Name: Badfins Food + Brews Mexican Caesar Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups romaine lettuce (hearts), washed and chopped; 3 pieces corn tortillas, cut into 1/2-inch strips; 3 tbs vegetable oil (for frying or tossing); 1 cups cotija cheese, crumbled (or grated Parmesan); 1 tbs fresh cilantro leaves, roughly chopped; 4 pieces lime wedges (for serving); 1 tsp freshly ground black pepper; 1 cups mayonnaise (preferably full fat); 1 tbs Greek yogurt (plain, or use more mayo); 4 pieces anchovy fillets, finely minced (about 3-4); 2 cloves garlic cloves, minced; 3 tbs fresh lime juice; 1 tsp chipotle peppers in adobo, minced; 1 tsp adobo sauce (from chipotle can); 1 tsp Worcestershire sauce; 1 tsp ground cumin; 1 tsp honey or agave syrup; 1 tbs freshly grated Parmesan cheese; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs water (to thin, if needed)

Method

Salad

Prepare lettuce

Trim and discard root ends of romaine hearts, rinse well, dry thoroughly (use a salad spinner or pat dry), then chop into 1- to 1½-inch pieces. Place in a large chilled salad bowl and set aside.

Make tortilla strips

Stack the corn tortillas and cut into 1/2-inch strips or triangles. Pat them dry to remove excess moisture.

Crisp tortilla strips

Heat 3 tablespoons vegetable oil in a 10-inch skillet over medium-high heat. When shimmering, add tortilla strips in a single layer (work in batches if necessary). Fry, stirring occasionally, until golden and crisp, about 1–2 minutes per batch. Remove with a slotted spoon to a paper-towel-lined plate and immediately season with a pinch of kosher salt. Alternatively: for a lighter option, toss strips with 1 tablespoon oil and bake on a sheet pan at 400°F (200°C) for 8–10 minutes, turning once, until crisp.

Assemble

Just before serving, add the crisp tortilla strips to the chopped romaine, sprinkle 3/4 cup of the crumbled cotija (reserve remaining for garnish), and add the chopped cilantro. Toss gently with enough dressing to coat (see dressing section). Grind 1 teaspoon fresh black pepper over the salad and squeeze a lime wedge or two over the top to brighten flavors. Serve immediately with remaining cotija and lime wedges on the side.

Mexican Caesar Dressing

Mince aromatics

Finely mince the anchovy fillets and garlic together, or mash them into a paste using the flat side of a knife or a mortar and pestle. This creates the savory backbone of the dressing.

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise and 1 tablespoon Greek yogurt until smooth.

Add flavorings

Stir in the anchovy-garlic paste, 3 tablespoons fresh lime juice, 1 teaspoon Worcestershire sauce, 1 teaspoon ground cumin, 1 teaspoon honey, 1 teaspoon minced chipotle pepper, and 1 teaspoon adobo sauce. Whisk until combined.

Finish and adjust

Fold in 1 tablespoon freshly grated Parmesan cheese. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. If the dressing is too thick, whisk in up to 2 tablespoons water, 1 tablespoon at a time, until it reaches a pourable, creamy consistency. Taste and adjust acidity (add more lime), heat (add more chipotle) or salt as desired.

Chill and meld

Cover and refrigerate the dressing for at least 15 minutes (or up to 24 hours) to let flavors meld. Give it a final stir before using. Use about 1/2 to 3/4 cup dressing for the salad (reserve leftovers for other uses).