Mexican Tortilla Salad With Cotija Cheese And Cilantro Pepita Dressing Recipes

EL TORITO SOUTHWESTERN CAESAR SALAD

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.

MEXICAN CEASAR SALAD

Steps:

• Salad 1) Cut tortillas into matchstick size strips. Heat oil for deep frying and add tortilla strips. Cook a few seconds until crisp. Remove with slotted spoon, drain and set aside 2) Tear lettuce into bite size pieces. Place greens on 6 salad plates and ladle Cilantro-Pepita Dressing on ea salad. 3)Sprinkle with cotija cheese & tortilla strips. Arrange four red pepper strips and 4 slices of avacado like spokes on top of each salad and garnish with Pepita's.
• Dressing 1) Place Chile, Pepita's, garlic, pepper, salt, oil, vinegar and cotija cheese in blender or food processor. Blend about 10 seconds, then add cilantro bit by bit, until smoothly blended. 2) Place mayonnaise and water in lg stainless-steel bowl and whisk until smooth. Add blended Chile mixture and mix thoroughly. Place in air tight container and refrigerate. Dressing 1) Place Chile, Pepita's, garlic, pepper, salt, oil, vinegar and cotija cheese in blender or food processor. Blend about 10 seconds, then add cilantro bit by bit, until smoothly blended. 2) Place mayonnaise and water in lg stainless-steel bowl and whisk until smooth. Add blended Chile mixture and mix thoroughly. Place in air tight container and refrigerate.

EL TORITO CILANTRO AND PEPITA SALAD DRESSING

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.