Best Touchdown Tortas With Chipotle Mayonnaise Recipes

MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")

Steps:

• Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
• Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
• To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the chipotle mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
• Chipotle Mayonnaise:.
• In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.

TAMARIND CHIPOTLE-RUBBED CARNITAS TORTAS

Steps:

• For the carnitas: Cut the pork into 2-inch cubes and set aside. Add the tamarind paste, brown sugar and chipotles to a blender and puree until smooth. Rub the pork cubes with the marinade, then place in a pressure cooker along with the orange juice, tamarind soda and lard. Lock the pressure cooker according to the manufacturer's instructions and set to pressure cook on high for 1 hour. Follow the manufacturer's instructions for releasing the pressure, then let sit for 15 minutes. Remove the pork and let cool slightly, then shred with two forks.
• For the black beans: Fry the black beans in a saucepan with the lard, then transfer to a blender and pulse until coarsely blended.
• To serve: Spread a spoonful of mayonnaise on each roll, then add some refried beans on the bottom half of each. Top with the shredded carnitas, red onion, avocado, cilantro leaves and the top half of the roll.
• Heat a cast-iron skillet over medium-high heat. Add a thin layer of vegetable oil. Place the sandwiches in the skillet and use another cast-iron skillet to weigh down the sandwiches until crispy on the first side, about 2 minutes. Flip and repeat, about 2 minutes more.

TOUCHDOWN TORTAS WITH CHIPOTLE MAYONNAISE

Steps:

• To make the chipotle mayonnaise, mix the mayonnaise, chipotles, cilantro, and lime juice until well blended.
• Cut rolls in half lengthwise.
• Pull out some of the soft white centers to make space for filling.
• Spread about 2 tablespoons refried beans on the bottom half of each.
• Top with 1/3 cup shredded chicken.
• Spoon 2 tablespoons chipotle mayonnaise over chicken.
• Top each with 1/6 of the Oso Sweet Onion slices and 1/4 cup lettuce.
• Cover with top halves of rolls and serve at once.