MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")
Provided by Marcela Valladolid
Time 28m
Yield 4 servings
Number Of Ingredients 18
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.
- In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.
MEXICAN GRILLED CHEESE SANDWICHES
A little salsa goes a long way in these quick, no-fuss sandwiches. Perked up with sweet peppers, they're tasty, fun and ideal on busy weeknights. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 402 calories, Fat 22g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 892mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.
MEXICAN SANDWICH
Make and share this Mexican Sandwich recipe from Food.com.
Provided by Nurturing
Categories Savory Pies
Time 35m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Note: can use regular hormell chilli or turkey, but i like to have less fat.
- First cook your rice.
- Once the rice is cooked get a plate out.Put the tortilla on the plate.Put refried beans on the tortilla, put another tortilla, put spanish rice, add another tortilla,spread cheese, another tortilla put beef cube put another tortilla and put chili and cheese on top.
- Put the plate in the oven.
- heat the oven 450.
- Good luck -- .
Nutrition Facts : Calories 790.5, Fat 60.8, SaturatedFat 26.5, Cholesterol 115.7, Sodium 1000.2, Carbohydrate 33.4, Fiber 5.8, Sugar 2.7, Protein 26.6
MEXICAN SANDWICHES
Provided by Melissa Roberts
Categories Sandwich Bean Cheese Onion Quick & Easy Dinner Lunch Avocado Jalapeño Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 large sandwiches
Number Of Ingredients 14
Steps:
- Heat lard in a large heavy skillet over medium heat until it shimmers, then cook chopped onion and garlic, stirring, until golden, 3 to 5 minutes. Add beans, broth, and 1/4 teaspoon salt (or to taste) and simmer, mashing beans, until beans resemble a coarse purée, about 5 minutes.
- Halve rolls horizontally and hollow out slightly, discarding excess bread. Generously spread refried beans on both sides of each roll, then make sandwiches with remaining ingredients and salt to taste.
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9 MEXICAN TORTAS AND SANDWICHES TO CREATE AT HOME
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Occupation Food WriterPublished Feb 19, 2016Estimated Reading Time 4 mins
- Queso Fundido Torta. This hot and cheesy torta recipe gets a slightly smoky boost from roasted poblano peppers. The best time to start sautéing the chorizo is while the peppers are roasting in the oven, so everything comes out hot at the same time.
- Cemita Poblana (Puebla-Style Sandwich) This filling sandwich is a staple in the Mexican state of Puebla, where it earns its name from the signature sesame seed encrusted rolls it uses (i.e., cemitas).
- Pressure Cooker Chicken Salsa Tortas. These pressure cooker tortas are as easy as they are delicious. This chicken torta recipe only calls for seven ingredients—eight if you include the optional queso fresco—including a jar of salsa and six bolillo rolls.
- Molletes. A mollete is an open-faced sandwich popular throughout northern Mexico. Just like our version, this Mexican sandwich recipe is served open face, loaded with black beans, cheese, and fresh pico de gallo.
- Torta Ahogada (Drowned Sandwich) A true tortas ahogadas recipe is dipped (ahogadas means "drowned" in English) in a red chile sauce before serving.
- Cola-Chipotle Pork Tortas. In authentic Mexican torta recipes, Mexican cola is often the secret ingredient for infusing the pork with a burst of pure cane sugar.
- Torta de Albondigas (Mexican Meatball Subs) When it comes to these Mexican sandwiches, we're not sure what we like better—the garlicky, cumin-spiced meatballs or the refreshing cabbage slaw.
- Tortas Hamburguesas (Mexican Hamburgers) Take your burgers for a south-of-the-border trip with a few key ingredients. Cilantro, lime juice, and onion mixed into the ground beef add bites of Southwestern flavor to this tortas hamburguesas recipe.
- Mexican-Style Pot Roast Sandwiches. Bold flavors like pickled red onions, cumin, and cilantro add a Mexican-style twist to these slow cooker pulled pork sandwiches.
