El Torito's Mexican Caesar Salad
  • 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)
  1. Place all dressing ingredients except cilantro, mayonnaise and water in
  2. a blender or food processor. Blen approximately 10 seconds, then add
  3. 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.
  4. To Assemble Salad: Cut corn tortillas into matchstick-size strips. Heat
  5. oil in saute pan; fry tortilla strips until crisp. Remove with slotted
  6. spoon, and drain on paper towels. Set aside. Tear romaine into
  7. bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces
  8. of dressing onto each. Sprinkle with roasted pumpkin seeds, grated
  9. Cotija cheese and tortilla strips. Place 2 - 3 red pepper strips on top as
  10. garnish.
  11. Tips: Use canned green chilies instead
  12. of fresh, roasted sunflower seeds in place
  13. of pumpkin seeds, and jarred roasted
  14. red peppers. Bake the tortilla strips instead of frying. Slice tortillas into strips and bake instead of frying. Spread on cookie sheet, spray
  15. with Pam, sprinkle with salt, bake at 350* for
  16. about 20 minutes.