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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | Salsa |
| 3 | Roasted red onion quarters, coarsely chopped |
| 3 | Roasted red peppers, cut into 1/2 inch cubes |
| 1/3 Tasse | green onion minced |
| 1/2 Teelöffel | ground cumin |
| 1/3 Tasse | olive oil |
| 8 | Corn Tortillas |
| 2 Tasse | Roasted ham, cut in thin strips |
| 1 | Ripe avocado, cut into 1/2 inch cubes |
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In a large mixing bowl, stir together the salsa, red onion, red pepper, green onion and cumin. Set aside while preparing tortillas.
In a large skillet, heat the oil over medium heat until hot but not smoking. Add the tortillas, one at a time, and cook until crisp, about 2 minutes. Transfer to paper towels to drain.
To serve, spoon the salsa mixture over the tortillas and top with ham and avocado. Typed in MMformat by cjhartlin@msn. Com
Cooking
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