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.
MEXICAN CHOCOLATE TORTE
Steps:
- Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
- Make the glaze:
- In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
- Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.
- Make the icing:
- In a bowl whisk together the confectioners' sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing.
- Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set.
CHOCOLATE TORTE
Make and share this Chocolate Torte recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
- In 2 qt saucepan over low heat, melt chocolate with butter.
- In large bowl, with wire whisk beat egg yolks and vanilla.
- Slowly beat warm chocolate mixture into yolk mixture until blended.
- In small bowl with mixer at high speed, beat egg whites until soft peaks form.
- Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
- Fold beaten egg whites into chocolate mixture, one third at a time.
- Spoon batter into pan spreading evenly.
- Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
- Cool torte in pan.
- When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
- Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
- Arrange wedges alternately on cake plate.
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.
COCOA TORTE MEXICANO
Make and share this Cocoa Torte Mexicano recipe from Food.com.
Provided by Wendy W88
Categories Dessert
Time 3h12m
Yield 1 Torte
Number Of Ingredients 8
Steps:
- Mix sugar, cocoa, cinnamon, Crisco, and coffee in small saucepan and cook over low heat, stirring constantly, until smooth and creamy.
- Bring to room temperature.
- Place pie crust mixture in medium mixing bowl and stir in 3/4 C of cocoa mixture, blending very well.
- Shape into a smooth ball and chill 1 hour.
- Divide dough into 4 pieces.
- Line 2 cookie sheets with foil and mark 2 8" circles on each.
- Place dough on foil and spread into circles.
- Bake 375* for 10-12 minutes.
- Cool.
- Add remaining cocoa mixture to cream in small bowl and beat until stiff.
- Place one pastry round on a serving plate, spread with 1/4 of cream mixture.
- Repeat layering with remaining rounds and top with cream.
- Chill several hours and top with mini chips.
Nutrition Facts : Calories 4760.9, Fat 349, SaturatedFat 165.7, Cholesterol 690.4, Sodium 2557.8, Carbohydrate 401.3, Fiber 14.6, Sugar 201.1, Protein 40
CINNAMON TORTE
This is one of my favorite recipes. If you like cinnamon you will love this recipe. It's very elegant so it's great for a dinner party. It's a lot of work making the cookie layers, but you can do it days in advance. Assembling the Torte its self does not take long. You will a need to assembly the torte at least 4 hours ahead or overnight and refrigerate it.
Provided by Laureen in B.C.
Categories Dessert
Time 3h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Grease as many 9" layer cake pans as you have. Or you can line with parchment paper.
- preheat oven to 375.
- With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well.
- Let rest 15 minutes.
- Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
- Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made.
- At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble.
- Whip the cream, vanilla and icing sugar together until stiff.
- Set about 1 1/2 cup aside for decorating the top of the Torte.
- Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone.
- Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte.
- Place a cherry on top of each rosette and sprinkler with chocolate curls.
- Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 532, Fat 40.9, SaturatedFat 25.4, Cholesterol 155.6, Sodium 132.9, Carbohydrate 39, Fiber 0.9, Sugar 23.4, Protein 4
MEXICAN TACO TORTE
Got the idea for this from another recipe on this site but changed it around enough that thought I'd add this recipe to the site. If you like tacos, thinking you'll like this one. Add any of your favorite taco topping and serve with a dollop of sour cream and maybe guacamole. You'll need an 8minch springform pan
Provided by Bonnie G 2
Categories Mexican
Time 1h
Yield 1 tart, 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare 8 inch springform pan by greasing well.
- Preheat oven to 400 degrees.
- In large skillet cook pork and beef mixture.
- Remove meat and saute peppers, onions and garlic in same pan.
- In bottom of springform pan, layer tortilla, refried beands, meat mixture, green chilies, and sweet pepper and onion mixture.
- Top with cheese.
- Repeat layers until pan is full, ending with tortilla and cheese.
- Cover with foil and bake for 40 minutes.
- Remove from oven and allow to sit for 10 minutes, loosen edges around pan and remove tart.
- Slice and serve topped with a dollop of sourcream.
MEXICAN COFFEE FUDGE
Make and share this Mexican Coffee Fudge recipe from Food.com.
Provided by Annacia
Categories Candy
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Butter an 8" square baking dish and set aside.
- Dissolve the instant espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms, and set aside.
- In a saucepan, heat milk, sugar, butter and chocolate over a medium heat until it reaches a boil. Do not stir or scrape down sides.
- Lower heat, add a candy thermometer and heat (without stirring) until mixture reaches softball stage (238°F).
- Remove from heat; allow to cool to 110°F, then with a rubber spatula scrape in espresso mixture. In an electric mixer, using paddle attachment, beat mixture until it loses its gloss and thickens.
- Spread fudge evenly into prepared 8" square pan. Let cool for 20 minutes, then cut into 12 pieces.
Nutrition Facts : Calories 321.8, Fat 13.3, SaturatedFat 8.3, Cholesterol 22.4, Sodium 12.6, Carbohydrate 54, Fiber 1.6, Sugar 51, Protein 2
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- Preheat oven to 350°F with rack in middle position. Lightly coat bottom and sides of a 9-inch springform baking pan with butter; place on a large, rimmed baking sheet. Whisk cocoa powder, cinnamon, cayenne, and salt in a small bowl.
- Place chocolate chips and butter in a medium microwave-safe bowl. Microwave on high, stirring every 30 seconds, until completely melted, about 90 seconds. Stir until smooth and well combined. (Or melt on stove; see below.) Let cool for 10 minutes.
- Meanwhile, beat egg yolks and brown sugar with an electric mixer on medium speed until smooth and creamy, about 1 minute. Reduce speed to low; add cocoa powder mixture and beat until well combined, about 1 minute. Stir in melted chocolate until well combined.
- Beat egg whites in a clean, large bowl with an electric mixer on medium-high speed until foamy, 1 to 2 minutes. Gradually add granulated sugar, beating until mixture is very glossy, whites have tripled in size, and soft peaks form, 3 to 4 minutes. Gently fold a quarter of egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture, being careful not to deflate mixture, until just incorporated and no white streaks remain. Pour batter into prepared pan and smooth top.
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