Name: El Torito Southwestern Caesar Salad
Ingredients: 2 Corn tortillas; Oil; 1 lg Romaine lettuce; rinse and spin dry; Salad dressing; see further; 1/2 c Grated Cotija cheese; 1 Red bell pepper; roasted julienned; 1/2 c Pumpkin seeds (pepitas); roasted; 1 md Anaheim chili; roasted; Peeled and seeded; 3 tb Pumpkin seeds (pepitas); roasted; 1 lg Garlic; 1/8 ts Freshly ground black pepper; 1/2 ts Salt; 3/4 c Oil; 2 tb Red wine vinegar; 3 tb Grated Cotija cheese; 1 sm Cilantro; stemmed; 3/4 c Mayonnaise; 2 tb Water; 3 cups.

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Mexican	Salad	6	Servings

INGREDIENTS

2		Corn tortillas
		Oil
1	lg	Romaine lettuce; rinse and spin dry
		Salad dressing; see further
1/2	c	Grated Cotija cheese
1		Red bell pepper; roasted julienned
1/2	c	Pumpkin seeds (pepitas); roasted
1	md	Anaheim chili; roasted
		Peeled and seeded
3	tb	Pumpkin seeds (pepitas); roasted
1	lg	Garlic
1/8	ts	Freshly ground black pepper
1/2	ts	Salt
3/4	c	Oil
2	tb	Red wine vinegar
3	tb	Grated Cotija cheese
1	sm	Cilantro; stemmed
3/4	c	Mayonnaise
2	tb	Water
	3	cups.

INSTRUCTIONS

CILANTRO-PEPITA DRESSING
Delicious! It contains several Mexican ingredients such as pumpkin seeds
(pepitas) and Cotija cheese, which are available in Mexican markets and
some supermarkets. --Susan Watts, Palm Dessert
Update: Oct 1996 the restaurant is making roasted red pepper tortillas. The
salad had fresh red and green bell pepper dice that has been marinating in
the dressing. COTIJA, also known as ANEJO, is a salty, crumbly white
cheese, similar to feta in appearance. But cotija is hard enough to put
into a blender. Romano or washed and dried feta are good substitutes.
Cotija is  hard white cheese that can be grated. Other substitutes are
Cacique, manchego, panela, or Parmesan. The cheese must have
character.)patH(
MAKE THE DRESSING:  Place chili, pepitas, 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.
Place mayonnaise and water in large stainless-steel bowl and whisk until
smooth. Add blended chili mixture and mix thoroughly. Place in an airtight
container and refrigerate; dressing may be stored up to 3 days. Makes about
MAKE THE SALAD:  Cut tortillas into matchstick-size strips. Heat oil for
deep frying and add tortilla strips. Cook a few seconds until crisp. Remove
and drain. Set aside.
Tear romaine lettuce into bite-size pieces. Place greens on 6 salad plates
and ladle Cilantro-Pepita Dressing on each salad. Sprinkle each dish with
Cotija cheese and tortilla strips. Arrange 4 red pepper strips like spokes
on top of each salad and garnish with pepitas.
Cook and Tell recipe swap column, Riverside Press-Enterprise 1 Au 96. Pat
H. McRecipe.
Recipe By     : El Torito Restaurant, California
Posted to MC-Recipe Digest V1 #253
Date: Mon, 21 Oct 1996 12:37:25 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>

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