El Torito’s Mexican Caesar Salad Recipe

El Torito’s Mexican Caesar Salad Recipe

Ingredients:

(Cilantro Pepita Dressing)

1/3 c of pepitas (pumpkin seeds, roasted)
2 pcs cloves of garlic (medium); peeled
2 pcs of roasted medium chiles (Anaheim); peeled then seeded
1/4 tsp of pepper (black, ground)
1 tsp of salt
1-1/2 c of oil (salad)
1/4 c of vinegar (red wine)
5 Tbsps of grated cheese (Cotija)
2 pcs of cilantro bunches (small); stemmed
1/4 c of water
1-1/2 c of mayonnaise

(Salad)
2 pcs of tortillas (corn)
Oil (vegetable oil)
1/3 c of cheese (Cotija); grated finely
1 pc of lettuce head (Romaine, large); rinsed then spun dry
Roasted bell pepper (red); peeled then julienned
1/2 c of pepitas (pumpkin seeds, roasted)

Instructions:

Combine chiles, pepitas, garlic, pepper, salt, oil, vinegar, and grated cheese inside the processor; process for 10 secs. Gradually add fresh cilantro till blended smoothly. Combine water and mayonnaise inside a bowl; whisk till smooth and add blended mixture then mix them well. Transfer inside an airtight jar and place inside the refrigerator; dressing must be consumed within 3 days.

To prepare, cut tortillas to small matchstick-size strips. Place the oil on a pan above moderately high heat and fry the tortillas till crisped. Place on a paper towel to absorb excess oil; set on side. Tear the lettuce to bite-size pieces and place them on plates. Ladle over the dressing and sprinkle crisped chips and finely grated cheese. Garnish strips of pepper and roasted pumpkin seeds.

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