Best Mexican Torta Sandwich Recipes

Mexican Torta (Sandwich) image

Provided by katie in the UP

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup mayonnaise
2 canned chipotle chiles in adobo
4 soft rolls
4 plum tomatoes, cut into 20 thin slices
1 Hass avocado, peeled, seeded, and cut into 16 thin slices
8 ounces monterey jack pepper cheese, sliced thin
1/4 cup lemon juice
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon paprika
1/2 cup olive oil
4 boneless skinless chicken breasts

Steps:

Combine marinade ingredients add chicken breasts 2 to 24 hours.
Grill chicken breasts.
Preheat oven to 350 degrees F.
Place the mayonnaise and chipotle chiles in a food processor and blend until smooth. Generously spread the cut sides of the rolls with the chipotle mayonnaise. Cover the bottom half of each roll with 1 thinly sliced chicken breast, overlapping the slices. Top each portion of chicken with 5 slices of tomato and 4 slices of avocado. Cover with 2 slices of cheese.
Place assembled sandwiches open faced on a sheet pan and bake until cheese is melted, about 8 minutes. Cover the sandwiches, slice in half and serve immediately.

Torta Asada (Mexican Carne Asada Sandwich) image

Provided by catalinacrawler

Time 35m

Yield 6 serving(s)

Number Of Ingredients 23

6 bolillos rolls
1 1/2 lbs flank steaks, thinly sliced
1 (14 1/2 ounce) can rosarita zesty fat free refried beans with jalapeno
2 cups lettuce, finely chopped
1 cup sharp cheddar cheese, shredded (optional)
2 tablespoons hot sauce (optional)
3 medium tomatoes, diced
3 tablespoons yellow onions, finely minced
1 1/2 jalapenos, minced
1 lime, juice of
2 tablespoons cilantro, finely minced
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
3 avocados
1 tablespoon yellow onion, finely minced
1/2 a jalapeno, minced
1 tablespoon cilantro, minced
1 garlic clove, minced
1/2 lime, juice of
1/8 teaspoon sea salt
1/8 teaspoon pepper, fresh cracked

Steps:

start by making the salsa fresca; combine all salsa ingredients & chill for an hour.
about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth. i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.
turn oven on 250 for toasting.
heat beans on med-low until hot.
in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle -- carne asada should not be dark brown & charred.
once done let sit for 5 minutes.
while the meat is resting slice bolillos in half & toast for 4 minutes.
cut carne asada into small pieces or strips.
spread one half of the bolillos with guacamole.
spread the other half with hot beans.
sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.
close sandwich, press down & cut in half.
serve with extra salsa & guacamole (if there's any left still!).

Nutrition Facts : Calories 389.4, Fat 26.6, SaturatedFat 6.4, Cholesterol 77.1, Sodium 172.7, Carbohydrate 13.6, Fiber 8, Sugar 3, Protein 27

Torta Ahogada (Mexican

Provided by marty olguin

Categories Breads

Time 20m

Number Of Ingredients 15

3/4 oz dried chiles de árbol (about 30), stemmed and seeded
3/4 c cider vinegar2
Tbsp pumpkin seeds, toasted
1 1/2 Tbsp sesame seeds, toasted
1 tsp dried oregano
1 tsp kosher salt
1/4 tsp ground cumin
1/8 tsp ground allspice
1/8 tsp ground cloves
2 clove garlic
1 crusty bolillo or italian roll
1 1/2 c leftover roasted pork shoulder, shredded
1/4 small yellow onion, thinly sliced
1 radish, thinly sliced
4-6 roma tomates

Steps:

1. Combine roma tomatoes, chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and purée until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in ¾ cup water.
2. Heat oven to 350°. Split roll and fill bottom half with pork. Place on baking sheet and bake until warmed through and bread is toasted, about 6 minutes. Add onion, radish, and top bun; pour chile de arbol sauce over sandwich, and let sit, so that the sauce soaks in.