Shred beef with forks	Avocado Dressing

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Taco Salad

Source: Orlando Sentinel, November 18, 1982

Yield: 1 salad

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Ingredients

• 1 flour tortilla

• 6 oz chopped lettuce

• 1 oz shredded cheddar cheese

• 4 oz hot shredded beef (see below)

• 2 oz hot, refried beans

• 1 hardboiled egg, sliced

• 3 tomato wedges

• 1 black olive, sliced

• 2 oz avocado dressing (see below)

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Preparation

Fry a flour tortilla at 350 degrees for about one minute or until golden brown. Drain excess oil.

Spread hot refried beans on top of fried tortilla. Top beans and chopped lettuce. Top lettuce with cheese and hot shredded beef.

Add avocado dressing.

Garnish top of salad with tomato wedges, egg slices and black olives.

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Shredded Beef

• 2 lb boneless beef, cut into large cubes

• 1 garlic clove, peeled

• 1/2 onion, sliced

• Salt, to taste

• 5 peppercorns

Place boneless beef in a saucepan with spices and enough water to cover beef. Bring water to a boil. Lower heat and simmer for 45 minutes.

Remove meat from flame and allow it to cool in the broth. Drain meat. Place on top of cutting board and shred with prongs of two forks, back to back.

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Avocado Dressing

• 1 ripe avocado

• 1/4 cup mayonnaise

• 1/4 cup orange juice

• 1/4 cup sour cream

• 2 Tbsp cilantro, chopped

• 1/2 tsp lime juice

• 1/2 tsp sugar

• 1/2 tsp salt

• 1/8 tsp ground pepper

Cut avocado lengthwise. Remove seed. Peel avocado halves. Puree avocado, mayonnaise, orange juice, sour cream, lime juice, sugar, salt and pepper in blender for about 1 1/2 minutes, until mixture is smooth.

Remove dressing from blender with a spatula. Stir in cilantro and refrigerate at least two hours.

Yield: 1 cup