El Azteco Topopo Salad Recipes

MEXICAN TOPOPO SALAD

Mexican Topopo Salad image

When I was first introduced to El Azteco's Topopo Salad, it was more than 20 years ago in their original underground restaurant location just off the MSU campus in East Lansing. You had to take a narrow stairway to the dark, dusky restaurant below, and there always seemed to be a line of both students and yuppie couples waiting...

Provided by Lorena Deiters

Categories Salads

Time 15m

Number Of Ingredients 18

Ingredients

SALAD
1 lettuce head, iceberg (or package of shredded lettuce)
8 oz frozen peas, thawed
1 c mexican blend finely shredded cheese
2 c chicken, cooked and finely shredded (we use leftovers or rotisserie chicken)
1-2 jalapenos, finely chopped (seeded or unseeded, as desired)
1 bunch green onions, finely chopped
2 fresh tomatoes, diced
SALAD BASE
tortilla chips (for the bed of the salad)
2 can(s) refried beans (32 oz. total)
2 c cheddar or monterey jack cheese, shredded
2 c guacamole
8 oz salsa
VINAIGRETTE DRESSING
1/2 c canola oil
1/4 c rice vinegar or distilled white vinegar or apple cider vinegar
1/2 tsp sugar

Steps:

1. Mix salad ingredients together in a large bowl.
2. In a small bowl, mix vinaigrette dressing.
3. Add a small amount of vinaigrette, no more than 1/4 cup, to salad mixture. Use just enough to hold it together and mix to coat.
4. Make a salad base! On a large plate, place a hearty layer of tortilla chips. Warm refried beans and layer evenly over chips. Top with cheddar or Monterey Jack cheese and set under the broiler to melt. Top melted cheese with guacamole and spread evenly, and then spread a cup of salsa on top.
5. Time to put the salad together! A true Topopo is presented with the salad on top of the nacho base in a pyramid, like a volcano. Begin piling your salad mixture on top of the nachos to cover completely, gradually adding less and less as you build upwards to form a pyramid.
6. Serve with additional chips and salsa on the side.

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