Best 15 Tortas Recipes

TORTAS

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.

MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")

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.

BREAKFAST TORTAS

Steps:

• Cut the top third off each roll; hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). Place roll bottoms on an ungreased baking sheet., In a small bowl, combine the beans, sour cream, cilantro, lime juice, chipotle pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg into each roll. Bake at 400° for 10 minutes., Sprinkle cheese over eggs. Brush roll tops with olive oil; place on the baking sheet. Bake until egg whites are completely set and yolks begin to thicken but are not firm, 5-8 minutes longer. Top each with bacon, avocado, salsa and onions. Replace roll tops.

MEXICAN TORTAS DE MILANESA

Steps:

• Dredge steaks in egg and breadcrumbs, set aside.
• Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
• Test temp of oil by sprinkling some breadcrumbs into oil.
• If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
• Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
• Put steaks in a warm oven to keep warm while you continue with the next steps.
• In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.
• To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
• If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
• Then split the bread (or sub buns) down the center and scoop out excess bread.
• To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco.
• Set aside.
• To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife).
• Sprinkle with 1/4 of the chorizo.
• Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
• Top with shredded lettuce.
• Then add the sliced tomato.
• Followed by the avocado slices.
• Then the onions.
• Add the sandwich top and open really wide!

CHICKEN TORTAS (MEXICAN SANDWICHES)

Steps:

• Micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom.
• Spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese.
• Put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce.
• Top with the other half of the bun and enjoy!

TORTAS DE CARNE ASADA - GRILLED STEAK SANDWICHES

Steps:

• TO make the mayo sauce, mix together mayonnaise, chipotle puree, vinegar and garlic. Set aside.
• Preheat oven to 350°F.
• Season meat with garlic salt and pepper; cook to desired doneness on a grill or in a frying pan with a little oil.
• Slice each telera roll in half horizontally and spread mayo sauce on both halves.
• Place torta halves on cookie sheet and heat in oven until crisp.
• Remove from oven and add two slices of cheese to half of each roll.
• Place carne asada on top of cheese.
• Add tomatoes, onion and lettuce.
• Place avocado slices on the other half of each roll.
• Close halves and serve.

TORTAS DE CAMARON

Steps:

• Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.
• Whisk eggs and shrimp powder together in a bowl.
• Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture.
• Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.

SPANISH TORTAS DE ACEITE

Steps:

• Whisk together flour, 3 tablespoons sugar, anise seeds, sesame seeds, orange zest, yeast, and salt together in large bowl.
• Stir in oil and 2/3 cup water to make soft dough. Cover bowl with plastic wrap, and let dough rise 1 to 2 hours, or until doubled in size.
• Preheat oven to 425°F Line 2 baking sheets with parchment paper. Spread remaining 1/2 cup sugar on plate.
• Divide dough into 16 equal pieces. Flatten each piece into small circle, and pull edges together toward center. Pinch to form ball with taut top to press out any air bubbles, and let rest 5 minutes.
• Roll each ball into 6-inch circle. Press each circle on one side into sugar, and place sugar-side-up on baking sheet.
• Bake 14-16 minutes, or until deep golden and crisp. Cool on wire rack, and keep stored in airtight container.

SAVORY TORTAS DE ACEITE

Steps:

• Stir 1/2 cup plus 2 tablespoons water, olive oil, and yeast together in a bowl. Set aside in a warm place for 10 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly oil 2 large baking sheets.
• Mix flour, thyme, rosemary, and salt together in a separate bowl. Make a well in the center and slowly pour in the yeast mixture, stirring gradually using a fork. Knead gently by hand until a smooth dough forms, 2 to 3 minutes. Add more flour 1 tablespoon at a time if dough is sticky. Let rest in a warm place for 5 to 10 minutes.
• Lightly flour a clean work surface and a rolling pin. Divide dough into 8 equal pieces; shape each into a ball. Roll out each ball into a 6-inch circle. Place 4 tortas on each baking sheet.
• Bake in the preheated oven for 6 to 7 minutes. Flip tortas over and bake until golden brown, 6 to 7 minutes more. Watch closely towards the end to ensure that they don't burn. Transfer to wire racks to cool.

