El Sanguich Of The Weak Finds Us Discovering Our Keyboard Is Drenched In Drool
4 January 2008, 5:30 PM. By Guanabee Staff
We were first introduced to Mexican tortas by a Chilango ex-boyfriend and we laughed because “torta” means something entirely different to Cubans. But then we cried because they were so delicious. And then we farted, but just a little. Because it was really a lot of food. Anyway, we totally fell in love with tortas, worried as it made our grandmother. So when we found this recipe for a chorizo, potato and rajas torta we got terribly excited until we realized, haha, we don’t cook for shit! But maybe you can make these. And invite us over?:
Chorizo, Potato & Rajas Torta
Makes 6 tortas
From Los Dados, 73 Gansevoort St., (646) 810-7290
For the cured red onions:
4 red onions, sliced very thin
1 habanero, minced
2 cups fresh-squeezed lime juice
Kosher salt to taste
For the black beans:
1/4 cup white onion
1 tablespoon minced garlic
2 cups black beans
1 tablespoon epazote (fresh or dried, available at Mexican groceries)
1 bay leaf
2-3 tablespoons La Morena chipotle en adobo
Juice from 2-3 limes
2 tablespoons roughly chopped cilantro
For the sandwich:
2 roasted poblano peppers, sliced into strips
1 roasted red pepper, sliced into strips
1 pound Yukon gold potatoes, peeled, boiled and cut into 1/2-inch dice
2 pounds Spanish chorizo, sautéed
6 soft, seedless sandwich rolls or Mexican bolillo rolls
1/2 cup mayonnaise
1 cup romaine lettuce, cut into julienne
3 tomatoes, sliced 1/4-inch thick
2 ripe avocados, cut into slices at the last minute
1 cup Oaxacan string cheese or mozzarella, pulled into strands
1 cup pickled serrano or jalapeño peppers, chopped
Combine ingredients for cured onions in a tight fitting container so onions are covered with lime juice. Refrigerate at least 24 hours.
For the beans, sweat the onions and garlic in oil for 3-5 minutes. Add herbs, beans and enough water to cover. Cook over medium heat, until tender, about 1 hour. Cool and puree.
Combine peppers, potatoes and chorizo in a bowl. Season to taste and rewarm if needed.
Cut the sandwich bread in half lengthwise. Spread the top with mayonnaise then add romaine, two sliced tomatoes and avocado slices. Spread bottom half with black bean purée and top with cheese, pickled chilies, onions and about %BC cup of hot chorizo mix.
Close sandwich carefully and serve immediately.
Sandwich of the Week [NY Daily News]
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i ate a torta de chorizo y adovera about an hour ago, but mine was not nearly as fancy… looks yummy
who ever makes it.. can i come over too?? I’ll bring some guacamole.. it’s the best guaca you will ever taste!
YUM
anyone know where I can get one in FL? Thanks!
@JAV!ER,
Do you mean adobada?
Tortas are a common staple in my casa. You are all invited to Texas for some homemade tortas. La Roncha will bring the guaca. And I bet we can get Alex to bring some PBR.
Does anyone have Rebekah’s number? I bet she’d like a torta.
Perate le paso esta a mi abuelita.
I’ll let you guys know when to come over.
I love me some rajas
Sounds totally delicious! Maybe I can make it when I can eat solid food again! LOL! I’ll invite you over or I’ll Fed Ex you one.
It’s a plan. And I WILL bring PBR.
omg this sounds amazing. I FREAKIN LOVE TORTAS. i miss them so much!
Sanguich!!! One of my favorite bastardized Pocho words.
Here you go, kids. Changuich A La Chichona!!
http://www.youtube.com/watch?v=Zh2BXu7iGaM
That. Is my favorite song. And, thus. You are now. My favorite person.