CHICKEN MOLE TORTA
Provided by Jeff Mauro, host of Sandwich King
Time 1h55m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the chicken mole: Preheat the oven to 350 degrees F.
- Remove the stems and seeds from the ancho chiles and bake for 5 minutes. When cool, roughly chop and set aside.
- Heat the oil in a Dutch oven over medium heat. Add the onions, a couple pinches of salt and saute until soft, stirring occasionally, about 5 minutes. Add the reserved ancho chiles and minced chipotle. Cook until fragrant, about 3 minutes. Add the chocolate, cinnamon, cloves and garlic and cook until the garlic is fragrant and the chocolate is melted, about 2 minutes. Add the chicken stock, tomatoes, almond butter, raisins and sesame seeds. Gently simmer for about 20 minutes, stirring frequently.
- Place the mole into a blender and puree until smooth, about 1 minute. Adjust the seasoning if necessary. Add the mole back to the Dutch oven. Sprinkle the chicken on all sides with salt and pepper. Lay the chicken in the sauce in one layer, making sure each breast is entirely coated, and gently simmer, flipping once during cooking, until the breasts register 160 degrees F on an instant-read thermometer, 20 to 25 minutes. Set aside off the heat and let rest.
- Using your hands, remove the skin and meat from the bones and discard. Shred the chicken into smaller chunks and place back into the mole to keep warm. Season if necessary.
- For the sandwich build: Heat the refried beans in the microwave until warm. Spread on the bottom of the bolillo rolls. Place the chicken on top of the beans with a little extra mole. Place some queso fresco on top of the chicken, slather the top bun with sour cream and adhere the lettuce. Top with the pickled jalapenos and cilantro and drizzle with the Tomatillo Salsa. Close, cut sharply on the bias and serve with fresh lime wedges. Two hands, bite hard.
- Preheat the oven to 375 degrees F.
- Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking sheet. Bake until the tomatillos and onions are soft, 15 to 20 minutes. If necessary, remove the garlic sooner to avoid scorching. Remove the stem, ribs and seeds from the jalapeno (or keep them in if you want it hot). Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth. Adjust the seasoning if necessary and transfer to a bowl.
MOJO CHICKEN TORTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h45m
Yield 4 tortas
Number Of Ingredients 35
Steps:
- For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the chicken and marinate in the fridge for 2 to 4 hours.
- For the carrot slaw: In a mixing bowl, combine the carrots, vinegar and agave. Toss to coat and season with salt and pepper. Set aside.
- For grilling: Heat a grill pan to medium-high heat and lightly coat with 1 tablespoon of the canola oil. Pull the chicken out of the marinade and grill each side until dark grill marks form, 6 to 8 minutes a side. Then let rest for at least 5 minutes.
- Toss the scallions with the remaining 1 tablespoon canola oil and season with salt and pepper. Grill until charred on all sides. Chop and set aside.
- For the sandwich build: Spread 1 tablespoon of the Poblano Crema on the bottom of a roll. Then add some sliced chicken, Charred Salsa, carrot slaw and charred green onions. Cut on the diagonal and serve with additional salsa on the side.
- Peel, stem and seed the poblanos. Place in food processor and pulse until smooth. Add the Mexican crema, agave and lime juice, and season with salt and pepper. Pulse until just combined. Scoop into a bowl and spread on everything.
- Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.
- Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
- Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
- Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content.
APRICOT TORTE
Make and share this Apricot Torte recipe from Food.com.
Provided by Mizzy
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees, and butter a 9inch spring form pan.
- Prepare crust by mixing the ingredients together.
- Bake crust for 15 minutes.
- Meanwhile, half the apricots and fill each half with 1/2 teaspoon.
- Place apricots face up on top of the hot crust right out of the oven.
- Return torte to oven, and bake until sugar inside apricots is melted.
- meanwhile, begin preparing the cream.
- separate eggs.
- Beat the whites with the sugar and beat until stiff, fold in the egg yolks.
- Fold in flour.
- Pour the mixture over the cake, place back into the oven for 15- 20 more minutes, until slightly browned.
Nutrition Facts : Calories 210.1, Fat 9.6, SaturatedFat 5.4, Cholesterol 90.8, Sodium 91.3, Carbohydrate 27.6, Fiber 1, Sugar 16.1, Protein 4.1
APPLE CHEESE TORTE
Very delicious warm or cool!!!! Serve for a brunch, lunch, tea time, snack time, dessert, in other words, anytime!
Provided by Derf2440
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar together thoroughly.
- Blend in flour.
- Press evenly onto bottom and 1 1/2 inches up sides of 8 1/2 inch springform pan.
- Spread jam evenly over bottom of crust.
- Beat all filling ingredients together with electric mixer until smooth and light.
