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.
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
SPICY MEXICAN TORTE
Make and share this Spicy Mexican Torte recipe from Food.com.
Provided by invictus
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Grease a 9 inch pie plate.
- In a large skillet cook pork sausage, garlic, and green chilies, breaking up sausage into small pieces.
- In the bottom of the pie plate, layer two tortillas, 1/2 each of refried beans, sausage mixture, banana peppers, red peppers, and cheese. Repeat layers ending in tortillas and then cheese.
- Cover with foil and bake for 40 minutes. Slice into pieces.
MEXICAN SPICY BEEF TORTILLA
From South American Food and Cooking. This is a lasagna-like combo that is quite flexible to suit your family's preferences. Instead of 12 oz of meat, I used some already cooked beef cubes I had in the freezer and added a can of pinto beans and some corn. Chicken or ground beef would work as well.
Provided by pattikay in L.A.
Categories Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- preheat oven to 350.
- make the salsa picante:.
- place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
- pour into a small pan and add spices and oregano and season with salt.
- bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
- the sauce should be thick, but of pouring consistency.
- if it is too thick, dilute with a little fresh tomato juice or water.
- make the cheese sauce:.
- melt the butter in a pan and stir in the flour. cook, stirring, one minute.
- add the milk, stirring all the time, till sauce boils and thickens.
- stir in all but 2 T of cheese and season to taste.
- cover the pan with a lid and set aside.
- mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
- heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
- stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
- season to taste with salt and pepper.
- pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - I tried a deep pie plate it wasn't big enough).
- add a tortilla and then spread over half the salsa, followed by half the meat mixture.
- repeat these layers, then add half the remaining cheese sauce and the final tortilla.
- pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
- bake in a preheated oven for about 20 minutes, or till golden on top and heated through.
SPICY MEXICAN TORTE
This is a great recipe my husband loves to make - it's a whole meal in it self and very simple to put together. Serve with salsa, sour cream, or guacamole if desired.
Provided by ZOEY ANNA
Categories Mexican Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- In a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. Cook, stirring occasionally, until sausage is done. Drain off grease, stir in chilies and set aside.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10 inch pie plate.
- Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on top of cheese. Spread with beans. Place 2 tortillas on beans and place peppers on tortillas. Place 2 tortillas on top of peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese.
- Cover and bake in preheated oven for 40 minutes. Uncover and bake 15 minutes more, or until cheese is melted and center is hot. Cool 10 minutes before cutting.
Nutrition Facts : Calories 682 calories, Carbohydrate 51.7 g, Cholesterol 89.8 mg, Fat 38.7 g, Fiber 6 g, Protein 30.4 g, SaturatedFat 15.7 g, Sodium 2074.1 mg, Sugar 2.9 g
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