Mexican Torta Sandwich Recipes

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MEXICAN TORTA (SANDWICH)



Mexican Torta (Sandwich) image

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

1 cup mayonnaise
2 canned chipotle chiles in adobo
4 soft rolls
4 plum tomatoes, cut into 20 thin slices
1 Hass avocado, peeled, seeded, and cut into 16 thin slices
8 ounces monterey jack pepper cheese, sliced thin
1/4 cup lemon juice
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon paprika
1/2 cup olive oil
4 boneless skinless chicken breasts

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.

TORTAS



Tortas image

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

4 (3 ounce) thin-cut beef round steaks
4 Mexican-style sandwich rolls (bolillos)
¼ cup sour cream, divided
1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
2 avocados - peeled, pitted and sliced
2 large tomatoes, sliced
2 pickled jalapeno peppers, sliced into quarters lengthwise
2 cups shredded romaine lettuce, divided
1 cup chopped fresh cilantro, divided
1 cup crumbled queso fresco (Mexican fresh cheese), divided
1 lime, quartered

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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