Sunday, April 1, 2012

Torta de Chorizo y Frijoles Negros

Although they’re not as ubiquitous with Mexican cuisine as tacos, tortas are a perfect example of Mexican street food. Typically they are served on a softer, round roll called a telera, but as  Philadelphian I’m a sucker for a crusty baguette/hoagie roll.  This recipe is from Mexican Everyday by Rick Bayless. 


½ to 2/3 lb chorizo, casing removed
1.5 cans (15 oz. each) of black beans, rinsed
Bacon grease
Crusty bread

For the Salsa:
5 Tomatillos
3 Chipotle peppers in adobo
3 cloves garlic
2 shallots, chopped

Make the salsa: remove the husks from the tomatillos, rinse under cold water, and slice in half. Place under a broiler along with the garlic cloves (leave the husks on). The garlic will be ready after a few minutes, the tomatillos will take a little longer. Place all the salsa ingredients in a food processor and process until smooth. You may want to add a little water into the salsa for a smoother consistency.

For the sandwich: Heat a 12” skillet over medium and put some bacon grease in there. Cook the chorizo for 6 or 7 minutes, until browned. Add the black beans, mashing them with a potato masher.

Preheat another skillet/griddle over medium. Cut your bread in half and scoop out some of the white part of the top half. Add some oil to the skillet, and add the bread, cut side down, cooking for about 2 minutes.

Spoon  the chorizo/bean mixture on the bottom part of the bread, spoon on some salsa, and add slices of avocados, tomatoes, and cilantro.

1 comment:

  1. Is the salsa also his recipe? I've never thought of tomatillos and chipotles together before. How'd you like it?