I know it is just a salad but dang the dressing is good. I have purchased bottled El Torito's Pepito Cilantro dressing, but it is not even close to the fresh version! I started out with a spicy rub and smoked the chicken with mesquite. That was sliced and sauteed in with tri color peppers and onion for the fajitas. The key is the pepitas (roasted shelled pumpkin seeds) and cotija cheese...
El Torito`s Mexican Caesar Salad
note: I halved the recipe below from CD kitchen.com and it made plenty.
Category: E - Copy Cat Restaurant Recipes
Serves/Makes: 4 Difficulty Level: 4 Ready In: 30 min
***Salad:***
2 corn tortillas
Vegetable oil
1 large head 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 pumpkin seeds)
***Cilantro Pepita Dressing:***
1 medium Anaheim chile, roasted, peeled and seeded
2 1/2 tbsp roasted pepitas (pumpkin seeds)
1 garlic clove, peeled
1/8 teaspoon ground black pepper
1/2 teaspoon salt
6 ounces salad oil
2 tbsp red wine vinegar
2 1/2 tablespoons grated Cotija cheese (see note)
1 small bunches cilantro, stemmed
3/4 cup mayonnaise
2 tbsp water
Directions:
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. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in saut an; 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.
Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.
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. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in saut an; 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.
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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