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.
MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")
Provided by Marcela Valladolid
Time 28m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
- Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
- To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
- In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.
CHICKEN TORTAS (MEXICAN SANDWICHES)
This is an easy and delicious Mexican sandwich that is served all over here in San Diego. You start with the famous soft oblong Mexican sandwich bread roll called "Bolillos" but any soft sandwich roll will do. It's sort of a burrito on a bun. You can also make them with seasoned ground or shredded beef (leftover taco meat perhaps?). I hope you like them!
Provided by SaraFish
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom.
- Spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese.
- Put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce.
- Top with the other half of the bun and enjoy!
Nutrition Facts : Calories 326.3, Fat 7.4, SaturatedFat 3.1, Cholesterol 18.6, Sodium 804.4, Carbohydrate 49.8, Fiber 7.7, Sugar 1.3, Protein 15
TORTAS
Delicious Mexican sandwiches that are so easy to make and eat!!
Provided by Margo Hinkle
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
- Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
Nutrition Facts : Calories 770 calories, Carbohydrate 91.9 g, Cholesterol 56.5 mg, Fat 30.4 g, Fiber 14.8 g, Protein 35.5 g, SaturatedFat 9.6 g, Sodium 391 mg, Sugar 6.1 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
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