Vegetarian Torta Mexicana
2 bolillo rolls or French rolls
1 medium potato, boiled and sliced
1/2 cup refried black beans
1 cup manchego cheese, grated
1 poblano chile, roasted and cut in strips
1/2 avocado, peeled and sliced
1 cup napa cabbage, shredded
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, avacado 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.
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