Тако салата
Би било лесно да повярваме, че тако салатите са измислени от децата. Те са също толкова сладки като традиционните тако, но всичко е хвърлено в хрупкава “купа”, която можете да ядете.
Източник: Децата на Марта Стюарт, Лято
Общо време
Prep
добив
Съставки
инструкции
Бележките на готвача
Ако поставите маруля първо в черупката, говеждото месо няма да попие дъното. Поставете топинги, като домати, боб и авокадо, и оставете всеки да избере любимите си. После те могат да се накисват по дресинга.
27.04.2023 @ 15:59
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
It would be easy to believe that these salads were invented by children. They are just as sweet as traditional tacos, but everything is thrown into a crispy “cup” that you can eat. Source: Martha Stewarts Children, Summer 1 hour and 45 minutes 30 min Makes 4 individual salads Total time Prep Yield Ingredients 4 flour tortillas (8 inches) Avocado, peeled, diced, chopped Sour cream Shredded cheddar cheese Romaine lettuce, torn into pieces Salt and freshly ground black pepper Chopped fresh cilantro Juice of 1/2 lime Grated carrots Thawed corn kernels Grape tomatoes, halved Canned black beans, drained, rinsed 1/4 cup red wine vinegar 1 cup olive oil 1 pound ground beef 3/4 teaspoon chili powder 1 1/2 teaspoons ground cumin 2 tablespoons tomato paste 1 small onion, chopped Chopped garnishes Instructions 1. Preheat the oven to 350 degrees. Lightly brush the tortillas with 4 tablespoons of oil. Sprinkle with salt and black pepper. 2. Press one of the tortillas into the folding cup. Bake for 13 minutes; an adult should transfer the shell to the trunk to cool. Repeat with the remaining tortillas. 3. Meanwhile, make the beef filling: In a mixing bowl, combine the ground beef with tomato paste, chili powder, cumin, and onion; season with salt and black pepper. An adult should heat 2 tablespoons of oil in a large skillet over medium heat, add the ground beef, and cook, breaking up the meat with a spoon, for 10 minutes. Transfer to the cup; set aside. 4. Make the dressing: In a jar, shake together the vinegar, 1/2 cup of oil, lemon juice, salt, and black pepper. 5. Using a grater, shred the cheese and carrots. An adult can prepare the other garnishes, including corn: Heat 2 tablespoons of oil in a medium skillet over medium-high heat; add a 10-ounce package of frozen corn. Cook for 3 minutes. 6. Divide the beef filling among the shells; add toppings and dressing. Chefs Notes If you put lettuce first in the shell, the beef filling wont soak the bottom