Mexican Taco Torte Recipes

AUTHENTIC MEXICAN TORTA - TORTAS AHOGADAS

Steps:

• Preheat an oven to 475 degrees F (245 degrees C).
• Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
• Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
• Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
• Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
• To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.

MEXICAN TACO TORTE

Steps:

• Prepare 8 inch springform pan by greasing well.
• Preheat oven to 400 degrees.
• In large skillet cook pork and beef mixture.
• Remove meat and saute peppers, onions and garlic in same pan.
• In bottom of springform pan, layer tortilla, refried beands, meat mixture, green chilies, and sweet pepper and onion mixture.
• Top with cheese.
• Repeat layers until pan is full, ending with tortilla and cheese.
• Cover with foil and bake for 40 minutes.
• Remove from oven and allow to sit for 10 minutes, loosen edges around pan and remove tart.
• Slice and serve topped with a dollop of sourcream.

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

Steps:

• Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
• Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
• Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
• To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
• Enjoy!

ENCHILADA TORTE

Steps:

• In a skillet, brown ground beef until no longer pink; drain fat., Meanwhile, place one tortilla in a 12-in. round casserole or on a large baking sheet or pizza pan. Layer half each of taco sauce, beef, onion and cheddar cheese on the tortilla. , Top with second tortilla and press gently; layer half of the refried beans, olives and chilies. , Top with third tortilla and layer half each of the sour cream, green pepper and Monterey Jack cheese. , Top with fourth tortilla and top with remaining taco sauce, beef, onion and cheddar cheese. , On the fifth tortilla, layer remaining beans, olives and chilies., On the sixth tortilla, layer remaining sour cream, green pepper and Monterey Jack cheese. , Top with last tortilla; spread with enchilada sauce. , Bake at 350° for 1 hour. Let stand a few minutes before cutting into wedges. Sprinkle with additional Monterey Jack and cheddar cheeses if desired.

TORTILLA TORTE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce, chilies and taco seasoning; mix well. Layer one tortilla, 1 cup meat sauce and 2/3 cup cheese on 10-in. microwave-safe pie plate. Repeat layers four times. Top with the remaining tortilla and cheese. Microwave uncovered, on high for 3-6 minutes or until cheese is melted. Cut into wedges. Serve with toppings of your choice.

SPICY MEXICAN TORTE

Steps:

• Preheat oven to 400 degrees. Grease a 9 inch pie plate.
• In a large skillet cook pork sausage, garlic, and green chilies, breaking up sausage into small pieces.
• In the bottom of the pie plate, layer two tortillas, 1/2 each of refried beans, sausage mixture, banana peppers, red peppers, and cheese. Repeat layers ending in tortillas and then cheese.
• Cover with foil and bake for 40 minutes. Slice into pieces.

TIJUANA TORTE

Steps:

• Brown beef and onion in pan, Drain.
• Add other ingredients, except cheese.
• Simmer 10 to 15 minutes.
• Place 1/4 cup mixture in a 9x13 baking dish.
• Place a layer of tortillas on top.
• Add more mixture, then cheese.
• Repeat the same until finished.
• Bake at 350 for 25 minutes, until cheese is bubbling.
• Optional: Before serving add last layer of tortillas spread 1 to 1 1/2 cups sour cream over mixture.

TEX-MEX TORTILLA TORTE

Steps:

• Heat oven to 350°F. Spray bottom of 9-inch glass pie plate with cooking spray.
• Place 1 tortilla on bottom of pie plate; spread evenly with 1/2 cup of the chili and sprinkle with 1/2 cup of the cheese. Repeat layers twice, starting each layer with tortilla. Top with remaining tortilla.
• Cover with foil; bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer or until thoroughly heated and cheese is melted. Let stand 5 minutes before cutting. To serve, cut into 4 wedges. Top each serving with 1 tablespoon sour cream.

MEXICAN STEAK TORTA

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
• Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
• Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
• Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.

MEXICAN TORTA

Steps:

• In a skillet, heat olive oil over medium high heat and cook onions till translucent.
• Add garlic and cook another minute.
• Then add turkey, and cook until browned, breaking into small pieces, as you go.
• Add the taco seasoning package according to package directions, mixing well and allowing to simmer for a couple of minutes until.
• slightly thickened.
• Stir in the chilies and set aside.
• Heat oven to 400 degrees.
• Lightly grease a 10" pie plate.
• Place one fourth of the tortilla pieces on the bottom of the pie plate (till covered).
• Spread with half of the turkey mixture; sprinkle with 1 cup of the cheese.
• Place another one fourth of the tortillas on cheese; spread with beans.
• Place yet another one fourth of the tortillas on beans; top with roasted peppers.
• Finally, place the remaining tortillas on the.
• roasted peppers and spread with remaining turkey mixture. Top with remaining 1 cup cheese.
• Cover and bake 30 to 40 minutes or until.
• cheese is melted and center is hot.
• Let sit 10 minutes before cutting into your masterpiece.
• Can be served with salsa and sour cream, if desired.