Vegetarian Torta Mexicana Recipes
VEGETARIAN TORTA MEXICANA
These additively delicious, overstuffed, little sandwiches are a popular snack in Central Mexico. Traditionally, tortas are made with bolillos (bobbin-shaped bread rolls) or sometimes teleras (flat bread rolls) both are made from the same French bread type dough. The only difference is the shape of the roll. French bread rolls are a good substitute, as are sourdough rolls. The idea is to use a crusty roll with a soft interior. In making the torta, one starts by cutting the roll horizontally, then removing some of the crumb to create a hollow for the filling. These sandwiches hold up well for several hours, without getting soggy, which makes them good for parties and picnics. The inspiration for this recipe comes from the delicious tortas I've eaten in Mexico City, combined with some useful information in Diana Kennedy's book: "The Art of Mexican Cooking, Traditional Mexican Cooking for Aficionados".
Provided by lynnski LA
Categories Lunch/Snacks
Time 20m
Yield 2 tortas, 2 serving(s)
Number Of Ingredients 11
Steps:
- Fry potato slices in a little oil until golden brown.
- Cut the bolillos in half horizontally, and remove enough crumb to create a hollow.
- Toast both bolillio halves in a toaster oven or under a broiler.
- Coat both sides with mayonnaise.
- Spread refried beans over the bottom half only and sprinkle with grated cheese.
- Place bottom halves under the broiler just long enough to melt the cheese.
- After broiling, top the beans with the potato slices, chili strips, avocado and cabbage.
- Drizzle with crema, and a squeeze of lime juice.
- Cover with the top half of the roll.
- Eat with both hands and have plenty of napkins ready.
Nutrition Facts : Calories 398.6, Fat 10.7, SaturatedFat 1.7, Sodium 592.1, Carbohydrate 65.4, Fiber 10.8, Sugar 4.1, Protein 12.9
VEGETARIAN TORTA
Steps:
- Preheat broiler. Brush Bolillo with oil. Broil until toasted. Rub with cut side of garlic. Spread mayonnaise over. Spread beans over one half of Bolillo. Sprinkle with cheese. Top with roasted pepper strips, olives and avocado. Arrange lettuce and tomatoes over. Press Bolillo over and serve.
VEGETARIAN TORTA
my favorite sandwich, so rich and simply delish- easily doubled for a lunch for 2. a "secret ingredient" adds some spice, yum!
Provided by mroserodriguez
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Cut the bolillo roll in half. Toast the roll in the toaster or toaster oven, or grill with a small amount of butter or oil spray until crisp.
- Spread 1TBSP of Vegenaise on each side of the torta roll.
- Assemble the torta with the vegetables sprinkle with salt and pepper and drizzle with Sriracha.
- Enjoy!
Nutrition Facts : Calories 329.2, Fat 16, SaturatedFat 2.2, Sodium 324.1, Carbohydrate 41.3, Fiber 8.4, Sugar 3.7, Protein 8.3
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