MEXICAN TORTA (SANDWICH)
This recipe is posted for Zaar World Tour 2005/Mexico. Found on Sara's Secrets recipes/Food Network. Times are estimated and do not include marinating chicken.
Provided by katie in the UP
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine marinade ingredients add chicken breasts 2 to 24 hours.
- Grill chicken breasts.
- Preheat oven to 350 degrees F.
- Place the mayonnaise and chipotle chiles in a food processor and blend until smooth. Generously spread the cut sides of the rolls with the chipotle mayonnaise. Cover the bottom half of each roll with 1 thinly sliced chicken breast, overlapping the slices. Top each portion of chicken with 5 slices of tomato and 4 slices of avocado. Cover with 2 slices of cheese.
- Place assembled sandwiches open faced on a sheet pan and bake until cheese is melted, about 8 minutes. Cover the sandwiches, slice in half and serve immediately.
AUTHENTIC MEXICAN TORTA - TORTAS AHOGADAS
This is a delicious drowned sandwich that is great for an easy meal your family will love. My children eat these up!
Provided by DeAnna N.
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 475 degrees F (245 degrees C).
- Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
- Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
- Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
- Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
- To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.
Nutrition Facts : Calories 866.6 calories, Carbohydrate 75.1 g, Cholesterol 135 mg, Fat 41 g, Fiber 5.6 g, Protein 47.7 g, SaturatedFat 13.3 g, Sodium 571.2 mg, Sugar 9 g
MEXICAN STEAK TORTA
This is a Mexican sandwich filled with char grilled steak, beans, avocado, lettuce and tomato all served up on a warm toasted roll. Growing up in Southern California this has become a family favorite. If cotija cheese is not available, use cheddar. Serve warm with Spanish rice.
Provided by Sarah Waltrip
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
- Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
- Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
- Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 36.4 g, Cholesterol 64.1 mg, Fat 32.3 g, Fiber 8.5 g, Protein 29.4 g, SaturatedFat 7.4 g, Sodium 1886.2 mg, Sugar 2.8 g
TORTA BURGERS
Mexican tortas are traditionally served on pillowy, slightly sweet telera rolls typically found in Mexican panaderias. If you cannot find telera rolls, look for Portuguese rolls or any large, soft deli roll.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix the crema, cilantro and lime juice in a small bowl; season with salt and pepper. Combine the beef with 1/2 teaspoon each salt and pepper in a large bowl; mix well. Divide the mixture into 8 equal-size balls.
- Heat a large nonstick skillet over medium heat. Lightly coat with cooking spray. Smash 4 of the beef balls into very thin patties. Add the patties to the skillet and cook, smashing them even more with a spatula, until browned, about 3 minutes. Flip the patties, top each with a slice of cheese and cook until the patties are cooked through and the cheese melts, about 2 more minutes for medium doneness. Wipe out the skillet, lightly coat with more cooking spray and repeat with the remaining beef and cheese to make 4 more patties.
- Spread the crema mixture on the cut sides of the rolls. Place 2 patties in each roll with the salsa, lettuce, avocado and radishes. Serve with tortilla chips.
Nutrition Facts : Calories 820, Fat 50 grams, SaturatedFat 22 grams, Cholesterol 200 milligrams, Sodium 1095 milligrams, Carbohydrate 38 grams, Fiber 6 grams, Protein 47 grams, Sugar 6 grams
VEGETARIAN TORTA MEXICANA
These additively delicious, overstuffed, little sandwiches are a popular snack in Central Mexico. Traditionally, tortas are made with bolillos (bobbin-shaped bread rolls) or sometimes teleras (flat bread rolls) both are made from the same French bread type dough. The only difference is the shape of the roll. French bread rolls are a good substitute, as are sourdough rolls. The idea is to use a crusty roll with a soft interior. In making the torta, one starts by cutting the roll horizontally, then removing some of the crumb to create a hollow for the filling. These sandwiches hold up well for several hours, without getting soggy, which makes them good for parties and picnics. The inspiration for this recipe comes from the delicious tortas I've eaten in Mexico City, combined with some useful information in Diana Kennedy's book: "The Art of Mexican Cooking, Traditional Mexican Cooking for Aficionados".
Provided by lynnski LA
Categories Lunch/Snacks
Time 20m
Yield 2 tortas, 2 serving(s)
Number Of Ingredients 11
Steps:
- Fry potato slices in a little oil until golden brown.
- Cut the bolillos in half horizontally, and remove enough crumb to create a hollow.
- Toast both bolillio halves in a toaster oven or under a broiler.
- Coat both sides with mayonnaise.
- Spread refried beans over the bottom half only and sprinkle with grated cheese.
- Place bottom halves under the broiler just long enough to melt the cheese.
- After broiling, top the beans with the potato slices, chili strips, avocado and cabbage.
- Drizzle with crema, and a squeeze of lime juice.
- Cover with the top half of the roll.
- Eat with both hands and have plenty of napkins ready.
Nutrition Facts : Calories 398.6, Fat 10.7, SaturatedFat 1.7, Sodium 592.1, Carbohydrate 65.4, Fiber 10.8, Sugar 4.1, Protein 12.9
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