Seafood Torta Recipes

TORTA DE MARISCOS: SEAFOOD TORTA

Steps:

• Place the unpeeled small onion and garlic, bay leaves, and about 1 teaspoon of the salt in a large saucepan or medium-sized stockpot with 2 quarts of water. Bring to a boil over high heat; reduce the heat to maintain a low rolling boil and cook for 5 minutes.
• Add the shrimp and cook another 2 to 3 minutes (depending on their size), skimming off any froth that rises to the top. Quickly lift out the shrimp with a mesh skimmer or slotted spoon, letting them drain well. Place in a bowl and set aside to cool. Remove the onion and garlic from the simmering stock; discard. Add the squid and cook for 3 minutes. Lift out with a skimmer, letting them drain well, and set aside.
• Reserve the stock for another purpose (it will make a delicious fish soup).
• Peel and de-vein the cooked shrimp; chop fine and place in a large mixing bowl with the squid and crabmeat. Finely chop the peeled medium onion, tomatoes, jalapenos, and fresh herbs, and add to the bowl of seafood. Toss to distribute the ingredients evenly. Sprinkle the cracker crumbs and another 1/2 to 1 teaspoon salt over the mixture and toss very thoroughly. In a medium-sized mixing bowl, beat the egg whites until they form glossy, not-quite-stiff peaks. Add the egg yolks, 1 at a time, beating well after each addition to incorporate thoroughly. With a rubber spatula, gently fold the beaten eggs into the seafood mixture.
• In a heavy-bottomed, medium-sized (about 10-inch) omelet pan or well-seasoned skillet with rounded sides, heat the oil over medium-high heat until fragrant but not quite rippling. Reduce the heat to low. Pour or spoon the seafood mixture into the pan, smoothing it firmly with a spatula to spread it evenly without air pockets on the bottom. Cook, uncovered, for 8 minutes. Flip the cake by sliding it back into the pan. If necessary, loosen with a spatula. Cook for another 3 minutes, until golden, on the underside. Transfer to a platter or large plate and serve hot, cut into wedges.

TORTAS

Steps:

• Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
• Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

TORTA RUSTICA

Steps:

• Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
• In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
• Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
• Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.