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]