Tortas Clasicas Classic Tortas Recipes

TORTAS CLASICAS: CLASSIC TORTAS

Tortas Clasicas: Classic Tortas image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup unsoaked black beans
Salt
1/4 cup canola oil
4 (4-inches long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed
16 thin slices baked ham
4 slices queso fresco or queso panela
1 cup iceberg lettuce, well dried and shredded
1/2 medium avocado peeled and sliced
1/2 cup Mexican crema or creme fraiche
8 slices tomato
4 canned pickled jalapenos, sliced in strips

Steps:

Cook the black beans in boiling salted water for 1 1/2 hours. Drain, reserving the water and season with salt. Smash the beans with some of the reserved cooking water. Heat a saute pan. Add canola oil and heat. Fry the smashed beans in the oil for 6 to 7 minutes.
Spread the bread with beans, top each with 4 slices of ham and 1 of cheese. Divide lettuce, avocado, crema, tomato, and strips of jalapeno. Add salt, to taste. Place bread tops on and press down.

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

Ingredients

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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