With a population of almost nine million and visited by millions of tourists annually, Mexico City is a culinary melting pot. Beef from the north, fish from the coast and spices and specialty foods from across the country appear on menus throughout the city. This salad reflects the diversity of flavors on the menu in Mexico City, including ingredients typical of southwestern cuisines, such as chipotle chile peppers.
- Prepare vinaigrette: In a small food processor, blend together all dressing ingredients. (Make ahead: Vinaigrette keeps for about 1 week covered and refrigerated.)
- Prepare crispy tortillas: Line a plate with paper towel. In a medium skillet on medium, heat about ½ inch avocado oil. (Tip: Test oil temperature with one tortilla strip; it should sizzle on contact.) Drop a small handful of tortilla strips in oil and cook until golden brown and oil has stopped bubbling, about 2 minutes. Remove with a slotted spoon, drain on a paper towel and repeat in small batches until all strips are cooked.
- Return pan with oil to heat on medium-low. Add pasilla chiles and cook until they become dark brown, about 10 seconds. Remove with a slotted spoon and drain on paper towel. (NOTE: Be careful not to burn chiles as they will taste bitter.)
- To a large bowl or platter, add mixed greens, onion, pasilla slices, tortilla strips, cilantro and desired amount of vinaigrette. Toss well to combine. Divide among plates and top with cheese.
- Serving Size 1/6 of recipe
- Calories 371
- Carbohydrate Content 21 g
- Cholesterol Content 28 mg
- Fat Content 28 g
- Fiber Content 4 g
- Protein Content 9 g
- Saturated Fat Content 8 g
- Sodium Content 776 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 16 g
- Polyunsaturated Fat Content 3 g