El Torito Tableside Guacamole Recipes

EL TORITO TABLESIDE GUACAMOLE

Steps:

• 1. Scoop out Avocado meat.
• 2. Add the Chile Pepper and juice of the lime.
• 3. Mash with a fork. Make sure you crush the diced chile peppers.
• 4. Add remaining ingredients.

TABLESIDE GUACAMOLE

Steps:

• Gather all the ingredients together on a small table or T.V. tray in front of your guests.
• Begin by slicing each avocado in half lengthwise with a medium-sized kitchen knife. Hold one avocado half in the palm of your hand with the pit facing up. Strike the avocado pit with the blade of the knife , twist the knife and pry out the pit; discard the pit. Score the flesh of the avocado with the knife into large dice cubes. Repeat with the other avocado halves with the pits, then score the remaining avocado halves in the same way.
• Using a large spoon, remove the flesh of the avocados from the skins to a large bowl. Discard the skins. Once all the avocado halves have been "peeled", gently mash using a fork and spoon. (Do NOT over-mash -- guacamole should have delicious lumps of avocado in each bite.).
• Slice the lime in half or quarter it and squeeze the juice over the mashed avocado. (Along with adding flavor, the lime juice helps preserve the color of the avocado.).
• Add the remaining, prepared ingredients and mix. (If you aren't making the guacamole tableside, but ahead, wait until just prior to serving to add the tomatoes.).
• Serve with tortilla chips or your favorite vegetables. Dip and Enjoy!

TABLESIDE GUACAMOLE

Steps:

• Open the avocados and scoop avocado meat into a mocajete (or serving bowl).
• Chop avocado meat with the fork and spoon, using the spoon to hold the avocado.
• Use the fork to pierce the orange and the lime, squeeze over avocado meat and mix well.
• Add garlic, onions, tomatoes and cilantro.
• Before you add the serranos, decide how hot/spicy you would like it (1 teaspoons for mild, 2 teaspoons for hot and 1 tablespoon for VERY HOT).
• Add salt and mix well to ensure all of the ingredients are properly mixed into the guacamole.
• Enjoy your freshly made Tableside Guacamole!

EL TORITO SOUTHWESTERN CAESAR SALAD

Steps:

• Cut tortillas into matchstick-size strips; then heat oil for deep-frying . Add tortilla strips and cook for a few seconds until crisp; remove with a slotted spoon, drain and set aside.
• Tear romaine lettuce into bite size pieces and place greens on six salad plates.
• Ladle Cilantro-Pesto dressing on each salad and sprinkle each dish with cotija cheese and tortilla strips.
• Arrange four red pepper strips like spokes on top of each salad and garnish with pepitas.
• For the Dressing.
• Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese in a blender or food processor; and blend for about 10 seconds, then add cilantro, bit by bit, until smoothly blended.
• Place mayonnaise and water in large stainless-steel bowl and whisk until smooth.
• Add blended chile mixture and mix thoroughly.
• If the dressing is made ahead, place in an airtight container and refrigerate. May be stored up to three days.