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
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- Mix until a soft dough forms., Check the doughs consistency; if the dough sticks to your finger when you touch it lightly, add 1/4 cup of the additional flour and mix for another minute.
- Check the dough again, adding the remaining 1/4 cup of flour only if you need it; the dough should be soft, but not sticky., Knead for 6 to 8 minutes at medium speed in a stand mixer, or 10 minutes by hand, until it's smooth and bouncy., Cover the bowl and let rise for 1 hour, until doubled, or let the bread machine complete its cycle., Once the dough has risen, deflate it and divide into 10 pieces, roll into balls, and cover the pieces., Let them rest for 5 minutes before shaping the rolls into a football shape, tapering toward the edges; the rolls should be 5 1/2" long and 2" around at the center., Place the rolls onto a greased or parchment-lined baking sheet and cover with greased plastic.
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