Recipe ingredients
- Cilantro pepita dressing:
- 2 medium Anaheim chiles, roasted, peeled and seeded
- 1/3 cup roasted pepitas, pumpkin seeds
- 2 garlic cloves, peeled
- 1/4 tsp. ground black pepper
- 1 tsp. salt
- 12 oz. salad oil
- 1/4 cup red wine vinegar
- 5 Tbs. grated Cotija cheese
- 2 small bunches cilantro, stemmed
- 1 1/2 cup mayonnaise
- 1/4 cup water
- Salad:
- 2 corn tortillas
- Vegetable oil
- 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 pumpkin seeds
Recipe method
- 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.
- 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.
- Cut corn tortillas into matchstick size strips.
- Heat oil in saute 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.
Other mexican recipes:
El torito mexican caesar salad recipe
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