Tex Mex Torta Sandwich

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Photo Courtesy: 123 Rf. 

This sandwich sub is filled with refried beans, roast pork or roast chicken, jalapeños, citrusy cilantro, avocado and sour cream or cremé fraîche, sliced radish, catija Mexican cheese or Monterrey Jack and romaine lettuce. 

This sandwich recipe was given to us by a dear friend and author: a native Mexican who immigrated to San Antonio, Texas, former Air Force Engineer, Ventura Rocha, now a restaurateur, Todo a Mexico in Plaza España neighborhood,  and author of a fabulous historical novel and saga, An Immigrant Named America, and lives in Madrid Capital. 

Tex Mex torta sandwich ... 

1/4 CUP PORK LARD OR VEGETABLE OIL 
1/3 CUP FINELY CHOPPED WHITE ONION PLUS 8 THIN ARC RINGS
2 GARLIC CLOVES
15 OUNCES OF SOAKED OVERNIGHT PINTO BEANS COOKED IN ADVANCE
1/2 CUP CHICKEN STOCK
4 LARGE ROLLS OR BAGUETTES OF CHOICE
2 CUPS SHREDDED ROASTED CHICKEN OR ROASTED PORK
4 TBLSPS. SOUR CREAM OR CREMÉ FRAÎCHE
16 SLICES OF JALAPEÑOS OR OTHER PREFERRED CHILI PEPPER 
1/4 CUP CRUMBLED QUESO COTIJO OR AGED WHITE CHEESE OF CHOICE OR MONTERREY JACK OR PARMESANO REGGIANO 
1/4 CUP MINCED CILANTRO 
4 RADISHES SLICED 
2 CUPS THINLY SLICED ROMAINE LETTUCE OR VARIETY OF CHOICE

1) heat the lard in skillet, and sauté onion & garlic, and stir with wooden spoon, and add the cooked beans, and the chicken stock and salt to taste
2) simmer and mash beans until you have a coarse purée, about 5 to 6 mins. ( can use an electric mixer )
3) halve rolls or sub baguettes and hollow out slightly
4) generously spread bean purée on the bread halves 
5) place the other ingredients on top of the bean spread
6) toast a couple of minutes under the oven broiler 
7) ENJOY WITH A MEXICAN BEER ...

Have nice wkend. 
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Tex Mex Torta Sandwich Posted: 20 October 2012 at 14:31
	Photo Courtesy: 123 Rf. This sandwich sub is filled with refried beans, roast pork or roast chicken, jalapeños, citrusy cilantro, avocado and sour cream or cremé fraîche, sliced radish, catija Mexican cheese or Monterrey Jack and romaine lettuce. This sandwich recipe was given to us by a dear friend and author: a native Mexican who immigrated to San Antonio, Texas, former Air Force Engineer, Ventura Rocha, now a restaurateur, Todo a Mexico in Plaza España neighborhood, and author of a fabulous historical novel and saga, An Immigrant Named America, and lives in Madrid Capital. Tex Mex torta sandwich ... 1/4 CUP PORK LARD OR VEGETABLE OIL 1/3 CUP FINELY CHOPPED WHITE ONION PLUS 8 THIN ARC RINGS 2 GARLIC CLOVES 15 OUNCES OF SOAKED OVERNIGHT PINTO BEANS COOKED IN ADVANCE 1/2 CUP CHICKEN STOCK 4 LARGE ROLLS OR BAGUETTES OF CHOICE 2 CUPS SHREDDED ROASTED CHICKEN OR ROASTED PORK 4 TBLSPS. SOUR CREAM OR CREMÉ FRAÎCHE 16 SLICES OF JALAPEÑOS OR OTHER PREFERRED CHILI PEPPER 1/4 CUP CRUMBLED QUESO COTIJO OR AGED WHITE CHEESE OF CHOICE OR MONTERREY JACK OR PARMESANO REGGIANO 1/4 CUP MINCED CILANTRO 4 RADISHES SLICED 2 CUPS THINLY SLICED ROMAINE LETTUCE OR VARIETY OF CHOICE 1) heat the lard in skillet, and sauté onion & garlic, and stir with wooden spoon, and add the cooked beans, and the chicken stock and salt to taste 2) simmer and mash beans until you have a coarse purée, about 5 to 6 mins. ( can use an electric mixer ) 3) halve rolls or sub baguettes and hollow out slightly 4) generously spread bean purée on the bread halves 5) place the other ingredients on top of the bean spread 6) toast a couple of minutes under the oven broiler 7) ENJOY WITH A MEXICAN BEER ... Have nice wkend. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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