Mexican Cobb Salsa Food

SOUTHWESTERN COBB SALAD

Steps:

• Cover large platter with salad greens.
• Arrange next 7 ingredients in rows over greens.
• Mix dressing and salsa until blended; drizzle over salad just before serving.

MEXICAN COBB SALAD

Steps:

• Combine dressing ingredients.
• Stir until blended.
• Refrigerate.
• Use a clear glass serving bowl and layer one salad ingredient at a time, from lettuce through bacon.
• Serve immediately with the dressing on the side.

MEXICAN MEAT PATTIES WITH FRESH CORN SALSA

Steps:

• Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls.
• Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
• Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties.
• Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties.
• Top patties with corn salsa.
• Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.

MEXICAN COBB SALSA

Steps:

• Dice and mix peppers, onion, tomatoes, and carrots in a large bowl. Add beans and corn, stir. (Reserve avacado to add later).
• Put Tomato/V-8 juice in a blender. Add the lime juice, cumin, onion powder salt, and whir to mix. Add the bunch of cilantro and puree for 1-2 minutes. Pour sauce over mixed vegetables and stir.
• Serve with tortilla chips (we use the scoop shaped ones or the lime ones). Add diced fresh avocado just before serving to keep it from getting brown. Salsa will keep in the refrigerator for 2-3 days.

MEXICAN COBB SALAD

Steps:

• For the dressing, combine sour cream, salsa, chili powder, cumin, and lime juice in a small bowl. Stir to combine. Set aside. (Note 2)
• To assemble the salad, spread the lettuce in an even layer on a platter. Arrange the rest of the ingredients on top, either grouped or in rows.
• Drizzle the dressing over the salad or serve on the side. Garnish with cilantro and serve with tortilla chips.