Mexican Tortilla Salad

Name: Mexican Tortilla Salad
Ingredients: 5.0 cup Plus Corn Oil; 16.0 Corn Tortillas; 0.5 cup Cooked Drained Black Beans; 0.5 cup Inch Diced Jicama; 0.5 cup Inch Diced Red Bell Pepper; 0.5 cup Inch Diced Yellow Bell Pepper; 1.5 tablespoon Fresh Lime Juice; 1.0 tablespoon Finely Chopped Fresh Cilantro; 2.0 Serrano Chilies Salt

Mexican Tortilla Salad — una receta comunitaria en Potlikkr.

Ingredientes

5.0 cup Plus Corn Oil
16.0 Corn Tortillas
0.5 cup Cooked Drained Black Beans
0.5 cup Inch Diced Jicama

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Preparación (vista previa)

1
Heat 5 cups corn oil to 325 degrees in a deep fryer or high-sided saucepan. When hot, add half of
2
the tortilla strips. Stirring constantly, fry for 35 seconds or until crisp. Do not overcook or tortillas

will lose their color and burn. Remove from oil with a slotted spoon and drain on paper towels.

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