Best Chorizo Torta Recipes

Chorizo Torta image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 Mexican rolls or kaiser rolls (any wide roll will do)
2 links spicy chorizo
8 slices chihuaua cheese
2 roasted pasilla or poblano peppers, peeled, seeded and cut into thin strips (or rajas)
1/2 cup red salsa

Steps:

Remove chorizo from casings and fry in a skillet until cooked through, (about 5 minutes). Drain fat from chorizo and set aside.
Slice roll in half and spread red salsa on each side, being sure to coat the bread thoroughly. Add some of the cooked chorizo to the bottom half of the bread, follow with the roasted peppers, and top with 2 slices of cheese. Place the top half of the bread on top and wrap in foil. Place in a barbecue or a preheated 350 degree F oven for about 10 minutes, until bread is toasted and cheese is melted. Remove from heat and unwrap. Cut each torta or sandwich in half and enjoy.

Chorizo Torta image

Provided by Chuck Hughes

Time 2m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb boneless pork shoulder, cut into 1-inch cubes, or ground pork
2 teaspoons tequila
2 teaspoons kosher salt
2 teaspoons white vinegar
1 teaspoon dried ancho chile powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
5 garlic cloves, chopped
2 sprigs fresh oregano, finely chopped
4 tortas (soft, mexican-style sandwich bread) or soft round submarine rolls
1 cup guacamole
1/2 cup finely shredded green cabbage
1/4 cup finely chopped pickled jalapeno pepper
1/4 cup finely julienned yellow onion
1/2 bunch fresh cilantro, washed, fine stems intact
lime juice
extra-virgin olive oil
mayonnaise, homemade or store-bought (we like Kewpie brand)

Steps:

For the chorizo:.
Toss together the pork, tequila, salt, vinegar, ancho chile powder, cumin, black pepper, garlic and oregano. If using pork shoulder, marinate for 1 hour, then process in a meat grinder fitted with a medium die. Mix with your hands until slightly sticky, 1 to 2 minutes. If using ground pork, skip marinating and processing and mix until sticky.
Refrigerate until ready to use, or for up to 3 days, covered in plastic wrap.
Form the chorizo into 4 patties. Cook in a skillet or griddle until just cooked through.
For the tortas:.
Toast the tortas in the oven or on a griddle until heated through and soft. Smear one side of each torta with about 1/4 cup of the guac, and top with the chorizo patties.
Toss together the cabbage, jalapenos, onions and cilantro with lime juice and olive oil to taste. Divide the cabbage mixture among the tortas already under construction. Smear the top halves of the tortas with mayo to the finish the sandwich, and serve.

Nutrition Facts : Calories 307.9, Fat 23.3, SaturatedFat 8, Cholesterol 80.6, Sodium 1398.5, Carbohydrate 4.2, Fiber 1.2, Sugar 1, Protein 19.8