BM# 68-Cooking Carnival: Day 20
Theme of Week 4: Bread based Street Foods
Dish: Mexican Torta
I used this Wiki list of street foods to use for this week’s theme. I picked the dishes that use bread in some form. There are many more on that list that I want to try, hopefully I will get to them sooner than later. My love for Mexican food attracted me to this Torta sandwich. Apparently it is a popular street food in Mexico City, Mexico.
I followed the recipe from a Mexican cookbook. It is traditionally made with refried beans and some kind of meat. In this vegetarian version I used some roasted eggplant and zucchini instead of meat. I should have to put some of the leftover doner kebabs from yesterday, but I got the idea a little too late.
I love sour cream and this sandwich uses it in quite a generous way. The addition of salsa, refried beans and sour cream make this one a little messy to eat. So keep lot of tissues ready to clean up as you eat.
- ½ cup Refried Beans (homemade or store-bought)
- 1 Tomato Small , chopped
- 1 Onion Small , finely chopped
- 2 tbsps Cilantro , finely chopped
- 1 Avocado lemon juice , pitted and tossed in
- Sour cream As needed,
- Salsa As needed,
- Cheddar cheese As needed, Shredded
- Slice the rolls in half and remove a little bit of the crumb to make space for the filling.
- In the meantime, warm the refried beans with a splash of water and heat gently.
- Brush the outside and inside of the rolls with butter or oil and toast on a skillet until crisp. Alternatively, toast the rolls in a 400°F for 3~4 minutes.
- To make the Torta, spread one half of each roll generously with the refried beans, then top with a layer of roasted vegetables, tomato, cilantro, onion and avocado.
- Generously spread sour cream onto the other side of each roll. Drizzle the salsa over the filling, add some shredded lettuce, then sandwich the two sides of each roll together, press tightly. Serve immediately.