Tortas Food

MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")

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 TORTA (SANDWICH)

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.

SPANISH OLIVE OIL TORTAS ~ TORTAS DE ACEITE

Steps:

• Preheat the oven to 450°F (230°C).
• In a large bowl, stir together 1 1/2 cups flour (180 g), salt, and fennel seeds.
• Pour the oil into a measuring cup or another bowl containing the water, stir in the sugar and yeast, and mix well. Let rest for a few minutes until it becomes frothy.
• Make a well in the center of the flour mixture and slowly pour in the yeast mixture, using a fork to gradually mix in the flour. When everything starts to come together, use your hands to mix it into a smooth dough. If the dough is sticky as heck, add some or all of the remaining 1 cup flour, a little at a time, until a smooth dough forms. It's quite possible you'll need to add at least 1/2 cup and as much as the full 1 cup.
• Lightly oil 2 large baking sheets and then dust them with confectioners' sugar. Lightly flour a clean work surface and a rolling pin with all-purpose flour.
• Divide your dough into 12 equal-size pieces and shape each one into a ball. Roll out each ball until it's almost translucent and somewhere around 4 inches in diameter.☞TESTER TIP: It's not a specific thickness, such as 1/16 or 1/8 inch, that you want to look for with the dough. Rather, it's when the dough becomes so thin as to be almost transparent. That's when you know it's at the proper place. And don't worry about attaining a perfect circular shape. These are intended to be rustic.
• Place each torta on a baking sheet and lightly brush with some beaten egg white. Lightly dust the dough first with confectioners' sugar and then a little raw sugar.
• Bake for 5 to 12 minutes, or until golden and crisp. Watch the tortas closely as they can burn in seconds.
• Immediately transfer the tortas to wire racks to cool and crisp. Devour warm or at room temperature. The tortas will crumble into flaky loveliness as you take a bite, and will then quickly dissolve into sweet nothingness within seconds. So lovely.

MEXICAN STEAK TORTA

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
• Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
• Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
• Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.

TORTAS

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.