Recipe of Hamburguesas El Corral Callejera

Creamy Cilantro Dressing

Tierno lomo de res a la plancha de 154 gramos, con cebolla grillé, delicioso queso americano, mayonesa y pimienta negra.

Recipe Summary Creamy Cilantro Dressing

Similar to the cilantro dressing at El Torito! Keep in the refrigerator in an airtight container.

Ingredients | Hamburguesas El Corral Callejera

2 Anaheim chile peppers, halved and seeded

1 ½ cups canola oil

⅓ cup roasted pepitas

⅓ cup red wine vinegar

⅓ cup lime juice

5 tablespoons crumbled cotija cheese

2 cloves garlic, peeled

1 teaspoon salt

¼ teaspoon ground black pepper

2 small bunches fresh cilantro, stems removed

1 ½ cups mayonnaise

¼ cup water

Directions

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.

Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

Info | Hamburguesas El Corral Callejera

prep: 10 mins cook: 5 mins additional: 20 mins total: 35 mins Servings: 32 Yield: 1 quart

TAG : Creamy Cilantro Dressing

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