Mexican Tortilla Salad

* Exported from MasterCook II *

MEXICAN TORTILLA SALAD

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups plus 3 tablespoons corn oil, -- divided
16 corn tortillas, -- julienned;
1/2 cup cooked, drained black beans
1/2 cup 1/4-inch diced jicama
1/2 cup 1/4-inch diced red bell pepper
1/2 cup 1/4-inch diced yellow bell pepper
1 1/2 tablespoons fresh lime juice
1 tablespoon finely chopped fresh cilantro
2 Serrano chilies, -- seeded and finely chopped
Salt


Heat 5 cups corn oil to 325 degrees in a deep fryer or high-sided saucepan.
When hot, add half of
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.
Repeat with remaining tortillas.

In a large bowl combine beans, jicama, bell peppers, 3 tablespoons corn oil,
lime juice, cilantro and
chilies; season to taste with salt and toss to mix. Gently toss in tortilla
threads, being careful not to
break them but making sure they are well coated with dressing. Serve
immediately.

* Red and blue corn tortillas may be found at Mexican markets or specialty food
stores

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