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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
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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.
Method
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.
 Chevys
& Rio Bravo Fresh Mex Cookbook
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