nutri vegetables salad

Ingredients

1 cup chicken
 2 tablespoons vegetable oil Vegetable oil for frying
 1 cup canned refried beans
 1/2- 3/4 cup red or green enchilada sauce
 1/2 recipe Carnitas, shredded (about 3 cups)
 1 cup crumbled Cotija cheese or feta cheese
3 cups shredded cabbage
 1 avocado, halved, seeded, peeled, and chopped
 1 medium tomato, chopped
 Mexican crema or sour cream
rg-recipe

Directions

  • Preheat oven to degrees F. For dough, in a medium bowl combine masa harina, baking powder, and salt. In a small saucepan heat broth until warm; add the 2 tablespoons oil. Stir broth mixture into masa harina mixture. (If necessary, add enough additional broth to make dough cling together.) 

    Divide dough into nine portions. On a lightly floured surface, roll each portion into a thin oval shape about 4 inches long and 2-1/2 to 3 inches wide, building up edges slightly. (As you work, keep dough portions and ovals covered with damp paper towels to prevent them from drying out.)