El Torito's Mexican Caesar Salad
Why I Love This Recipe
Ingredients You'll Need
Dressing
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
Salad
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)
Directions
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
garnish.
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.
