Ensalada “Lazo al cuello”

Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Ensalada “Lazo al cuello”. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ensalada “Lazo al cuello” is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It is simple, it's quick, it tastes delicious. They're fine and they look fantastic. Ensalada “Lazo al cuello” is something that I've loved my entire life.

Many things affect the quality of taste from Ensalada “Lazo al cuello”, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada “Lazo al cuello” delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensalada “Lazo al cuello” is 1 persona. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada “Lazo al cuello” estimated approx 15 minutos.

To get started with this particular recipe, we must first prepare a few components. You can cook Ensalada “Lazo al cuello” using 11 ingredients and 4 steps. Here is how you can achieve it.

Esta es una ensalada ideal para después de hacer ejercicio, ya por la noche, recupera fuerzas y ayuda a relajar los músculos. Muy mexicana y muy saludable. #superfamilia #cocinamexico

Ingredients and spices that need to be Get to make Ensalada “Lazo al cuello”:

1. 1 lechuga
2. 1 jitomate
3. 1 pepino
4. 3 limones
5. 3 tomates
6. 1 tuna
7. al gusto sal con habanero o sal de gusano o sal de jamaica
8. al gusto mezcal de su elección
9. c/n aceite de oliva
10. al gusto pimienta negra
11. al gusto sal normal

Steps to make to make Ensalada “Lazo al cuello”

1. Primero que nada limpiamos y cortamos la lechuga, la desinfectamos y preparamos nuestro material de cocina.
2. Ya limpia la lechuga la colocamos en un bawl y cortamos el jitomate, el corte debe ser quitando la parte de arriba y sesgado limpiando los extras de jitomate y de inmediato pelamos y cortamos el pepino. Agregamos 3 limones, un chorrito de aceite de oliva, pimienta y sal al gusto.
3. Después cortamos los tomates verdes por la cabeza en cortes anchos y los llevamos al comal para asarlos; estos tomates son menos agrios que el tomate normal, pueden dejar el tomate doradito o no tan cocido sabrán que esta cocido cuando cambie su color.
4. Colocamos en un plato la sal de habanero, la sal de gusano el tomate y la tuna. Está listo para degustar. Buen provecho!!!

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