Bob Brent
Nov 30, 1919, 12:00 AM
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Tortas Clasicas: Classic Tortas
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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 crhme frbiche
8 slices tomato
4 canned pickled jalapeqos, 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 sauti 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 jalapeqo. Add salt, to taste. Place bread tops on and press down.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
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