TORTAS DE ACEITE

Steps:

• 1. *Note: for my second batch I replaced the anise liquer with orange blossom water. Either version is delicious. In a small saucepan add the olive oil, orange and lime peel. Gently heat until very warm but *do not* boil! Set aside to cool.
• 2. In a stand up mixer bowl, pour in the water and anise liqueur, anise extract or orange blossom water. Add the cooled infused olive oil (through a strainer to catch the citrus peels) and dissolve the yeast. Let set for about 5 minutes or until the yeast starts to foam.
• 3. In a medium mixing bowl, combine the flour (almond flour if using), salt, anise seeds, sesame seeds and granulated sugar.
• 4. Add the flour mixture to the bowl with the liquids. Using the paddle attachment, mix until the dough separates from the bowl and does not stick to your hands. Cover the bowl with plastic wrap and let it double its size. Note: the dough did not really double in size (actually it just kinda sat there ) but in the end I had no problems. I was rather surprised that this recipe contains yeast. It's a scientific mystery to me!
• 5. *Preheat oven to 375 degrees/200 °Celsius. Line two baking sheets with parchment paper or silpat mats. *I reduced the temperature from the original 392 degrees F to 375 degrees F.
• 6. With the dough, form 22 small balls. Flatten with a rolling pin, roll out until *very thin* as best you are able. Alternate method: Use a wax paper lined or parchment lined tortilla press. Place the wax/parchment paper on both sides of the tortilla press, sprinkle the paper with flour then place a ball of dough on the press. Flatten as much as you are able. In order for the tortas to be crispy they have to be very thin. If they aren't thin enough, you can flatten them some more with a rolling pin. Flatten between the two pieces of wax/parchment paper then remove carefully to the baking sheet.
• 7. Place each torta on the baking sheets and sprinkle with sugar. Bake for 10-12 minutes or until golden brown, turning the baking pan half way through.
• 8. Transfer the tortas to wire racks and allow to cool at least 10 minutes. They will crisp up as they cool. Serve with hot chocolate, tea or coffee.

MARINATED PORK TORTAS WITH CILANTRO AIOLI & CHILES CURTIDOS

Steps:

• Chiles Curtidos (Pickled Vegetables):.
• Combine vinegar, sugar and water in a large pot and bring to a simmer, stirring to dissolve the sugar. Turn off heat and let pot sit.
• In a large frying pan, heat oil over medium high heat until hot. Add remaining ingredients. Cook until onions are wilted, about 5 minutes, stirring occasionally. Transfer to the pot with vinegar mixture and stir well. Let sit until room temperature. Transfer vegetables and liquid to a glass jar with lid. Refrigerate at least 2 days to infuse flavors. Pickles with keep up to 2 months.
• Pork:.
• Place pork in a sealable baggie. Mix together remaining ingredients except for oil, and add to baggie. Seal baggie and shake to coat pork evenly. Refrigerate for at least 2 hours, preferably overnight.
• To cook, heat oil in deep skillet over high heat until hot. Add pork and cook, turning, until crisp on all sides and cooked through, about 10 minutes. Place on paper towels and set aside. When ready to assemble sandwiches, slice pork 1/4-inch thick.
• Refried Black Beans:.
• Combine bay leaves, garlic and onion and wrap in cheesecloth, tying ends to make a tight bundle.
• Bring water to boil in large pot. Add salt, beans and cheese cloth bundle. Return to a simmer and cook until beans are tender, about 1 1/2 hours. As beans cook, add more water if needed to keep them submerged. When beans are done, drain and reserve liquids. Discard cheesecloth bundle.
• In large skillet, heat oil until hot. Add garlic and cumin and cook 1 minute, stirring. Add beans and half the reserved bean liquid. Cook, stirring, 1-2 minutes. Transfer beans to a food processor and puree until smooth. Season with salt to taste. Add more bean liquid as needed for a thick, spreadable consistency.
• Cilantro Aioli:.
• Place mayonnaise, garlic, mustard, lemon juice, and half the cilantro in the bowl of a food processor. Process until smooth. With motor running, slowly add oil. The mixture should be smooth. Add cold water as needed for spreadable consistency and to brighten the color. Add salt and lime juice and pulse briefly. Transfer to a bowl and stir in zest and remaining cilantro.
• Sandwich Assembly:.
• Heat a skillet or griddle until hot. Butter rolls and place in skillet to toast until golden. Spread both halves of rolls with cilantro aioli. Onto bottom halves, layer black beans, pork, chiles curtidos, avocado, queso fresco, tomato and lettuce. Add top half of roll and serve.

