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Gayle

Nov 30, 1919, 12:00 AM

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tortas

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i was recently in mexico and had a torta, does anyone have the recipe?

Jim

Nov 30, 1919, 12:00 AM

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In the part of San Luis Potosi where I live part time 'torta' refers to any sandwich made with a 'bolillo' which is a sort of french bread. The bolllo is split and the center scooped out of both halves. Then the filling (ham,cheese,lettuce,tomatoes, onions and chilis, for instance) is place inthe center.

In the old days the bolillo was the only bread you could buy in Mexico. The whiteness of the bread was what gave the name 'bolillo' to the anglos that passed through.

Bolillo is still the nickname given to Americans visiting in the interior of Mexico.

Arturo Alanis

Nov 30, 1919, 12:00 AM

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tortas

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Hold it there Loco,

Yes you are partially right "Tortas" are a sweet cake that could be translated to english as "Tart". However, "Tortas" are also a very popular form of sandwich. Recipe ? mmmm... tough to say there are as many forms of tortas as there are forms of sandwichs. One of my favourites is:
The Torta Cubana.

It goes something like this:

-Bolillo o telera (that is the bread I dont know in the states but in Canada we dont have them, you might wanna try a Kaiser bun or something like that,it is not the same but is close).
- Milanesa (Basically this is breaded thin beef steakes)
- Cheddar Cheese
- Sliced pork roasted leg
- Fried Beans
- Creme Fraise or Fresh Cream(please dont use sour cream )
- Sliced Onions
- Sliced avocado
- Of course some jalapenio peppers or something hot i.e. Habaneros, serranos etc...

Remember it has to be served very warm. That is it ! Like I told you Tortas come in many different shapes and flavours.

Hope this helps

R2

Loco

Nov 30, 1919, 12:00 AM

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tortas

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This is similar to one I like but I just had no idea what she was asking about. There are about a many of these as there are sweet ones.

TORTAS CLASICAS: CLASSIC TORTAS
Recipe courtesy Priscila Satcoff

1 cup unsoaked black beans
Salt
1/4 cup canola oil
4 (4-inches long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed
16 thin slices baked ham
4 slices queso fresco or queso panela
1 cup iceberg lettuce, well dried and shredded
1/2 medium avocado peeled and sliced
1/2 cup Mexican crema or crème frâiche
8 slices tomato
4 canned pickled jalapeños, sliced in strips

Cook the black beans in boiling salted water for 1 1/2 hours. Drain, reserving the water and season with salt. Smash the beans with some of the reserved cooking water. Heat a sauté pan. Add canola oil and heat. Fry the smashed beans in the oil for 6 to 7 minutes.

Spread the bread with beans, top each with 4 slices of ham and 1 of cheese. Divide lettuce, avocado, crema, tomato, and strips of jalapeño. Add salt, to taste. Place bread tops on and press down.

Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 1 hours 40 minutes
Difficulty: Easy

Daniel Vela

Nov 30, 1919, 12:00 AM

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Tortas vary like any other sandwich in the US. The very in all the bodega in Mexico and to each persons taste. The only real difference is that in Mexico the ingredients are fried or sauteed before being put on the bread. To get a close recipe just experiment. You can toast cut loaves on a comal and fry some eggs,onions, ham, jalapenos, pena and top it with queso blanco or any ingredient. There is no one recipe.