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- Pambazos. Pambazo is a sandwich made with special bread that is soaked in a heady pepper sauce and then stuffed with chorizo. Traditionally, pambazo should be made with Pambazo bread.
- Cemitas. Cemitas were created in the Puebla region of Mexico but are now served across Mexico. In different areas, there are slight variations to the ingredients and preparation methods.
- Torta Ahogado. ‘Torta Ahogado’ translates to ‘drowned sandwich.’ It is considered the signature sandwich of Guadalajara, Mexico. It’s a sandwich that was created by mistake; a regular pork sandwich was dropped into a bowl of salsa.
- Mollete. Molletes are open-face sandwiches that were created in Mexico City but are now popular street foods across Mexico. Molletes are traditionally made with bolillo, a Mexican baguette-style that is baked in a stone oven.
- Torta Cubana. Torta Cubanas are hearty treats packed with a variety of ingredients. Torta Cubanas can be found at street stalls and restaurants across Mexico, and there are hundreds of variations to the preparation.
- Torta al Pastor. This delicious Mexican sandwich primarily uses the same ingredients used for Taco al Pastor yet it is served on a Bolillo. Other ingredients include Mexican Oaxaca cheese, chopped fresh cilantro and sliced red onion.
- Empalme. Empalmes are native to the Mexican state of Nuevo León but can be found all over Mexico. Instead of bread, empalmes are made by sandwiching salsa and refried beans with corn tortillas.
- Sincronizadas. While not officially recognized as a sandwich, sincronizadas do have the makings of one. Sincronizadas are also similar to quesadillas, except sincronizadas also include ham and sometimes vegetables, and the preparation is technically different.
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- Mexican Fried Egg Breakfast Torta. When’s the last time you started your morning with a sandwich that’s taller than it is wide and stuffed with oozy layers of fried egg, refried beans, and cheese?
- Mexican Torta with Rajas and Jack Cheese. Between its two pieces of bread, this sandwich packs in some serious greens. Roasted poblanos, tomatillo salsa, avocado, lettuce, and cilantro not only make it (at least somewhat) healthful, they also provide an intriguing mix of contrasting flavors and textures.
- Grilled Tofu Torta. Tofu may not be the most traditional torta filling, but it soaks up the flavors of Mexican-style hot sauce as well as any meat. Pickled jalapeños, crumbly cotija cheese, and mashed black beans join in here to keep things hale and hearty.
- Mexican Torta with Fried Zucchini. Even amidst all the other ingredients, it’s hard to miss the slices of fried, panko-coated zucchini in this sandwich, which add a satisfying layer of crunch.
- Mollete con Chorizo y Salsa Tricolor. The open-face breakfast sandwich of your dreams, this hefty avocado toast upgrade is also piled with scrambled eggs, refried beans, chorizo, sour cream, and two types of salsa (green and red).
- Torta Ahogada. The torta ahogada, a Guadalajaran specialty, is not for novices or the heat-adverse. Smothered in a fiery arbol chile sauce, each bite gushes with prickly, astringent heat.
- Cemita Poblana with Pork Milanesa. From the outside, it may look like a fairly standard pork cutlet sandwich, but tucking into this cemita reveals its intermingling layers of smoky chipotle, pickled veggies, and cheese.
- Pambazo. Pambazos are an everything-and-the-kitchen sink sort of sandwich, with chorizo, potatoes, and a laundry list of other fillings that shouldn’t belong between two pieces of bread, but totally do.
- Mushroom and Chorizo Quesadilla. Is a quesadilla a sandwich? We think so—or at least it’s not dissimilar enough to disqualify it from this round-up. Think of it as a Mexican grilled cheese, and fill it with whatever your heart desires.
- Mexican Chicken Salad. This pollo de ensalada may not be traditional, but it is a delicious way to make chicken salad exciting again. The simple but flavorful trifecta of jalapeño, lime juice, and cilantro gives leftover roast chicken real pizzazz.
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