JALISCO VOLCANO SALAD
El Charro Cafe Restaurant Recipe
Basic Vinaigrette:
1/2 cup oil
1/4 cup white vinegar
salt and pepper,to taste
Salad:
oil for frying
8 corn tortillas
2 cups refried beans
4 small Romaine lettuce heads, julienned
2 cups frozen mixed vegetables, cooked
salt
pepper
1 cup Basic Vinaigrette
4 boneless chicken breasts, poached, skinned, each cut into 8 strips
2 large avocado, sliced into 16 pieces
32 strips Jack cheese
1(7 oz.) jar jalapenos, drained and sliced
2 tomatoes, quartered
8 green olives, chopped
1 cup shredded Mexican cheese
To make the basic vinaigrette, Shake the oil, vinegar, and salt and pepper to taste in a covered jar or slowly whish the oil into the vinegar and seasonings.
In a large skillet heat the oil and fry the tortilla for a few seconds. Set aside to drain on paper towels. In a saucepan heat the refried beans cover and keep warm. In a warm bowl combine the lettuce with the cooked vegetables and salt and pepper to taste. Drizzle with the basic vinaigrette.
To serve each salad, spread 1/4 cup refried beans on each fried tortilla. Pack 2 cups of the salad mixture into a 4 inch funnel and unmold it onto the prepared tortillas. Garnish with one eighth of a chicken avocado cheese strips and jalapenos Place vertically alone the slopes of the volcano. At the top, place one tomato quarter and then sprinkle with the chopped olives and cheese. Serve with additional basic vinaigrette on the side. Makes 8 servings.
Cook's note: This versatile salad can be made with cook whole pinto beans or guacamole on the bottom.