El Azteco Topopo Salad Food

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.

TOPOPO SALAD

Topopo Salad image

Provided by Anita's Table Talk

Number Of Ingredients 16

Ingredients

1 head of iceberg lettuce, chopped or shredded (or about 4 cups of mixed lettuce/greens )
1 cup frozen peas, thawed
1/2-1 cup shredded cheese Monterey Jack, cheddar or white Mexican cheese ( (I use ½ c sharp cheddar))
2 cups cooked chicken, finely shredded ()rotisserie chicken works) )
1 small jalapeno, finely chopped ((seeded or unseeded, to taste))
4 green onions, finely chopped ((about ½ cup))
1 large tomato, diced
freshly grated Parmesan cheese, to taste
20 corn tortilla chips ( (a couple of large handfuls))
2 cups refried beans, warmed ((1 can if not using freshly made))
1-2 cups shredded Cheddar or Monterey Jack cheese
2 cups guacamole
2 cups salsa
½ cup canola oil or light tasting vegetable oil ((I use light olive oil))
¼ cup apple cider vinegar
½ teaspoon sugar

Steps:

MIX salad ingredients together in a large bowl.
In a small bowl, COMBINE dressing ingredients and STIR to combine.
ADD small amount of dressing, about ¼ cup, to the salad mixture. (Use just enough to coat salad mixture).
For the Nacho Base: On a large oven or microwave- friendly plate, LAYER tortilla chips. SPREAD warm refried beans evenly over chips. TOP with cheddar or Monterey Jack cheese. SET under the broiler for a couple of minutes to melt the cheese or POP it into the microwave for about 1 minute. TOP melted cheese with guacamole and SPREAD evenly. SPREAD salsa on top.
To Build the Salad: Slowly PLACE your salad mixture on top of the "nachos" and cover completely, gradually adding less and less salad as you form a "volcano" peak. SPRINKLE the top with grated Parmesan. SERVE with additional salsa (and lots of napkins). It's messy but oh so good!

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