- Spread evenly over jam.
- Toss apples, sugar and cinnamon together to coat well.
- Spoon over filling.
- Sprinkle with almonds.
- Bake at 450 degrees for 10 minutes, then reduce heat to 400 degrees and bake another 25-30 minutes or until set and apples are tender.
- Cool slightly then remove pan rim.
- Serve warm or at room temperature.
Nutrition Facts : Calories 451.9, Fat 25.2, SaturatedFat 14, Cholesterol 88.1, Sodium 179.6, Carbohydrate 52.6, Fiber 2.5, Sugar 34.7, Protein 6.1
GOAT CHEESE TORTE
Make and share this Goat Cheese Torte recipe from Food.com.
Provided by pbrsucks
Categories Spreads
Time 10m
Yield 1 Torte, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Mix goat cheese and cream cheese, add the garlic, add salt.
- Line a small glass bowl (about 2 - 3 cups) with plastic wrap.
- I always put a little oil in first to help hold it down.
- Put about 1/3 of the goat cheese mix into the bowl.
- Flatten with a well oiled spoon.
- Top this with the pesto.
- Put another 1/3 of the goat cheese mix on top of this.
- Put the sundried tomatoes on this.
- Top with the rest of the cheese.
- Put plastic wrap over the top of this.
- Refrigerate for at least 2 hours, and up to four days.
- To serve, invert bowl on a serving dish. Carefully remove the plastic.
- wrap. Serve with baguettes or crackers.
RASPBERRY CHEESE TORTE
This is one of the Houston Chronicle's most requested recipes and is originally from Melange Catering. I've served this numerous times over the years and have always gotten many compliments on it. Cook time is chill time.
Provided by Leslie in Texas
Categories Raspberries
Time 4h20m
Yield 1 torte, 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily.
- Stir in onions,pecans,cayenne,mayonnaise0t and pepper sauce.
- Knead with hands (wash them first!) until well blended.
- Line a 10 inch pan with plastic wrap (an indented flan dish works best but a cake pan or any pan with a flat bottom works well too).
- Press cheese mixture firmly into pan;cover top with additional plastic wrap and press mixture again to mold firmly.
- Refrigerate at least 4 hours, or until cheese is firm again.
- To serve, unmold torte onto onto serving dish, spread top with preserves, garnish with fresh raspberries and serve with assorted crackers.
- The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving.
CHEESE TORTE
This is an easy recipe and a family favorite. I am always asked for the recipe when I take it to a gathering. I got this from my neighbor when I was living in married housing in college 20 yrs ago and I am still making it to this day. Absolutely a family tradition.
Provided by brownzoo
Categories Bar Cookie
Time 42m
Yield 12 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray bottom of 9x13 pan with cooking spray.
- Mix 2 pkgs softened cream cheese, egg yolk, 3/4 cup sugar and 1 tsp vanilla with mixter until creamy.
- Roll out 1 pkg. of crescent rolls in bottom of 9x13 pan pinching seams together to cover bottom of pan.
- Empty cream cheese mixture onto top of crescent roll base. Unroll other pkg of crescent rolls again pinching seams together.
- Beat egg white with fork until frothy. Spread egg white over crescent roll making sure to cover entire top.
- Mix 1/2 cup sugar and 1 cup chopped walnuts. Sprinkle on top of crescent roll top.
- Bake at 350 for about 27 minutes or until golden brown. Cool then chill in fridge, great made the day before. Cut in squares.
APPLE N CHEESE TORTE
Make and share this Apple N Cheese Torte recipe from Food.com.
Provided by LG8345
Categories Dessert
Time 55m
Yield 1 8-1/2" torte
Number Of Ingredients 11
Steps:
- Cream the butter and sugar together thoroughly. Blend in flour. Press evenly onto bottom and 1-1/2" up the sides of an 8-1/2" spring-form pan.
- Beat all filling ingredients together with electric mixer until smooth and light. Spread on bottom.
- Toss apples, sugar, and cinnamon together to coat well. Spoon over filling. Sprinkle with almonds.
- Bake at 450 degrees F for 10 minutes, then reduce heat to 400 degrees F for 25-30 minutes, or until set and apples are tender. Cool slightly and then remove from pan.
- Refrigerate leftovers.
Nutrition Facts : Calories 3447.2, Fat 212.4, SaturatedFat 106.8, Cholesterol 680, Sodium 1853.2, Carbohydrate 356.2, Fiber 20.6, Sugar 233.6, Protein 49.2
ELEGANT CHEESE TORTE
Rich and creamy, this eye-catching torte makes quite an impression. Every time I take it to a party, it receives rave reviews!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 24-30 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.
Nutrition Facts :
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