More Great Recipes: Cinco de Mayo | Mexican | Misc. Salad | Picnic

El Torito's Mexican Caesar Salad

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Member since 2006

Serves | Prep Time | Cook Time


2 Anaheim chili peppers, roasted, peeled and seeded
1/3 cup roasted pumpkin seeds (pepitas)
2 large garlic cloves, peeled
1/4 teaspoon ground pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 TBS grated Cotija cheese
2 small bunches cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water

2 corn tortillas
vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
roasted red pepper, peeled and cut into julienne strips
1/2 cup roasted pumpkin seeds (pepitas)

Place all dressing ingredients except cilantro, mayonnaise and water in

a blender or food processor. Blen approximately 10 seconds, then add

cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches. Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air-tight container and refridgerate. Will keep for three days.

To Assemble Salad: Cut corn tortillas into matchstick-size strips. Heat

oil in saute pan; fry tortilla strips until crisp. Remove with slotted

spoon, and drain on paper towels. Set aside. Tear romaine into

bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces

of dressing onto each. Sprinkle with roasted pumpkin seeds, grated

Cotija cheese and tortilla strips. Place 2 - 3 red pepper strips on top as


Tips: Use canned green chilies instead

of fresh, roasted sunflower seeds in place

of pumpkin seeds, and jarred roasted

red peppers. Bake the tortilla strips instead of frying. Slice tortillas into strips and bake instead of frying. Spread on cookie sheet, spray

with Pam, sprinkle with salt, bake at 350* for

about 20 minutes.

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