VEGETARIAN TORTA MEXICANA
These additively delicious, overstuffed, little sandwiches are a popular snack in Central Mexico. Traditionally, tortas are made with bolillos (bobbin-shaped bread rolls) or sometimes teleras (flat bread rolls) both are made from the same French bread type dough. The only difference is the shape of the roll. French bread rolls are a good substitute, as are sourdough rolls. The idea is to use a crusty roll with a soft interior. In making the torta, one starts by cutting the roll horizontally, then removing some of the crumb to create a hollow for the filling. These sandwiches hold up well for several hours, without getting soggy, which makes them good for parties and picnics. The inspiration for this recipe comes from the delicious tortas I've eaten in Mexico City, combined with some useful information in Diana Kennedy's book: "The Art of Mexican Cooking, Traditional Mexican Cooking for Aficionados".
Provided by lynnski LA
Categories Lunch/Snacks
Time 20m
Yield 2 tortas, 2 serving(s)
Number Of Ingredients 11
Steps:
- Fry potato slices in a little oil until golden brown.
- Cut the bolillos in half horizontally, and remove enough crumb to create a hollow.
- Toast both bolillio halves in a toaster oven or under a broiler.
- Coat both sides with mayonnaise.
- Spread refried beans over the bottom half only and sprinkle with grated cheese.
- Place bottom halves under the broiler just long enough to melt the cheese.
- After broiling, top the beans with the potato slices, chili strips, avocado and cabbage.
- Drizzle with crema, and a squeeze of lime juice.
- Cover with the top half of the roll.
- Eat with both hands and have plenty of napkins ready.
Nutrition Facts : Calories 398.6, Fat 10.7, SaturatedFat 1.7, Sodium 592.1, Carbohydrate 65.4, Fiber 10.8, Sugar 4.1, Protein 12.9
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