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Mexican Caesar Salad
recipe filesoups & saladsmexican caesar salad
Mexican Caesar Salad
Serves Four

1 large head of romaine lettuce
3 cups Chile-rubbed Chicken Fajita meat, cooked, cooled and cut into 1/2 inch strips
Deep fried Tortilla Strips Caesar Dressing
1 julienned roasted red pepper, stemmed, peeled and seeded
4 ounces queso fresco
4 cilantro sprigs

Yucatan Marinade - needed for the Chicken Fajita meat
Makes about 1 1/2 cups 1/3 cup of achiote paste 1/4 cup white wine vinegar 1/4 cup olive oil
1/4 cup freshly squeezed orange juice
1/4 cup pineapple juice
2 tablespoons finely diced yellow onion
1 teaspoon minced garlic
2 teaspoons salt
1/4 teaspoon white pepper 1 bay leaf

Fuego Spice Mix
1/4 cup paprika
2 teaspoons cayenne
2 tablespoons salt
2 teaspoons of ground white pepper
2 tablespoons of black pepper
2 tablespoons of granulated garlic
2 tablespoons of chile powder
2 tablespoons of oregano

Caesar Dressing
Makes about 1 1/4 cups 1/2 cup of mayonnaise
1/2 teaspoon chopped garlic
1/4 cup chopped cilantro 1/4 cup chopped green onion
1/2 teaspoon salt
1 teaspoon of black pepper
1/4 cup freshly squeezed lime juice
3 anchovy fillets
1 tablespoon Dijon mustard
1/4 cup queso fresco

Mexican Caesar Salad

Recipe by Peter Serantoni

Technically speaking, Caesar salad is already Mexican. It was invented by a guy named Caesar Cardini at his Tijuana restaurant in the '20s. But let's just say our version is a little more Mexican, thanks to the Fajita Chicken, tortilla strips, and queso fresco. We think Caesar would approve.


Yucatan Marinade
Place all the ingredients, except the bay leaf , in a blender or food processor and pulse until smooth. Add the bay leaf and use as directed.

Fuego Spice
Combine all ingredients, mixing well. Store in an airtight container, out of direct light for up to six months.

Place 2lbs of boneless, skinless chicken breast meat in a resealable container. Pour the marinade over the chicken, and move it around until it is evenly covered. Marinate in the fridge for six to eight hours, then remove the meat from the marinade and coat with Fuego Spice Mix. Place the chicken on the grilland leave undisturbed until grill marks form, then rotate the meat 90 degrees to create a second set of marks. After three to four minutes, turn the chicken and cook the other side. Transfer the chicken to a work surface and slice into 1/2 inch strips

Caesar Dressing
Combine 2 tablespoons of the mayonnaise and the remaining ingredients in a blender or food processor. Blend until mixed. Transfer into a mixing bowl. Whisk in the remaining mayonnaise, blending well. Cover and refrigerate until ready to use.

To Serve
Trim the lettuce leaves. Cut into one inch pieces, and then wash and dry them thoroughly. In a large mixing bowl, toss with the chicken, tortilla strips and dressing. Divide among four bowls. Top with the bell pepper, cheese, and cilantro. Serve immediately.

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