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Tortas with Chile Tepin Salsa


Anyone who knows me well can tell you that I’m not generally a fan of sandwiches. Sandwiches never register on the “Things I like to eat” list. It’s more like, anything BUT sandwiches. Then, there are tortas although not technically sandwiches, but the most delicious filling slapped between two slices of bread.

There are all kinds of tortas, more versions than you can shake a stick at. Tortas soaked in sauce, filled with deli meat, stuffed with grilled meats, etc… Then there’s the variety of garnishes: pickled onions, tomatoes, avocado slices, guacamole, salsa, cheese, jalapenos. Whatever you like. My personal favorite is the simpler version made with seasoned grilled beef, refried beans, toasty bread, ripe avocado slices, tomato, and a dash of spicy salsa. Now, that’s a sandwich torta.





yield: 2 tortas

2 rolls of telera bread, sliced in half

1/2 pound thin sliced beef, seasoned with salt and pepper, grilled and chopped

salt and pepper to taste

1 cup refried beans

1/2 avocado, sliced thin

1 tomato, sliced thin

1 tablespoon vegetable oil

Using a brush, spread vegetable oil over each side of the bread. Sprinkle with salt and toast on the grill or in a hot pan.

Spread a layer of beans on the bottom, then top with chopped beef. Continue to layer with tomato and avocado slices. Place other half of telera on top and press down to flatten. Serve with chile tepin salsa (or your favorite salsa).

Chile Tepin Salsa:

4 tomatoes, blackened on the grill

1 clove garlic

1 tablespoon chile tepin, blackened

squeeze of lime

1 teaspoon salt

Blend all ingredients together until smooth. Set aside.

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