[Recipe] Mexican Tortas (Sandwiches)

[Guest guest]

You can prepare the filling in advance and then reheat prior to serving.

 

Ingredients:

 

Potatoes, peeled and cubed (generally, one small potato per sandwich)

Diced onion

Soy chorizo, removed from casing and chopped (Soyrizo brand is my favorite)

New Mexico Red Chile sauce (see recipe in Files section)

Queso fresco (Mexican white cheese)

Shredded lettuce

Sliced tomato

Buns (Mexican bolillo, if available; if not, use a rectangular French roll)

 

Preparation:

 

In large cast-iron or non-stick skillet, heat a small amount of oil. Add

potatoes and onion

and cook, stirring frequently, and scraping bottom of browned bits, until

potatoes are well

browned. Add chopped soy chorizo and stir for a few minutes until well mixed.

Stir in New

Mexico Red Chile sauce. (You want the mixture to be saucy, but not soupy.)

 

To prepare torta, split a bun. Spoon on heated potato mixture (be sure to scoop

up

plenty of the red chile sauce). Sprinkle with crumbled queso fresco. Top with

lettuce and

tomato.

 

Note: Refried beans are a traditional torta component. If you are preparing

tortas for a

home meal versus at a BBQ/family event, or if you have access to a stove at your

BBQ, heat

a can of vegetarian refried beans. Spread top and bottom halves of bun with a

thin layer of

refries before topping with other ingredients.