El Restaurante Mexicano
May-June 2004
Torta trends
Source Guide: Tortas
Dynamic drinks
Articles & Recipes
Recipe Index
2009 | 2008
2007 | 2006
2005 | 2004
2003 | 2002
2001 | 2000
Free subscription
to food service professionals
U.S. restaurant equipment and supply sources
Carne Asada Tortas
Makes 4
Mayo sauce:
|
|
|
|
|
|
|
|
| 1/2 | c. mayonnaise | ||||||
| 2 | T. canned chipotle chiles, pureed with their sauce | ||||||
| 2 | T. vinegar | ||||||
| 1 | clove garlic, finely chopped | ||||||
Mix together mayonnaise, chipotle puree, vinegar and garlic. Set aside. The sandwich: | |||||||
| 1 | lb. carne asada (top round, cut in 1/8-inch slices) | ||||||
| 1/2 | c. cocktail onions | ||||||
| Garlic salt, to taste | |||||||
| Pepper, to taste | |||||||
| Canola oil, enough to sauté meat | |||||||
| 4 | telera rolls (available at Mexican bakeries) | ||||||
| 8 | slices mild cheddar cheese | ||||||
| 2 | tomatoes, sliced | ||||||
| 1 | onion, sliced | ||||||
| 1/2 | head of lettuce | ||||||
| 2 | avocados, thinly sliced | ||||||
Preheat oven to 350 degrees F. Season meat with garlic salt and pepper; cook to desired doneness on a grill or in a frying pan with a little oil.
Slice each telera roll in half horizontally and spread mayo sauce on both halves. Place torta halves on cookie sheet and heat in oven until crisp. Remove from oven and add two slices of cheese to half of each roll.
Place carne asada on top of cheese. Add tomatoes, onion and lettuce. Place avocado slices on the other half of each roll. Close halves and serve.
RETURN TO TOP
Courtesy La Torta Mexican Deli
Shrimp Tortas
Makes 4
Tomato sauce:
|
|
|
|
|
|
|
|
| 3 | to 4 garlic cloves, finely chopped | ||||||
| 4 | T. red wine | ||||||
| 6 | oz. tomato sauce | ||||||
Mix 3 to 4 cloves chopped garlic with the red wine and the tomato sauce. Set aside. The sandwich: | |||||||
| 12 | oz. cooked shrimp (40-60 count) | ||||||
| 4 | t. sundried tomatoes, shredded | ||||||
| Canola oil, enough for sautéeing shrimp | |||||||
| Salt and pepper, to taste | |||||||
| 4 | slices Monterey Jack cheese | ||||||
| 16 | Sliced avocados, tomatoes, onions and lettuce | ||||||
| Mayo sauce | |||||||
Preheat oven to 350 degrees F. Cook the shrimp and sundried tomatoes in a frying pan in a little oil just until warmed. Season with salt and pepper to taste.
Slice the telera in half horizontally. Spread mayo sauce on both halves. Place two slices of cheese on one half of each roll. Place the shrimp mixture on top of the cheese slices. Spread the tomato sauce on top of the shrimp. Place two more cheese slices on top.
Put tortas on cookie sheet open-faced, and place them in the oven until the cheese melts. Remove from oven and serve open-faced. Place avocados on the other half of each roll, and serve tomatoes, onions and lettuce on the side.
RETURN TO TOP