TAMARIND CHIPOTLE-RUBBED CARNITAS TORTAS

Steps:

• For the carnitas: Cut the pork into 2-inch cubes and set aside. Add the tamarind paste, brown sugar and chipotles to a blender and puree until smooth. Rub the pork cubes with the marinade, then place in a pressure cooker along with the orange juice, tamarind soda and lard. Lock the pressure cooker according to the manufacturer's instructions and set to pressure cook on high for 1 hour. Follow the manufacturer's instructions for releasing the pressure, then let sit for 15 minutes. Remove the pork and let cool slightly, then shred with two forks.
• For the black beans: Fry the black beans in a saucepan with the lard, then transfer to a blender and pulse until coarsely blended.
• To serve: Spread a spoonful of mayonnaise on each roll, then add some refried beans on the bottom half of each. Top with the shredded carnitas, red onion, avocado, cilantro leaves and the top half of the roll.
• Heat a cast-iron skillet over medium-high heat. Add a thin layer of vegetable oil. Place the sandwiches in the skillet and use another cast-iron skillet to weigh down the sandwiches until crispy on the first side, about 2 minutes. Flip and repeat, about 2 minutes more.

CHICKEN TORTAS

Steps:

• In a medium bowl, combine chicken, chili powder & 1 cup of pico de gallo.
• In a second bowl, combine lettuce, onion, cheese & radishes.
• Place equal amounts of both the chicken mixture & lettuce mixture on 4 slices of bread.
• Spoon 1/4 cup pico de gallo over lettuce & top with a second slice of bread, then serve as soon as possible.

TORTAS DE CHORIZO Y FRIJOLES NEGROS

Steps:

• Heat medium, non-stick skillet over medium. Add chorizo. Cook, breaking up clumps, until browned and thoroughly cooked, about 8 minutes. Add beans. As they come to simmer, mash until beans are very smooth with potato masher. Cook, stirring frequently, 10 minutes or until consistency of very soft mashed potatoes. Keep warm. (Makes about 2-1/2 cups.) If desired, use fingers to scrape out some soft bread from centre of each bread half, making small hollows. Brush insides of buns with oil. Lay, cut side down, in large skillet heated over medium. Cook, in batches if needed, until crisp and golden, about 2 minutes. Smear about 1/2 cup chorizo mixture over bottom half of each roll. (Cover and refrigerate any extra for another use.). Top each with slices of cheese and avocado. Top with salsa or hot sauce to taste. Add bun tops.

MELTED MANCHEGO TORTAS WITH ROMESCO AND CHORIZO

Steps:

• 1. Preheat broiler. 2. Combine first 8 ingredients (through garlic); pulse until blended. Slowly add oil through food chute with food processor on; process until smooth. Set aside 1/4 cup sauce; reserve remaining sauce for another use. 3. Split sandwich rounds; cut out 32 (1 1/4-inch) circles using a sharp round cookie cutter. Arrange bread in a single layer on a baking sheet; top evenly with cheese. Broil 3 minutes or until cheese melts. Remove from oven. Top each with 1 slice chorizo, 1/4 teaspoon romesco, and 1 parsley leaf. Nutritional Information Calories 84 Fat 6 g Satfat 2.1 g Monofat 2.7 g Polyfat 0.6 g Protein 3.5 g Carbohydrate 4.2 g Fiber 1.2 g Cholesterol 10 mg Iron 0.4 mg Sodium 164 mg Calcium 62 mg