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El Torito Recipes

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El Torito recipes - the easy way to prepare the best dishes from the El Torito menu. These are copycat recipes, not necessarily made the same way as they are prepared at El Torito, but closely modeled on the flavors and textures of El Torito popular food, so you can bring the exotic tastes of one of the best chain restaurants in the US to your own table for a fraction of the cost.

Located primarily in California, El Torito is a chain of fast casual Mexican restaurants founded in 1954 and often credited with popularizing the margarita in the US. El Torito restaurants can also be found in Arizona and Oregon with a handful of overseas locations.

From Red Lobster Cheddar Bay Biscuits to Buffalo Wild Wings hot sauce, chain and franchise restaurants are popular destinations around the world. Eating out too frequently can be costly, not to mention that it's hard to control portion size, ingredients, or the style of cooking to suit your preferences.

Making El Torito recipes on your own allows you to save money while enjoying your favorite menu items from the casual dining spot. This list collections the best copycat El Torito recipes from around the Web.

  • 5

    Sweet Corn Cake

    Photo: Metaweb / CC-BY

    1/4 cup butter, unsalted
    2 tablespoons shortening
    1/2 cup masa harina
    3 tablespoons cold water
    10 ounces frozen corn kernels (can be substituted with canned cream corn)
    3 tablespoons cornmeal
    1/4 cup sugar
    2 tablespoons whipping cream
    1/4 teaspoon baking powder
    1/4 teaspoon salt

    - Whip butter and shortening in mixing bowl until fluffy and creamy.
    - Add masa harina and mix; add water while mixing.
    - Blend corn kernels and stir into masa mixture.

    - Mix cornmeal, sugar, whipping cream, baking powder and salt.
    - Add butter-masa mixture until blended.
    - Pour mixture to baking pan and cover with foil. Bake for 40-50 miunutes.
    - Wait to sit for 15 minutes before cutting to squares or serve using ice cream scoop. Makes 8 servings.
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  • 6

    Grill Fire-Roasted Tomato Soup

    3 lb. tomatoes
    1 oz. chicken chorizo
    1 chile poblano, seeded and diced
    1/2 med. onion, diced
    1/4 tea. oregano
    1 lrg. clove garlic, diced
    1 1/2 C. chicken broth or stock
    1 C. whipped cream
    Salt
    White pepper
    Cayenne pepper
    1/2 C. roasted corn kernels
    Cilantro sprigs

    Crema Fresca
    2/3 C. sour cream
    1/3 C. half-and-half

    Avocado Sauce
    1 lrg. Haas avocado, peeled and diced
    1 Tbsp. pickled jalapeno juice
    1 Tbsp. minced cilantro
    1 green onion, chopped
    1 Serrano chile, chopped
    1 clove garlic, diced
    Salt
    1/4 C. water, about


    - Scorch tomatoes over charcoal grill; cool lightly.
    - Cook chorizo in large saucepan.
    - Add chile, onion, oregano, garlic and saute until onion is transparent.
    - Add unpeeled tomatoes and chicken broth. Bring to boil and simmer 10-15 minutes.
    - Add cream, salt, white pepper and cayenne.
    - Puree soup in batches in blender until smooth. Return to pot.
    - Add corn and stir to heat, ladle into heated bowls.
    - Crema Fresca: In bowl, mix sour cream and half-and-half thoroughly. Pour into squeeze bottles.
    - Avocado Sauce: Place avocado, jalapeno juice, cilantro, onion, Serrano chile, garlic, salt and water in blender container and blend until thick liquid that can be squeezed from bottle is formed. Add more water, if necessary.
    - Drizzle Crema Fresca and Avocado sauce using separate squeeze bottles. Garnish with cilantro sprigs if desired. Makes 8-10 servings.
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  • 7

    El Torito's Tableside Guacamole

    Photo: Metaweb / CC-BY

    3 Avocado halves
    1/2 lime
    1 small chile pepper - diced
    salt and pepper to taste
    1/2 cup pico de gallo
    1 tbsp garlic powder

    - Scoop avocado out of skin.
    - Add chili pepper and lime juice
    - Mash with fork
    - Add remaining ingredients and fold together
    - Season with salt and pepper to taste
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  • 8

    Chicken Enchiladas

    Photo: Metaweb / CC-BY

    3/4 pound shredded cooked chicken
    1 medium onion, chopped
    28 ounces El Torito fire roasted green chili sauce
    1 1/2 cup sour cream, optional
    12 corn tortillas, 6-inch size
    1 1/2 cup shredded Monterey Jack cheese
    1 1/2 cup shredded Cheddar cheese, optional
    vegetable oil for softening tortillas

    - Preheat oven to 350 degress F.
    - Combine chicken and onion in a bowl.
    - In another bowl, combine enchilada sauce and sour cream if desired. - Add 3/4 cup of sauce to chicken mixture.
    - Softening tortillas: place a small amount of oil in skillet. Heat oil until hot, then dip each tortilla in oil 5 seconds per side to soften. Drain on paper towel.
    - Spread a small amount of enchilada sauce over bottom of baking dish.
    - Divide chicken mixture evenly on each tortilla and roll them up. Place them seam-side down onto baking dish.
    - Pour enchilada sauce over tortillas and sprinkle with cheese, then bake for 20-30 minutes. Makes 8 servings.
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