m4s0n501

Mexican salad with kamut tortillas

Insalata messicana con cornice2

It isn’t certainly a light salad, but a main dish, complete and tasty, as well as colored. I know it seems like a summer dish, but seeing these beautiful sunny days, though the cold is felt, I’m already thinking about the trips in the mountains and this dish is sure to be an excellent companion for picnics. But now that we taste him at home, we can add bacon toasted at the last minute, so that is nice warm and crunchy. The other ingredients are well mixed the salad: boiled eggs, cream cheese, tortillas and spices at will. The recipe is taken from a really interesting little book on Mexican food: Chili! Taste of the World.

INGREDIENTS for 4 people:

  • 100 g mixed salad
  • 4 eggs
  • 200 g cream cheese
  • chive
  • 4 flour tortillas
  • 60 g oil
  • salt
  • white pepper
  • 2 limes
  • 8 slices bacon
For 6 tortillas:
  • 150 g flour kamut
  • 30 g water
  • 45 g milk
  • 10 g oil
  • 4 g salt
  • 2 g baking powder

 

PREPARATION:

For the tortillas: hit the liquid, dissolve the yeast and then add  flour, salt and oil. Working for few minutes until a smooth ball and let stand at room temperature for about an hour. Divide the dough into 6 balls and roll in very thin layers of parchment paper. Remove the top sheet, invert on a greased pan and then just delete the second sheet, cook for one minute on each side and then covered with a cloth to cool.

For the salad: prepare hard-boiled eggs, shell them and cut them in pieces not too small, work the cream cheese with a little olive oil and chives, mix the remaining oil, salt, pepper, juice of files and dress the salad and eggs. Place the center of the dish cream cheese, add the salad with eggs and toast the last crispy bacon and combine well still hot. Serve with warmed tortillas on a frying pan, chopped and arranged around and along the salad.

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