El Torito Mexican Caesar Salad
MexicanVegetarianIntermediate20 minBy Northstar
Ingredients
Servings
4
- 2 head romaine lettuce, rinsed and dried
- 0.3 cup Cotija cheese, finely grated
- 0.5 cup roasted pepitas (pumpkin seeds)
- 2 count corn tortillas
- 0.3 cup vegetable oil (for frying)
- 2 count Anaheim chiles, roasted, peeled and seeded
- 0.3 cup roasted pepitas
- 2 clove garlic, peeled
- 0.3 cup red wine vinegar
- 5 tbsp Cotija cheese, grated
- 2 bunch fresh cilantro, stemmed
- 1 0.5 cup mayonnaise
- 0.3 cup water
- 0.8 cup salad oil
- 0.5 tsp salt
Instructions
- 1
Make the dressing: blend roasted chiles, pepitas, garlic, red wine vinegar, Cotija cheese, cilantro, oil, salt, and pepper in a blender until smooth. Whisk blended mixture into mayonnaise and water until smooth. Refrigerate.
- 2
Cut corn tortillas into thin matchstick strips. Heat oil in a sauté pan over medium-high heat; fry strips until crisp. Drain on paper towels.
- 3
Tear or chop romaine into large pieces; place in a large serving bowl.
- 4
Toss romaine with enough dressing to coat generously.
- 5
Top with Cotija cheese, pepitas, roasted red bell pepper strips, and crispy tortilla strips. Serve immediately.
Tags
salad