Recipes

Poblano Chile, Beans, and Cheese Sandwiches

Poblano Chile, Beans, and Cheese Sandwiches

Tortas de Barrio
After a long drive through the high desert of north-central Mexico—broken occasionally by agricultural fields and surprisingly, some vineyards—my husband and I were hungry when we reached Zacatecas, a colonial gem. Right away, we set out on foot along steep cobblestone streets and found this simple but scrumptious torta in one of the taquerias on our route. I've streamlined the process to make this torta, but all the filling ingredients are the same.
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Ingredients

Makes 2 servings

  • 1 poblano chile roasted, peeled, seeded, and veins removed
  • 2 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
  • 2 teaspoons unsalted butter at room temperature
  • 1 cup heated refried beans canned or homemade
  • ½ cup shredded Monterey Jack cheese
  • Red salsa purchased or homemade

Instructions

  • Prepare the chile.
  • Then, remove the stem from the chile, and cut in half lengthwise.
  • Set aside.
  • Remove some of the soft inside from the bottom half of each roll to create a hollow.
  • Spread all 4 halves with butter.
  • Heat a large dry nonstick skillet and warm the rolls, cut side down until lightly toasted, about 2 minutes.
  • Layer each roll bottom with ½ of the warm beans, ½ of the cheese, 1 tablespoon of salsa, and ½ of the roasted chile.
  • Cover with the roll tops.
  • Serve at once with more salsa on the side, if desired.
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Course; Sandwiches
Cuisine; Mexican

Bacon, Onion, and Tomato Sandwiches

Bacon, Onion, and Tomato Sandwiches

Tortas de Tocino, Cebolla, y Tomate
This torta (sandwich) can be made on a French roll, which is most like the native bolillo that's used for Mexican sandwiches. The bacon, onion, and tomato filling is good any time, but it's especially appropriate for brunch. For an authentic touch, serve the tortas with some pickled jalapeños on the side.
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Equipment

  • nonstick skillet

Ingredients

Makes 4 servings

  • 16 bacon slices
  • 1 medium white onion thinly sliced
  • 4 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
  • 4 teaspoons Mexican crema sour cream, or mayonnaise
  • 2 medium tomatoes thinly sliced
  • ½ cup finely shredded lettuce any kind
  • 4 teaspoons prepared salsa

Instructions

  • In a nonstick skillet, cook the bacon until brown and crisp.
  • Drain on paper towels.
  • Pour off all but 1 tablespoon of the fat from the skillet.
  • Cook the onion in the skillet, stirring frequently, until it softens and begins to brown, about 4 minutes.
  • Remove the onion to a plate.
  • Spread 1 teaspoon of crema on the bottom half of each roll.
  • Put 4 slices of bacon on each roll; then layer with ¼ of the onion, tomato, and lettuce.
  • Spoon 1 teaspoon salsa on top of each roll, and cover each torta with the top half of the roll.
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Course; Bacon / Sandwiches
Cuisine; Mexican

Shrimp and Avocado Sandwiches

Shrimp and Avocado Sandwiches

Tortas de Camarones
Small precooked shrimp from the fish market mixed with avocado and mayonnaise fill this terrific Mexican torta (sandwich on a roll), that's easy to make. Serve with chips and salsa on the side.
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Ingredients

Makes 4 servings

  • 4 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
  • 1 tablespoon unsalted butter at room temperature
  • ½ pound 14 to 16 small cooked shrimp
  • 1 large avocado Hass variety preferred, peeled and chopped
  • 2 tablespoons mayonnaise
  • 1 green onion finely chopped
  • 1 tablespoon chopped fresh cilantro
  • 2 medium tomatoes thinly sliced
  • ¼ teaspoon salt
  • ¾ cup finely shredded lettuce

Instructions

  • Butter each half of the rolls and set aside.
  • In a medium bowl, mix the shrimp, avocado, mayonnaise, onion, and cilantro.
  • Divide the shrimp mixture equally on the bottom half of each roll.
  • Top with sliced tomatoes.
  • Sprinkle lightly with salt.
  • Add lettuce, if desired.
  • Close the sandwiches with the roll tops.
  • Serve.
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Course; Fish / Sandwiches
Cuisine; Mexican

