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Tortilla Salad with Chipotle Vinaigrette

This tortilla salad reflects the diversity of flavors on the menu in Mexico City, including ingredients typical of southwestern cuisines, such as chipotle chile peppers.

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Mexico City

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.

Servings
6
Prep Time
25 min
Duration
25 min

Ingredients

Vinaigrette

  • ⅓ cup extra-virgin olive oil
  • 1 ½ limes, juiced
  • 2 tbsp chipotle with adobo sauce
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp balsamic vinegar
  • 1 tbsp ancho chile powder
  • 1 tbsp pure maple syrup
  • 1 clove garlic, roughly chopped
  • ¼ tsp sea salt, to taste

Salad

  • avocado oil, as needed
  • 4 6-inch corn tortillas, halved then cut into ½-inch strips
  • 3 pasilla chiles, wiped, stemmed, seeded and deveined, cut into ½-inch strips
  • 18 oz mixed greens
  • ½ red onion, thinly sliced
  • ¼ cup chopped cilantro leaves and tender stems
  • 6 oz crumbled cotija cheese (or use feta cheese)

Preparation

  1. Prepare vinaigrette: In a small food processor, blend together all dressing ingredients. (Make ahead: Vinaigrette keeps for about 1 week covered and refrigerated.)
  2. 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.
  3. 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.)
  4. 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.

Related: Take a Trip to Mexico From Your Kitchen

Nutrition Information

  • 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