El Torito Mexican Caesar Salad Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
El Torito Mexican Caesar Salad
Cilantro Pepita Dressing
2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (roasted shelled pumpkin seeds)
2 large garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounce salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water
2 corn tortillas
1 large (or two small) heads romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted shelled pumpkin seeds)
Place all dressing ingredients except cilantro, mayonnaise and water
in a a blender of food processor. Blend 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 refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad
Cut corn tortillas into matchstick-size strips. Heat oil in sauté
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 cilantro pepita dressing on each
salad. Sprinkle each dish with Cotija cheese and tortilla strips.
Arrange four red pepper strips like spokes on the top of each salad,
and garnish with whole pepitas.
Serves 6 to 8.
NOTE: Cotija cheese is a hard cheese, similar to Parmesan. It is
available at some grocery stores and most Mexican markets.
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