Tuna and Jalapeño Sandwiches

Tuna and Jalapeño Sandwiches

Tortas de Atún
A tuna sandwich, Mexican style, includes the zesty taste of pickled jalapeño chiles (jalapeños en escabeche). Serve tuna tortas with crisp corn tortilla chips.
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Ingredients

Makes 4 servings

  • 1 can solid white tuna drained
  • 2 tablespoons mayonnaise plus extra to spread on the rolls
  • 2 jarred pickled jalapeño chiles en escabeche, seeded and finely chopped
  • 4 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
  • 1 cup finely shredded lettuce
  • 2 medium tomatoes thinly sliced

Instructions

  • In a bowl, mix the tuna, 2 tablespoons of the mayonnaise, and the chopped jalapeños.
  • Lay the rolls on a flat surface and spread each cut side with mayonnaise.
  • Spread the tuna equally on half of each roll.
  • Top equally with lettuce and tomato.
  • Put on the roll tops.
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Course; Fish / Sandwiches
Cuisine; Mexican

Cuban Sandwiches

Cuban Sandwiches

Tortas Cubana
When searching for a torta (sandwich on a roll) in Oaxaca, we were advised to go straight to the Del Jardin Restaurant at the zócalo (main plaza), sit at one of the outdoor tables, and order the torta cubana and a cold beer. It's a Mexican experience, regardless of the torta's origin. To make these great sandwiches, use soft oval Mexican rolls called bolillos or French rolls for the bread. Serve with a small bowl of pickled carrots and jalapeños, which are packed in jars and are widely available in supermarkets.
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Ingredients

Makes 4 servings

  • 4 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
  • 2 teaspoons yellow mustard
  • 2 teaspoons mayonnaise
  • ¼ pound thinly sliced deli-style baked ham
  • ½ pound thinly sliced deli-roasted pork
  • 1 large avocado Hass variety preferred, thinly sliced
  • 1 medium tomato thinly sliced

Instructions

  • Lay the rolls on a flat surface, cut side up.
  • Remove a small amount of the soft center from each roll, making a shallow cavity.
  • Spread one half of each roll with mustard, and the other half with mayonnaise.
  • Layer the roll bottoms equally with the ham, pork, avocado and tomato.
  • Put on the roll tops and serve.
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Course; Sandwiches
Cuisine; Cuban / Mexican

Grilled Lamb Sandwiches

Grilled Lamb Sandwiches

Tortas de Cordero
Lamb steaks cut from the leg and thinly sliced, then briefly barbecued, grilled, or pan-fried, make absolutely delicious tortas. Grilled green onions, avocado, shredded lettuce, and mayonnaise complete the sandwich. Salsa is served on the side. (Ask the butcher to cut meat from the leg into thin steaks.) These tortas are terrific for a summer party. Serve with beans, Cactus Salad, and Mexican Potato Salad for a fine meal.
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Ingredients

Makes 4 servings

Instructions

  • Prepare an outdoor grill or preheat a stovetop grill pan.
  • Trim excess fat from the lamb.
  • Mash the garlic, salt, lime juice and oil together and rub all over the meat.
  • Sprinkle with pepper.
  • When it is hot, put the meat and the onions on the greased grill.
  • Cook the meat until brown on the outside and barely pink inside, about 4 minutes total.
  • Transfer to a cutting board.
  • Add the onions to the grill, and cook, turning once or twice, until tender, about 8 minutes total.
  • Transfer to a plate.
  • Chop the lamb into bite-size pieces.
  • To assemble, spread mayonnaise on all the roll halves.
  • Layer the bottom half of each roll with a portion of the meat, 2 green onions, ¼ of the sliced avocado, and shredded lettuce.
  • Put on the roll tops and serve with salsa to be added at the table.
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Course; Lamb / Sandwiches
Cuisine; Mexican

