INGREDIENTS
- – Shredded baked rooster.
- – 1 handful of pitted black olives.
- – Spherical tomato 1 unit.
- – Basil 1 handful.
- – Oregano c/n.
- – Exhausting boiled egg 2 items.
- – Coloured peppers in brunoise.
- – Lettuce ½ nasturtium plant.
- – Potato 2 items cooked.
- – Carrot 1 unit cooked.
- – Olive oil 5 tbsp.
- – Candy paprika 1 tsp.
- – Floor chili 1 tsp.
- – Sal c/n.
- – Parsley 1 handful.
- – Cream cheese 200 g.
- – Mayonnaise 100 g.
- – Lemon juice 50 cc.
- Vegan sprinkles:
- – Girgolas 1 laptop.
- – Chopped garlic thyme.
- – Oil, salt and pepper.
- – Potatoes 2 items boiled with pores and skin.
- – Chauchas 100 g.
- – Frozen or recent peas.
- – Grated carrot.
- – Half unit purple onion.
- – Chopped parsley.
- – Chopped cucumber pickles.
Rooster salpicón and vegan salpicón, the 2 choices to get pleasure from this spectacular dish
PROCEDURE:
1. Shred the rooster (DO NOT CHIP IT).
2. Combine in a big bowl with the olives lower into wheels, the coarsely chopped eggs, the chopped basil and lettuce, the oregano, the spherical tomato lower into small seeded cubes and the coloured carrot and potato peppers.
3. Combine the dressing components to season the salpicón.
Vegan sprinkles:
1. Have dough made out of tacos to fill extra inexperienced leaves
2. Marinate the Girgolas with thyme oil and garlic, then seal each side on a scorching griddle, take away and lower into strips.
3. Then again, boil the potato in cubes with pores and skin, grate the carrot.
4. For the beans, blanch in water with salt and baking soda then cease cooking with chilly water. Like peas.
5. Combine all of the greens plus the dressing, chopped parsley and chopped pikles. Combine effectively and serve with the taco dough base may be nasturtium lettuce leaves (inexperienced and purple).
