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MEXICAN CHICKEN TORTA WITH BLACK BEANS
AND PICKLED RED ONIONS 2 tablespoons, softened butter
4 plain, crisp white sandwich rolls – centers partly scooped out
[in Mexico, these rolls are called “bolillos” but French rolls or light sourdough rolls may be substituted]
1 cup, refried black beans (canned or homemade)
8 tablespoons (2 ounces) grated Cotija (anejo) cheese
[or substitute Monterey Jack or Parmesan, or a combination]
1 chicken breast – cut crosswise into 4 thin slices, pounded to 1/8 inch thickness
salt and pepper to taste
olive oil for sautéing chicken
1 cup, pickled red onions [*recipe below]
fresh cracked black pepper
Cut the bolillos or other rolls in half, lengthwise. Lightly butter the halves and toast them (on a grill or under the broiler, or in a toaster oven) until golden – about 3 minutes. Spread the bottom halves with the black beans, sprinkle with cheese, and warm the roll (bottom) halves on a tray in the oven for about 5 minutes at 300 degrees, or just until the cheese melts.
Season the chicken slices all over with salt and pepper. Lightly coat a skillet with olive oil, and sauté the chicken for about 30-45 seconds per side, until cooked through. Place the chicken on the top halves of the bread. Top with pickled onions and plenty of fresh cracked pepper. Close the sandwiches with the bean-covered halves of the rolls, and serve immediately.
*PICKLED RED ONIONSone red onion, sliced into thin rings
1 teaspoon, salt
1/2 teaspoon, dried oregano
1 habanero chile – seeded and sliced
[or substitute milder green chile of your choice],
1/2 cup, freshly squeezed orange juice
1/4 cup, freshly squeezed lime juice
Place the onion rings in a bowl and pour on enough boiling water to cover them. Allow to stand for 2 minutes. Drain. Add the salt, oregano, the chile and the juices, toss well and store in the refrigerator for 4 hours (for best flavor). Will keep, refrigerated, up to 2 days.
Makes 4 sandwiches
Adapted from source:
Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken with Helen Siegel
AVOCADO AND BEEF TORTA GUACAMOLE: 1 ripe Hass avocado from Mexico
1 Tbsp. lime juice
1/2 tsp. salt, divided use
pinch ground red pepper
1/2 tsp. ground cumin
1/2 tsp. chili powder
FOR THE TORTA:1 lb. flank steak
1 loaf Italian bread (12- to 14-inch size)
1 cup torn salad greens
1 large ripe tomato, thinly sliced
Preheat broiler.
FOR GUACAMOLE: Cut avocado lengthwise around the pit; twist halves to separate; strike pit with a knife blade and pull to remove; scoop out pulp with a spoon; place in a small bowl. Mash avocado with a fork; stir in lime juice, 1/4 tsp. of the salt and the red pepper; set aside.
FOR THE STEAK: In a cup, combine cumin, chili powder and remaining 1/4 tsp. salt. Rub seasoning mixture over both sides of steak; place on a rack in a broiler pan. Broil steak, 2 to 3 inches from heat source, until cooked as desired (about 5 minutes on each side for medium). Remove to a cutting board; let rest for 5 minutes; cut diagonally in thin slices.
TO SERVE: Split bread horizontally almost through. Spread avocado mixture on top half; layer salad greens, beef and tomato on bottom of loaf; close sandwich. Cut crosswise in 4 pieces.
YIELD: 4 portions
Source: Avocados from Mexico (APEAM)
BARBECUE CHICKEN TORTA (MEXICAN SANDWICH)Board: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 2-16-2004
MSG ID: 3123051
MSG URL:
http://www.recipelink.com/msgid/3123051
MEXICAN ROAST BEEF TORTA4 sandwich rolls, split
1 cup refried beans, warm
1/2 cup shredded Monterey Jack cheese
1 pound Saag's Roast Beef, thinly sliced
1 cup shredded romaine or iceberg lettuce
1 cup thick tomato salsa, drained if necessary
Pull out some of the bread from the top and bottom of each roll. Spread a layer of warm beans in the bottom of each roll; layer on cheese, then beef. Fill the tops of the rolls with lettuce and salsa and close sandwiches. Cut in half if desired.
Makes 4 sandwiches.
Source: Saags Specialty Meats