Mexican Potato Salad

Mexican Potato Salad

Ensalada de Papas Mexicana
Taxco is filled with silver shops—and tourists. But, there's more there than just good shopping. At this memorable stop on the road between Mexico City and Acapulco you can enjoy the magnificent eighteenth century cathedral of Santa Prisca, steep winding cobblestone streets, a fascinating public market, mining history, and of course, great food. It was at lunch many years ago, at the Hotel De La Borda, that I had a potato salad like this for the first time. This recipe was one souvenir worth taking home.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the vinaigrette.
  • Then, cook the potatoes in a medium pan of boiling water until tender, about 5 minutes.
  • With a slotted spoon, remove the potatoes to a bowl and set aside.
  • Add the carrots to the same pan and cook until just tender, about 3 minutes.
  • Remove and put in the bowl with the potatoes.
  • Cook the peas in the same water for about 30 seconds.
  • Drain and rinse under cold running water.
  • Add to the bowl with potatoes and carrots.
  • Add the onion, mint, and 2 to 3 tablespoons of the vinaigrette.
  • Toss to mix.
  • Serve chilled or at room temperature.
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Course; Salad
Cuisine; Mexican

Herbed Vinaigrette

Herbed Vinaigrette

Vinagreta por Ensalada
When fresh herbs are in season or readily available, use them to make a flavorful, wonderfully refreshing salad dressing.
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Equipment

  • blender

Ingredients

Makes about ½ cup

Instructions

  • Put all of the ingredients in a blender and purée until smooth.
  • Adjust seasoning.
  • Dressing keeps 3 to 5 days refrigerated.
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Course; Dressing
Cuisine; Mexican

Cactus Salad

Cactus Salad

Ensalada de Nopalitos
Cactus, with a taste and texture similar to green beans, is commonly used in many parts of Mexico for salads and other preparations, and is slowly being adopted in the United States. Packaged cactus can be found in the supermarket with chilled foods or in the produce section, cut into ready-to-use squares. Cactus is also packed in jars. If using the bottled product, look for the cactus packed only in water and salt. Either fresh or jarred cactus can be used for this recipe.
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Ingredients

Makes 4 servings

Instructions

  • If using fresh cactus squares, cook quickly in a pan of boiling water to cover, 1 to 2 minutes, to retain the color and crispness and to remove some of the slippery coating.
  • Drain well in cold running water.
  • If using bottled cactus, simply drain through a strainer and rinse very well in cold running water and cut into 1⁄2-inch squares.
  • In a large bowl, mix the cooked cactus, tomatoes, onion, serrano chiles, and cilantro.
  • Add the oil, vinegar, and salt.
  • Toss to mix.
  • Arrange the lettuce on a platter.
  • Mound the salad on the lettuce, and scatter the cheese on top.
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Course; Salad
Cuisine; Mexican

Turkey and Avocado Sandwiches

Turkey and Avocado Sandwiches

Tortas de Pavo y Aguacate
Freshly cooked or leftover turkey makes wonderful sandwiches, Mexican style. Use bolillos (oval Mexican sandwich rolls) or French sandwich rolls. Cooked chicken can be substituted for the turkey.
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Equipment

  • medium bowl

Ingredients

  • Makes 4 servings
  • 1 cup packed shredded or chopped cooked deli or leftover turkey meat
  • 3 tablespoons mayonnaise plus extra to spread on the rolls
  • 1 teaspoon fresh lime juice
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • 4 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
  • 1 large ripe tomato very thinly sliced
  • 1 large avocado Hass variety preferred, peeled and thinly sliced
  • 1 cup finely shredded lettuce

Instructions

  • In a medium bowl mix together the turkey, 3 tablespoons of the mayonnaise, lime juice, salt, and pepper.
  • Set aside.
  • Spread a little mayonnaise on each cut side.
  • Cover each bottom roll half with ¼ of the turkey mixture.
  • Top with tomato, avocado, and lettuce.
  • Cover with the roll tops and serve.
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Course; Sandwiches / Turkey
Cuisine; Mexican