Mexican Pork Salad Recipe

Ola gourmets! Pulled on the spicy? Then it’s time to open a bottle of cold beer and start cooking a salad from hot Mexico! Rich balanced salad with avocado, fried pork, tomatoes, onions.

It would seem well, what’s the big deal here, but it’s all about the overseas salad dressing as always! The freshness of lime juice, notes of cumin, olive oil and balsamic vinegar…all this gives the salad character! If you want to feel like a dragon of the Targaryen family, you can add jalapeno pepper to taste.

You can serve the salad in Tortilla cakes lightly baked in the oven in the form of a bowl. It looks interesting and you can crunch with a flatbread during a meal!

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Recipe type: Salads

Recipe type: Mexican

Yield: 2

Prep time:

Cook time:

Total time:


Ingredients:

Cumin — 5 grams
Tortilla — 2 pieces
Canned corn — 120 grams
Tomatoes — 3 pieces
Red onion — 1/2 medium onion
Arugula — 25 grams
Lime — 1/2 pieces
Wine vinegar — 1/2 tablespoon
Olive oil — 2.5 tablespoons
Salt and pepper — pinch
Avocado — 2 pieces
Jalapeno — to taste
Pork — 200 grams

Directions:

1. Place the tortilla Tortillas on any cup or bowl greased with oil so that they don’t stick. Bake at 200 degrees for 10 minutes. After baking, immediately remove from the cup and set aside.
2. Salad dressing. In a bowl, combine the lime juice, wine vinegar, cumin (you need to grind in a mortar or knife), salt, pepper and sugar. Add olive oil.
3. Cut tomatoes and red onion into half rings.
4. Peel the avocado. Remove the bone. Cut into cubes.
5. Finely chop the arugula.
6. Fry the pork in a pan. Add salt and pepper while cooking.
7. Fried pork cut into cubes the size of an avocado.
8. Mix all the ingredients and corn.
9. Put everything in the tortilla. Add jalapenos to taste if you like spicy food.
Bon Appetit!