Best 2 Panes Rellenos Salvadorean Style Smothered Torta Recipes
Are you looking for a hearty and flavorful recipe that will impress your family and friends? Look no further than Panes Rellenos Salvadorean Style Smothered Torta. This traditional Salvadoran dish consists of a fluffy torta filled with a savory filling, covered in a delectable sauce. With its combination of textures and flavors, it's sure to be a hit at any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
PANES RELLENOS (SALVADOREAN STYLE SMOTHERED TORTA)
This recipe is very versatile, you can add in more veggies, use different types of meats or change the ingredients as you prefer. This is worth the effort and I promise you will not be disappointed. This recipe goes with Recipe #332519. I usually make this with Turkey if I am preparing it during the holidays but this recipe I am featuring chicken for those that do not like turkey or are cooking during a time when turkey is not available for an inexpensive price.
Provided by cervantesbrandi
Categories Whole Chicken
Time 1h20m
Yield 8 Sandwiches
Number Of Ingredients 20
Steps:
- Place the two chickens, garlic, cilantro, and bouillon cubes in a large stock pot. Cover the chickens with water and bring to a boil. Continue boiling the chicken on medium heat until the juices run clear when poked with a knife or fork, about 30 minutes.
- Pull the chickens out of the liquid. Cover and set aside to cool.
- Next, place the green beans in a large pot and cover them with water. Bring them to a boil and continue boiling for 10 minutes. Add the carrots in with the green beans and continue to boil for an additional 5 minutes. Then, place the cauliflower and onions in a large bowl, pour the green beans, carrots, and boiling water over the onions and cauliflower. Set the bowl of veggies and hot water aside to cool.
- While the veggies are cooling heat the oil in a deep saute pan. Cut the chicken in desired pieces and rub the mustard onto the skin and outside of the chicken pieces. Sprinkle all of the chicken pieces with seasoning salt.
- Once the oil has reached 325°F, carefully add the pieces of chicken and pan fry them on each side for 5 minutes. Once the chicken has browned pull it out of the oil and place the pieces in a paper towel lined bowl. Set the chicken aside.
- Now, discard the liquid that the chickens cooked in and heat the empty pot on medium heat. Place the margarine in the pot and melt it. Add the veggies into the melted margarine with the Worcestershire sauce and celery salt. Cook on medium heat for 5 minutes and set aside.
- Now to assemble the sandwiches. Place a hoagie bun on each plate. Spread the bun with mayonaise, line each hoagie with 2 pieces of lettuce, a couple cucumber slices, and a couple radish slices. Next, pull the chicken in pieces off of the bone and put the meat into each bun using one peice of chicken for each sandwich. Add a half cup of veggies to each sandwich on top of the meat and then finally ladle a large spoonful of the Recipe #332519 onto each of the sandwiches.
- You can also add Recipe #271297 (Curtido) on top of the sandwich if you prefer. This is traditional in most households.
- Enjoy!
TORTAS
Delicious Mexican sandwiches that are so easy to make and eat!!
Provided by Margo Hinkle
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
- Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
Nutrition Facts : Calories 770 calories, Carbohydrate 91.9 g, Cholesterol 56.5 mg, Fat 30.4 g, Fiber 14.8 g, Protein 35.5 g, SaturatedFat 9.6 g, Sodium 391 mg, Sugar 6.1 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your panes rellenos will taste. Look for ripe tomatoes, crisp lettuce, and tender meat.
- Season Generously: Don't be afraid to add salt, pepper, and other spices to taste. This will help bring out the flavors of the dish.
- Cook the Meat Thoroughly: Make sure the meat is cooked all the way through before assembling the panes rellenos. This will help prevent foodborne illness.
- Use a Sturdy Tortilla: The tortilla is the foundation of the panes rellenos, so make sure it's sturdy enough to hold up to the fillings. Corn tortillas are a good option.
- Be Creative with Fillings: You can use a variety of fillings for your panes rellenos, including meat, cheese, vegetables, and beans. Get creative and experiment with different flavor combinations.
Conclusion:
Panes rellenos are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're perfect for a quick and easy meal, or for a special occasion. With so many different fillings to choose from, there's sure to be a panes rellenos recipe that everyone will love. So next time you're looking for a new and exciting dish to try, give panes rellenos a try. You won't be disappointed!
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