Mexican Chopped Salad. Many people wonder how canola oil is used in Mexican Recipes and tortilla chips. There are two main uses for Canola oil and both use very few calories.
The first of the two uses is the use of olive oil for cooking. The difference between canola oil and olive oil lies in the fat content. Olive oil has monounsaturated fat whereas canola oil contains polyunsaturated fat. Monounsaturated fat is good for your heart as it slows down the aging process and lowers the cholesterol levels and polyunsaturated fat are good for the heart because it helps the heart pump blood.
The second use of canola oil is for tortilla chips. The chips are made with corn meal or corn flour and then seasoned with Mexican seasoning. This is where canola oil comes in to play. It helps keep the corn flour moist and does not contribute to the hardening of the corn when it is time to add toppings.
Canola oil can also be used in tortilla chip recipes. It helps keep the chip from sticking to the tortilla, which is what happens with some tortilla chips that are made with corn meal. The chips will stick to the tortilla if they do not have enough moisture in them. The use of canola oil keeps the chip moist and does not contribute to the hardening of the corn.
One of the best things about these tortilla chip recipes is that they are usually high in protein, which helps keep the body strong and healthy. If you are looking for something to put on a Mexican chopped salad for lunch, these chips would be a great choice.
You can cook Mexican Chopped Salad using 21 ingredients and 12 steps. Here is how you cook it. Print
Mexican Chopped Salad. Many people wonder how canola oil is used in Mexican Recipes and tortilla chips.
- Prepare 1 clove garlic finely minced.
- You need 2 tablespoons extra virgin olive oil.
- You need taste and add salt if needed.
- You need 2 tablespoons honey.
- Prepare As needed of 2 tablespoons canola oil.
- You need 1/4 cup fresh lime juice.
- You need freshly ground black pepper
- Prepare 1/2 teaspoon cumin.
- Prepare As needed 1/2 teaspoon salt.
- You need 1/2 teaspoon sea salt
- Prepare 6 6- inch corn tortillas.
- Prepare as needed 1 1/2 tablespoons canola oil.
- You need 1 medium zucchini diced in 1/4-inch dice**.
- You need 4 ears corn if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn.
- You need 1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired.
- Prepare 1 medium bell pepper diced in 1/4-inch pieces**, any color (I used orange).
- Prepare 4 medium tomatoes seeded and diced into 1/4-inch dice**.
- You need 1 medium head romaine lettuce chopped in approximately 1/2 inch pieces.
- You need 1/2 medium jicama peeled and diced in 1/4-inch pieces**.
- Prepare 1 1/2 cups canned black beans drained and rinsed.
- You need 1/2 medium red onion diced in 1/4-inch pieces**.
- Step1: For the dressing, combine lime juice, honey, cumin garlic and salt.
- Step2: In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
- Step3: Taste and add more salt and pepper, if needed. Set aside.
- Step4: For the corn tortilla strips, preheat oven to 400˚F.
- Step5: Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
- Step6: Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
- Step7: Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
- Step8: For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
- Step9: Remove from microwave with a hot pad and allow to cool for 5 minutes.
- Step10: After cooling, cut bottom end of corn off, about 1 1/2 inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
- Step11: Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
- Step12: Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.
- Category: Easy Recipes
- Cuisine: Mexican
Keywords: Mexican Chopped Salad
Another use of canola oil in Mexican Recipes is in the making of sauces. You can use canola oil for anything that calls for a healthy combination of different oils including salsa, guacamole, chicken enchiladas, pico de Gallo, dips and even ranch dressing.
Tortilla chips do need some seasoning and this is where the use of canola oil comes in. You can season the chips with Cayenne, chili powder, lime juice, cilantro and other seasonings if you want. The chips will look great and taste delicious if you make them the way that is traditional. With the addition of these spices, the chips taste even better.
The main ingredient in these chips is usually canola oil, and the use of it gives you more than just an attractive product. It also adds health benefits that come from eating foods that have been prepared from olive oil. These are foods that are easy on the body and good for you.
The use of canola oil helps with digestion as it helps to eliminate waste. It helps to promote good health and is also a good choice for people with high blood pressure or those who are suffering from allergies and other ailments.
You may also find that it is easier to use this type of oil in your cooking. When you cook other meals using other oils, it can leave behind a greasy feel in your cooking. This can cause the food to be messy and take away from the presentation of the meal.
The fact that canola oil is mild and low on the heat makes it an ideal choice for people who have high blood pressure or who are allergic to foods that are high in the heat. It also allows people to cook the food without worrying about burning their skin or burning the food.
The use of canola oil makes it easy to make Mexican chopped salad recipes taste better and to stay healthy. When you make your own recipes from scratch, you are sure to enjoy them for many years to come.