El Toritos Mexican Caesar Salad Recipes

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EL TORITO SOUTHWESTERN CAESAR SALAD



El Torito Southwestern Caesar Salad image

El Torito Restaurant's Caesar salad has been a popular favorite for decades; I obtained the recipe in 1994 when it was published in the Los Angeles Times and have made it many times since. The recipe contains some Mexican ingredients such as pepitas, which are roasted pumpkin seeds, avilable at Trader Joes, as well as at Mexican markets. The cotija cheese ia a Mexican grating cheese. If not available use any hard grating cheese such as Parmesan.

Provided by lynnski LA

Categories     Salad Dressings

Time 43m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 17

2 corn tortillas
oil, for frying
1 head romaine lettuce, a large head, rinsed and spun dry
1/2 cup Cotija cheese, grated
1 red bell pepper, roasted, peeled and cut into julienne strips
1/2 cup pumpkin seeds, roasted (pepitas)
1 medium anaheim chili, roasted, peeled and seeded
3 tablespoons roasted pumpkin seeds (pepitas)
1 garlic clove, large
1/8 teaspoon black pepper, freshly ground
1/2 teaspoon salt
3/4 cup oil
2 tablespoons vinegar, red wine
3 tablespoons Cotija cheese, grated
1 bunch cilantro, stemmed
3/4 cup mayonnaise
2 tablespoons water

Steps:

  • Cut tortillas into matchstick-size strips; then heat oil for deep-frying . Add tortilla strips and cook for a few seconds until crisp; remove with a slotted spoon, drain and set aside.
  • Tear romaine lettuce into bite size pieces and place greens on six salad plates.
  • Ladle Cilantro-Pesto dressing on each salad and sprinkle each dish with cotija cheese and tortilla strips.
  • Arrange four red pepper strips like spokes on top of each salad and garnish with pepitas.
  • For the Dressing.
  • Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese in a blender or food processor; and blend for about 10 seconds, then add cilantro, bit by bit, until smoothly blended.
  • Place mayonnaise and water in large stainless-steel bowl and whisk until smooth.
  • Add blended chile mixture and mix thoroughly.
  • If the dressing is made ahead, place in an airtight container and refrigerate. May be stored up to three days.

EL TORITO CILANTRO AND PEPITA SALAD DRESSING



El Torito Cilantro and Pepita Salad Dressing image

I love this dressing at El Torito. I could sit there and just eat it with a spoon. I found this copy-cat recipe and I wanted to post it so I can make it myself, and secretly eat it straight from the jar :-)

Provided by Aussie-In-California

Categories     Salad Dressings

Time 20m

Yield 1 Quart, 64 serving(s)

Number Of Ingredients 11

2 medium anaheim chilies, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija)
2 bunches fresh cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water

Steps:

  • Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
  • Blend approximately 10 seconds, and 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 airtight container and refrigerate.
  • Will keep for three days.

Nutrition Facts : Calories 54.3, Fat 5.8, SaturatedFat 0.9, Cholesterol 0.7, Sodium 44.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.4

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El Torito Mexican Caesar Salad Categories: El Torito Restaurant Nb persons: 6 Yield: Preparation time: Total time: Source: The San Diego Union Tribune Food section - April 4, 1996. 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 …
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