Black Bean and Chorizo TortaAugust 24, 2010 at 2:06 am | Posted in Mexican/Southwest | 19 Comments
Christo over at Chez What? is having a sandwich throwdown and this is my contribution to BATTLE SANDWICH. A black bean and chorizo torta.
Torta is a Mexican sandwich, served on an oblong variety of 6-8 inch sandwich rolls, called teleras or bolillos. Telera is a soft, round bread; Bolillo is a torpedo-shaped French roll with a thick and crunchy crust. Tortas can be served hot or cold.
This sandwich would fall into the “soft” bread category and by the time I got it plated, photographed and with both cold and warm items assembled, was served at room temperature.
An easy fix:
For the filling:
- 1/2 sweet onion
- 1 can black beans, half drained
- 1 link good quality chorizo sausage
- 1 t. cumin
- 2 T. olive oil
In a fry pan, add the olive oil and when hot add chopped onion and cook until tender. Add beans and cook for a few minutes slightly mashing as they warm. Remove casing and cut chorizo into chunks and add to the fry pan along with the cumin.
For the bread, simply fine chop a fresh jalapeno, grate some cheddar cheese on top of the telera and broil briefly until cheese is melted.
To build the sandwich, simply smear the bottom bun with some Queso Fresco, or goat cheese, and layer on some sliced avocado. Top that with some coarsely chopped cilantro leaves. Add your mixture of black beans and chorizo. A squeeze of lime before you top with the cheesy lid and you’ve got a great sandwich. This large sandwich cut in half served two.
Served alongside some delicious super sweet fresh Colorado corn on the cob.
Black Bean and Chorizo Torta.
It’s What’s For Dinner.