When we left California several years ago good Mexican food was really hard to find in this area but everything has changed drastically over the years. Now there are good Hispanic sections in regular grocery stores and many small Hispanic grocery stores so I can buy any ingredient I could possibly need to make all of our favorite Mexican foods. Mexican restaurants and Taquerias are all over the place and serve great, authentic food. Of course not all of it is gluten free or free of the artificial colors, flavors and preservatives we avoid so I make it for my family often.
My friend Kerry from California sent me a newspaper clipping shortly after moving here. It was the copy of the salad dressing from one of our favorite Mexican restaurants. It instantly made me homesick for good friends and good Mexican food and I put it on the side of the fridge with a magnet so I wouldn't lose it. Back then I couldn't find the Cojita cheese and pepitas the recipe called for so I saved it and waited. Eventually I forgot all about it even though it was still on the side of the fridge
Begin by soaking cashews - I put them in the bowl after lunch so they'd be ready by dinner:
2 cups Raw Cashews in
2 cups filtered water at least 2 hours and no more than 6 hours.
Meanwhile toast the pepitas in a small saute pan over low heat.
1 teaspoon oil
1 cup Pepitas
1/2 teaspoon cumin
Saute and stir until slightly toasty and fragrant. Add:
salt and pepper to taste
Pour the cashews and water into blender container and add:
1 Cup Olive Oil
1/4 cup Apple Cider Vinegar
1 4 ounce can Green Chilies
2 large bunches of Cilantro, washed and roughly chopped.
2 cloves Garlic
1/2 cup Toasted Pepitas
1/2 teaspoon salt
1/4 teaspoon pepper
Blend at high speed until completely processed and creamy. This makes a lot and keeps in the fridge for a few days.
Serve over mixed greens with extra toasted pepitas to garnish.
Shared, on Gluten Free Wednesdays 5/7/14!