Summer is sandwich time. It`s a good time to try a torta.
These Mexican versions of our submarine sandwiches are not nearly as popular here as they are in their native country. We think of tacos as the portable meal of our neighbors, but tacos are only one of the many snacks Mexicans love. Tortas deserve a place in the pantheon of hand-to-mouth meals. Just about anything can be layered between the bread as long as it offers a contrast in color, texture and flavor. Silky avocado slices might be sandwiched with tart pickled jalapenos. Smooth refried beans will be paired with crisp roasted meat.
In central Mexico, where the torta is popular, the sandwiches are usually assembled on teleras, flatish rolls made with the same dough as the more rounded bolillos. We have used bolillos in these recipes. Don`t feel confined to either of these Mexican breads, though. As long as you use a crusty bread, the sandwich will turn out fine.
For a final authentic touch, wrap the assembled sandwich tightly in parchment paper and cut through the paper and the sandwich to create halves. Besides injecting atmosphere by serving the torta Mexican-style, it makes eating these two-handed wonders far easier.
TORTA MEXICANA
Preparation time: 10 minutes
Yield: 4 servings
Adapted from ”The Art of the Sandwich” by Jay Harlow.
4 oval sandwich rolls (bolillos)
1 cup cooked pinto or black beans, refried, warm
1 cup grated jack or Muenster cheese, optional
1 cup carnitas, recipe follows
1 cup shredded lettuce
Tomato salsa, to taste
1. Split rolls along one side, if not already split and open. Pull out some of the bread from both the top and bottom halves, leaving a cavity the length of the roll.
2. Spread a layer of beans in bottom of each roll, then add a layer of cheese and a layer of carnitas. Fill tops of rolls with lettuce and salsa and close sandwiches.
CARNITAS
Preparation time: 10 minutes
Cooking time: About 2 1/2 hours
Yield: About 3 cups
1 1/2 pounds boneless pork shoulder, trimmed of fat
Water
1. Cut meat along natural seams into chunks no more than 2 inches thick. Remove any tough outer membranes from muscles. Place meat in deep, heavy pot and add cold water to cover. Heat water to a boil. Reduce heat to maintain lively simmer and cook uncovered until meat is tender, about 2 hours. Skim off any foam that rises to surface.
2. When meat is tender, raise heat slightly so water cooks away more rapidly (but keep it below a rolling boil). Continue cooking until meat begins to sizzle, showing that water is gone and meat is cooking in its rendered fat. Let brown and get slightly crisp on all sides. Drain and keep warm until ready to serve, then pull it into shreds or chop into chunks.
TORTA DE PAVO
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 6 servings
This torta is adapted from Susan Costner`s ”Great Sandwiches.”
6 oval sandwich rolls (bolillos)
Safflower oil or soft butter
Chipotle puree, recipe follows
Refried beans
1 1/2 cups shredded iceberg lettuce
12 ounces sliced turkey, warm
1/3 cup each: chopped avocado and tomato
6 tablespoons sour cream
1. Heat oven to 400 degrees. Cut rolls in half horizontally and pull out some of the bread, leaving a 1/2-inch-thick shell. Lightly coat inside of rolls with oil or butter; crisp in the oven for 10 minutes.
2. For each sandwich, spread both sides of roll with an almost translucent layer of chipotle puree, then a layer of beans. Return rolls to oven for 5 minutes or until beans are heated through.
3. Assemble each sandwich with a little shredded lettuce, turkey, a heaping tablespoon each of chopped avocado and tomato, a tablespoon sour cream and the remaining roll half. Serve with the remaining puree on the side.
CHIPOTLE PUREE
Preparation time: 5 minutes
Yield: 3/4 cup
1 can (7 ounces) roasted chipotle peppers in tomato sauce
2 tablespoons vegetable oil
1 teaspoon freshly squeezed lime juice
1. Puree peppers with oil and lime juice in blender or food processor until it is a fine paste. Leftover puree will keep in a sealed jar in refrigerator for up to 2 weeks.
