Receta Mexican torta with refried beans and guacamole
A Mexican torta is basically just a glorified sandwich – at least, my version is anyway. I’m sure I’ll get lots of messages from Mexican readers educating me about how a Mexican torta is so much more than a sandwich (which I welcome, by the way!) – but, this version is basically just a sandwich.
Now, don’t let that put you off! A sandwich doesn’t have to just be a limp, sorry-looking piece of bread at the bottom of your lunchbox, with an apple-shaped dent in the top. This Mexican torta was definitely one of the best sandwiches I’ve ever eaten – one of the messiest too, but definitely one of the best.
You start by removing a little of the filling from your crusty roll to make room for more fillings (do you like where this is going yet?). We want to pack this baby full. After lightly toasting it to make sure it stays super crispy, you fill it with a whole host of wonderful Mexican-style ingredients: refried beans, cheese, salsa, guacamole, and a bit of lettuce for good measure.
Then you just dig in… be prepared for your salsa and guacamole to drip everywhere, for your cheese slices to slowly squeeze their way out from between the bread (grated cheese would probably stay in place better!), and for you to end up with food all around your big, stupid grin. And be prepared to love it! Just make sure you have a tissue to hand (or maybe a bib).
I used a ciabatta roll – not exactly Mexican, but it worked well all the same. Any similar roll will do, really – a 6-inch submarine roll, a small baguette, or anything else that you fancy.
To make your Mexican torta vegan, just skip the cheese or use your favourite substitute. Tortas for all, hurrah!
Mexican torta with refried beans and guacamole Author: Becca @ Amuse Your Bouche Recipe type: Light lunch Yield: 1 Ingredients
1 individual submarine roll, small baguette or ciabatta roll (or similar) 2tbsp refried beans 30g cheese, sliced (I just used cheddar) 2tbsp hot salsa 2tbsp guacamole Small handful lettuce, roughly chopped Instructions
Halve the roll lengthwise, and remove a little of the bread inside to make more room for fillings. Toast lightly, and leave to cool for a couple of minutes. Spread the refried beans on the bottom half of the cooled roll, and top with the slices of cheese. Add the salsa. On the top half of the roll, spread the guacamole, and pile on the lettuce. Carefully press the two halves of the roll together, and serve. 3.2.2708