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Tucson's Famous Topopo Salad

Here's how you make Tucson's Famous Topopo Salad
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  • Servings: 2
  • Prep: 40m
  • Cook: 10m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 2 cups iceberg lettuce, finely chopped
  • 1/2 cup frozen mixed vegetables
  • 2 tablespoons vinaigrette salad dressing
  • 1 ounce corn tostada shell (1)
  • 1/4 cup refried beans, warmed
  • 4 jicama strips, thin, cut into 3-inch-long strips
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 teaspoon Tajin seasoning
  • 4 carrot sticks
  • 2 celery sticks
  • 8 ounces cooked shrimp, peeled (6 large)
  • 4 ounces yellow cheddar cheese, finely shredded (1/4 cup )
  • 1 slice tomato
  • 1 pimiento-stuffed green olive, halved horizontally
  • 1/8 cup red salsa
  • 1/8 cup green salsa
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine lettuce, mixed vegetables (corn, carrots, green beans, peas, thawed in a colander under warm running water) and salad dressing in a large mixing bowl.

  • Step 2: The lettuce should be well-coated but not dripping.

  • Step 3: Spread the inside of the tostada shell with the warm beans.

  • Step 4: Set aside.

  • Step 5: Holding the funnel in your non dominant hand so that the wide end is facing up, fill the funnel with the lettuce mixture and press it down firmly with a spatula.

  • Step 6: Cover the hole end of the funnel while filling, then take your finger off the hole and let any extra dressing drain out into the sink.

  • Step 7: Flip the tostada shell over onto the funnel so that the refried beans are touching the lettuce.

  • Step 8: Flip the serving plate over and place it centered on top of the tostada in the funnel.

  • Step 9: Then, flip the whole thing over and gently place it on the countertop.

  • Step 10: Carefully remove the funnel to reveal the volcano-shaped molded salad.

  • Step 11: Dip the jicama sticks in lemon and lime juice mixed together and then dip them into the tajin seasoning on one end.

  • Step 12: Lean the jicama sticks, vertically at even intervals, around the perimeter of the salad (chile side up), followed by the carrots celery sticks and shrimp.

  • Step 13: Sprinkle the top of the salad with cheddar cheese to resemble lava.

  • Step 14: Crown your topopo with a slice of tomato and half of the pimiento-stuffed olive.

  • Step 15: While eating, once you topple your topopo, mix in some salsa for an extra kick.

Tips & Variations

Don't forget the following tips and variations.
  • 1 4-inch-diameter funnel with at least a 2-cup capacity.
  • 1 large serving plate At least 8 inches in diameter.

We hope you enjoy this recipe!

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