Chorizo Tortas

Homemade Chorizo Tortas

While flipping through a health food magazine, The Mother found this recipe for Homemade Chorizo Tortas and asked if I would make them (provided she bought the ingredients) for dinner sometime. I agreed and we got all the necessary items ready for preparation.

Ingredients: 1 Fifteen Oz. Can Pinto Beans (rinsed)

1 Ripe Avocado (chopped)

1 Tbls. plus 2 tsp. Canola Oil (divided)

8 Oz. Ground Pork or Turkey

3 Tbls. Cider Vinegar

2 Tbls. Ancho Chile Powder (or regular Chile Powder)

1/2 tsp. Ground Cinnamon

1/4 tsp. Ground Cloves

1/8 tsp. Salt

1 16-18 inch long Baguette

1/2 Cup Crumbled Queso (or Feta)

1/4 Cup Red Onion (sliced thinly)

In a large bowl, combine the rinsed Pinto Beans

And chopped Avocado

Mash together and set aside

Heat 1 Tbls. Oil on medium heat in a medium size skillet

Once heated, add the Pork (or Turkey) to the pan

Cook until browned and crumbled 

Place the Meat into a separate bowl

Add the Vinegar

Chile Powder

Cinnamon

Salt

And Cloves

Mix thoroughly and set aside

Unwrap the Baguette

Then cut it into three even pieces

Spit the pieces down the middle and hollow out the halves

Cut the Onion into thin slices

Divide the Bean/Avocado mixture evenly on the bottoms of the bread

Then do the same with the Meat on the Tops

Add the Onions

And finally the Cheese

Heat 1 Tbls. Oil in the medium skillet and place the Sandwiches within

Use another pan filled with unopened cans to press the Sandwiches down for 2 minutes

Flip over and continue cooking until both sides are golden brown

Once done serve and enjoy

The Cloves over power the flavor of the meat, next time I plan to leave them out completely. I also believe the Avocado and Beans should be left whole instead of mashed into a paste, the texture doesn't go well with the crunchiness of the bread. Overall the flavors were good and go well with one another, it just needs a few adjustments to move from being a okay sandwich to a everyday favorite.