image

Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper

Provided by Gwenaelle Le Cochennec

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

4 teaspoons vegetable oil
4 large flour tortillas
2 romaine lettuce hearts
2 tomatoes
½ red onion
2 avocados
1 cup corn, canned, rinsed and drained
1 cup black beans, canned, rinsed and drained
¼ cup olive oil
¼ cup lime juice
1 clove garlic, minced
⅛ teaspoon cumin
½ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat the oven to 350°F (180°C).
  • Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
  • Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
  • Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
  • Dice the tomatoes and add them to the bowl with the romaine.
  • Dice the onion and add it to the salad.
  • Cut the avocados in half, remove the pits, and dice. Add to the salad.
  • Add the corn and black beans.
  • In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
  • Pour the dressing over the salad and toss well.
  • Fill each tortilla bowl with the salad.
  • Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams

MEXICAN CHICKEN SALAD IN TORTILLA BOWLS



Mexican Chicken Salad in Tortilla Bowls image

A light and low fat Taco Salad, served restaurant style in a Tortilla bowl. It is easy to make and quick to assemble. My Slovakain neighbors now love this dish I shared with them.

Provided by Dawn399

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup shredded reduced-fat monterey jack cheese
3 tablespoons low-fat mayonnaise
3 tablespoons nonfat sour cream
2 tablespoons chopped cilantro
1 tablespoon chopped jalapeno
1 garlic cloves, minced or 4 ounces cooked chicken, cut up into bite size pieces
4 large tortillas
4 cups shredded lettuce
1 large tomatoes, cut into bite sized pieces

Steps:

  • Preheat oven to 400 degrees.
  • Warm up chicken and set aside.
  • Combine mayonnaise, sour cream, cilantro, jalapeno, and garlic.
  • (For a creamier dressing leave out cilantro and run through a food processor, add cilantro after you puree)
  • To make Tortilla bowls spray Tortillas with cooking spray.
  • Invert 4 custard bowls and mold Tortillas over the custard bowls.
  • You may place another inverted custard dish over Tortillas to keep shape.
  • Bake in oven for 5 minutes until crisp and light brown.
  • Caution these burn easily, keep an eye on them.
  • Allow Tortilla bowls to cool.
  • Toss lettuce with mayonnaise dressing mixture.
  • Place approximately 1 cup of lettuce and dressing mixture in Tortilla bowl.
  • Place tomato pieces on top of lettuce.
  • Sprinkle with cheese.
  • Top with chicken pieces.
  • Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients.

MEXICAN SALAD WITH TORTILLA CROUTONS



Mexican salad with tortilla croutons image

Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style

Provided by Lucy Netherton

Categories     Lunch, Main course

Time 22m

Number Of Ingredients 9

3 flour tortillas , cut into crouton-sized pieces
1 tbsp olive oil
1 tsp Cajun or Mexican seasoning mix
1 iceberg lettuce , shredded
400g can black bean , rinsed and drained
200g pack cherry tomato , halved
2 avocados , stoned, peeled and sliced
juice 1 lime
½ bunch coriander , leaves only

Steps:

  • Heat oven to 200C/180C fan/gas 6. Place the tortilla pieces on a baking tray, toss with the oil and the seasoning mix, then cook for 10-12 mins until crisp. In a large bowl, toss the iceberg, beans and tomatoes. Toss the avocado in the lime juice and add to the bowl.
  • Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and coriander, then serve.

Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

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