YUMMY El Torito`s Mexican Caesar Salad Dressing Recipe
By bop
Recipe Overview
Have you ever been to El Torito restaraunt. If you have I am pretty sure that you have tried their Mexican Ceasar salad. Isn't that dressing soooooo good? You may have seen a bottle of the El Torito salas dressing at your local market. Have you tried it? Do you like it? I have but it does not taste the same as the restaurant recipe.
I "googled" El Torito Salad dressing recipe and found a bunch of recipes. After reviewing them I found one that I love. My family loves the recipe too.
Please do not be intimidated by this recipe. It is a lot easier than it looks. Try it out. You won't be disapointed.
Recipe
2 medium Anaheim chiles, 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 (see note)
2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise
1/4 cup 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.
(My family is small; we are only three so I half this recipe and there is always left-overs.)
- How to roast a chili.
If the thought of roasting a chili sounds like a hurdle follow these easy steps to get you to the finish line.
Comments
I had to pay for this recipe back in 1998...Found it on LA TIMES archives..they charge u $5 to browse them. Now google is huge..SIGH..Oh well this recipe kicks ass, and it was worth it.
Hi, I grew up in Southern California. The Orange County Register published the original recipe. See below. Roasted red bell pepper on top of the salad. I make this quite often, it's fabulous!
El Torito's Mexican Caesar Salad
Yield: 1 quart dressing
FOR CILANTRO PEPITA DRESSING:
2 medium Anaheim chilies -- roasted,
peeled and seeded -- see cook's notes
1/3 cup roasted pepitas -- see cook's notes
2 garlic cloves -- peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces vegetable oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese -- see cook's notes
2 small bunches cilantro -- stemmed
1 1/2 cups mayonnaise
1/4 cup water
FOR SALAD:
2 corn tortillas
Vegetable oil
1 large head romaine lettuce -- (or 2 small heads)
rinsed and spun dry
1/3 cup finely grated Cotija cheese
1 roasted red bell pepper -- peeled and cut into
julienne strips -- see cook's notes
1/2 cup pepitas
Cook's note: To roast chilies and red bell pepper, line baking sheet with aluminum foil and place chilies in single layer on foil. Adjust oven rack to 6-8 inches below broiler element and turn on broiler. Char chilies, rotating as need, to lightly blacken all sides. Remove from oven and enclose chilies in foil 5 minutes. Open foil; when cool enough to handle, peel and remove seeds.
Pepitas are edible pumpkin seed kernels, originally hulled in Mexico and China, but can now be found in many grocery stores. Both pepitas and roasted red pepper strips are generally available at Trader Joe's.
Cotija cheese is a Mexican cheese, available at some grocery stores and most Mexican markets.
1. Prepare dressing: Place all ingredients except cilantro, mayonnaise and water in blender or food processor; blend 10 seconds. Add cilantro little by little until blended smooth.
2. Place mayonnaise and water in large stainless steel bowl. Mix with wire whip until smooth.
3. Add cilantro and chili mixture to mayonnaise mixture, and combine thoroughly. Place in airtight container and refrigerate.
4. Prepare salad: Cut corn tortillas into matchstick-size strips. Heat oil in sauté pan, and fry tortilla strips until crisp. Remove with slotted spoon and drain on paper towels. Set aside.
5. Tear romaine lettuce into bite-size pieces. Place on salad plates and ladle about 2 ounces of dressing on each salad.
6. Sprinkle each dish with Cotija cheese and tortilla strips. Arrange 4 red pepper strips on top of each salad and garnish with whole pepitas.
Neccia 4 years ago
Thanks for this hub! I was always wondering how to make this recipe. Great job :)