Recipe
How to Make Classic El Azteco Topopo Salad and Blue Corn Enchiladas at Home
This summer I took a day to recreate some of the more well known dishes of the well known East Lansing restaurant El Azteco. I started off by making some delicious appetizers, but I thought, "Why stop there?" and went all out to make the famous Topopo Salad and Blue Corn Enchiladas as well.
While the Topopo Salad was a piece of cake to throw together, the enchiladas presented themselves as more of a challenge. I had to make the spicy verde sauce from scratch and I couldn't find blue corn tortillas in any of my local grocery stores, so I had to settle for the regular yellow variety.
With a family of foodies who know their stuff, would I be able to pull this off?
Topopo Salad
- Prep Time: 15 mins
- Total Time: 15 mins
- Servings: 8
Ingredients
- 1 head iceberg lettuce shredded
- 8 oz frozen peas thawed
- 1 cup shredded cheese choice
- 2 cups shredded roasted chicken
- 2 jalapeños finely chopped and seeded/deveined to spice preference
- 1 bunch green onions chopped
- 2 fresh tomatoes diced
- 1/4 cup Romano cheese
- 1 bag Tortilla chips
- 2 cans refried beans warmed
- 2 cups cheese blend
- 2 cups guacamole
- 1/2 cup canola oil
- 1/4 cup apple cider vinegar
- 1/2 teaspoon sugar
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Blue Corn Enchiladas
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hr 10 mins
- Servings: 8
Ingredients
- El Az Cheese Dip
- 1 package corn tortillas
- 1 bag shredded cheddar cheese
- 1 can cream mushroom soup
- 5 jalapeños
- 1 cup sour cream
- 2 teaspoons cumin
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After all of the effort I put in to this dinner, I was proud to see everyone go back for seconds.
If you're ever craving El Az but don't want to make the drive into East Lansing and face the hoard of tipsy college students celebrating Tequila Tuesday with a pitcher of margaritas, these recipes are the next best thing. Heck, they might even be the best thing.