I love it when I can use up several items that have been taking up space in the refrigerator in one dish . This Southwestern style salad did just that. There was a partial jar of homemade pickled nopalitos, and there was another jar with only half of a pickled jalapeño left and mostly onions, garlic and the cumin seeds the jalapeños had been pickled with. I also used a yellow crookneck squash, a few leftover black olives and an ear of seasoned roasted corn.
I attempted making tortilla bowls using yellow masa harina. For the dough I simply mixed boiling water and olive oil with the masa and salt. After working the dough for a couple minutes I wrapped it in plastic and let it rest until I was ready to use it.
I rolled the dough between two pieces of wax paper then peeled off the top sheet. After smearing a little olive oil on the tortilla I maneuvered it over an inverted tart mold and peeled off the other sheet of wax paper.
This operation didn’t transpire as smoothly as I had hoped. With both bowls some of the dough adhered to the wax paper as it was being peeled off and my efforts at repair were unsuccessful.
The corn tortilla bowls baked at 350ºF. Visually they were pretty much a disaster with cracks and missing edges but they tasted good and served their purpose.
While the tortilla bowls were baking I put the salad together. Kernels were cut from the corn and the crookneck squash was shredded.
Black beans were rinsed and cilantro chopped. The garlic from the jars of nopalitos and jalapeños were discarded but the pickled onions and jalapeño half were roughly chopped.
All of the nopalitos went into the salad and a lot of the cumin seeds the cactus had been seasoned with.
Black olives and sliced pickled pepperoncini completed the salad.
The flaws in the corn tortilla bowls were not so noticeable when filled with salad.
The salad was tasty as it was with the seasoned roasted corn and pickled nopalitos, jalapeño and onions, but being a Southwestern salad I wanted it to have more kick. I made a dressing using a flavor combination I have been enjoying a lot lately: parsley, tarragon, green chilis, pickled pepperoncini, olive oil, white wine vinegar, honey and salt.