Tacos in Brazil

Submitted by enr on 02 Feb 2010
200 g of canned salmon
Chapter 1 water onion
4 tbsp chili sauce with garlic
2 yellow peppers
tomatoes 2
10-12 Pitted olives
2 tbsp freshly chopped coriander leaves
4 feathers green onions
4 slices of processed cheese
2 tbsp sunflower oil
4 lettuce leaves
# For the buns tacos:
120 ml buttermilk
6 g of salt
6 g of baking soda
150 g cornmeal
Salmon drain from sauce and triturated with a fork. Mix with finely chopped onion water, chili sauce, peppers cut into strips, olives, tomatoes - diced, chopped green onions feathers and processed cheese. Fry in the oil until soft vegetables, cool and mix with coarsely fragmented lettuce leaves. The buns tacos are getting into a smooth dough in Ira Pour baking soda and salt and then the sifted flour. Divide into 4 balls rolled on thin buns and they are baked in a dry frying pan to the formation of bubbles. In the buns put part of the filling and they turn rolls. Serve with guacamole sauce optional.
0 users
02 Feb 2010
culinary journal