MEXICAN TORTA BURGERS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with the vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute. Toss the avocado and lime juice in a bowl and season with salt and pepper. Spread the refried beans on the bun bottoms, then top with the burger patties, cheese, avocado, pickled jalapenos and lettuce. Cover with the bun tops.
- Photograph by Levi Brown
VEGETARIAN TORTA
Steps:
- Preheat broiler. Brush Bolillo with oil. Broil until toasted. Rub with cut side of garlic. Spread mayonnaise over. Spread beans over one half of Bolillo. Sprinkle with cheese. Top with roasted pepper strips, olives and avocado. Arrange lettuce and tomatoes over. Press Bolillo over and serve.
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
VEGETARIAN TORTA
my favorite sandwich, so rich and simply delish- easily doubled for a lunch for 2. a "secret ingredient" adds some spice, yum!
Provided by mroserodriguez
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Cut the bolillo roll in half. Toast the roll in the toaster or toaster oven, or grill with a small amount of butter or oil spray until crisp.
- Spread 1TBSP of Vegenaise on each side of the torta roll.
- Assemble the torta with the vegetables sprinkle with salt and pepper and drizzle with Sriracha.
- Enjoy!
Nutrition Facts : Calories 329.2, Fat 16, SaturatedFat 2.2, Sodium 324.1, Carbohydrate 41.3, Fiber 8.4, Sugar 3.7, Protein 8.3
VEGETABLE TORTA
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan. She substituted steel-cut oats for the rice, soaking and cooking the oats in mushroom broth, which contributed great flavor. She also added shredded zucchini, soaked portobello mushrooms and sun-dried tomatoes. This recipe is slightly different. Three tablespoons of extra virgin olive oil are a substitute for Ms. Figone's 6 tablespoons of butter, and fresh garlic for garlic salt. There's also a choice between dried portobello mushrooms and dried porcinis. Serve the torta with a simple tomato sauce.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place the dried mushrooms in a bowl and pour on the boiling water. Let sit for 15 to 20 minutes, until the mushrooms are soft.
- Place the steel-cut oats in a bowl. Add salt to taste. Line a strainer with cheesecloth and place over the bowl. Drain the mushrooms, pouring their soaking liquid through the strainer, and then squeeze liquid out of the mushrooms while holding them over the strainer. The oatmeal should be submerged in the soaking liquid (add a little water if it is not). Leave the oatmeal to soak for 20 minutes while you prepare your other ingredients.
- Rinse the mushrooms of any sand. Drain them, then squeeze dry and chop medium-fine. Set aside.
- Heat 1 tablespoon of the olive oil in a wide saucepan over medium-high heat and add the soaked steel-cut oats, along with any liquid remaining in the bowl. Stir constantly until all of the liquid has evaporated and the oats are cooked al dente, about 3 minutes. Remove from the heat.
- Heat another tablespoon of the olive oil over medium heat in a heavy 10- or 11-inch nonstick skillet. Add the onion and a pinch of salt. Cook, stirring often, until onion is tender and translucent, about 5 minutes. Add the garlic, zucchini, mushrooms and sun-dried tomatoes and cook, stirring, for another minute, until the zucchini begins to soften. Add the steel-cut oats, stir together until everything is well combined, and remove from the heat.
- In a large bowl, beat the eggs and season to taste with salt and pepper. Add the oregano or marjoram and 3/4 cup of the Parmesan. Stir in the oat mixture and mix well. Clean the pan and wipe dry.
- Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. When the oil is hot, pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Cover the pan tightly and turn the heat to medium. Cook for 10 to 15 minutes, until the eggs are set (insert a knife in the middle; it should come out clean). Remove the lid and remove from the heat. Let sit for a few minutes in the pan, then invert onto a serving plate. Top with the remaining Parmesan. Allow to cool for 10 to 15 minutes and cut in wedges. Serve with a simple marinara sauce.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams
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