CILANTRO DRESSING RECIPE RECIPES

Name: El Torito Cilantro and Pepita Salad Dressing
Prep time: 20 min
Total time: 20 min
Yield: 1 Quart, 64 serving(s)
Ingredients: 2 medium anaheim chilies, 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 (you can also use Parmesan cheese if you cannot find Cotija); 2 bunches fresh cilantro, stemmed; 1 1/2 cups mayonnaise; 1/4 cup water

EL TORITO CILANTRO AND PEPITA SALAD DRESSING RECIPE - FOOD.…

El Torito Cilantro and Pepita Salad Dressing Recipe - Food.… image

I love this dressing at El Torito. I could sit there and just eat it with a spoon. I found this copy-cat recipe and I wanted to post it so I can make it myself, and secretly eat it straight from the jar :-)

Total Time 20 minutes

Prep Time 20 minutes

Yield 1 Quart, 64 serving(s)

Number Of Ingredients 11

Ingredients

2 medium anaheim chilies, 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 (you can also use Parmesan cheese if you cannot find Cotija)
2 bunches fresh cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water

Steps:

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.

Nutrition Facts : Calories 54.3, FatContent 5.8, SaturatedFatContent 0.9, CholesterolContent 0.7, SodiumContent 44.4, CarbohydrateContent 0.3, FiberContent 0.1, SugarContent 0.1, ProteinContent 0.4

CILANTRO RICE RECIPE - NYT COOKING

Cilantro Rice Recipe - NYT Cooking image

Borrowing from the fresh flavors of arroz verde and reminiscent of Chipotle’s cilantro-lime rice, this simple dish is a low-effort, high-reward accompaniment to all good things, such as pork chops and crispy tofu. Though diced fresh onion could season the rice, onion powder is a savory bedrock with its concentration of umami, especially once bloomed in oil. This aromatic dish plays to the strengths of the cilantro plant: The stems cook with the rice, lending their peppery brightness, and the tender leaves confetti the dish for a final viridescent flourish.

Provided by Eric Kim

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 tablespoon onion powder
1 bunch cilantro, stems and leaves separated, both finely chopped
1 cup long-grain white rice, such as jasmine or basmati
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 large jalapeño, thinly sliced
Juice of 1/2 lime, plus more to taste

Steps:

Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.

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