Spicy Mexican Torte Recipes

MEXICAN TORTA BURGERS

Steps:

• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with the vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute. Toss the avocado and lime juice in a bowl and season with salt and pepper. Spread the refried beans on the bun bottoms, then top with the burger patties, cheese, avocado, pickled jalapenos and lettuce. Cover with the bun tops.
• Photograph by Levi Brown

SPICY MEXICAN TORTE

Steps:

• In a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. Cook, stirring occasionally, until sausage is done. Drain off grease, stir in chilies and set aside.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10 inch pie plate.
• Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on top of cheese. Spread with beans. Place 2 tortillas on beans and place peppers on tortillas. Place 2 tortillas on top of peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese.
• Cover and bake in preheated oven for 40 minutes. Uncover and bake 15 minutes more, or until cheese is melted and center is hot. Cool 10 minutes before cutting.

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.

SPICY MEXICAN TORTE

Steps:

• Remove casings from sausage links. Cut sausages into 1/4-inch slices. Cook sausage, onions and garlic in 10-inch nonstick skillet over medium heat, stirring occasionally, until sausage is brown drain. Stir in chilis set aside. Heat oven to 400°. Grease pie plate, 10x1 1/2 inches. Place 2 tortillas in pie plate. Spread with half of the sausage mixture sprinkle with 1 cup of the cheese. Place 2 tortillas on cheese spread with beans. Place 2 tortillas on beans top with bell peppers. Place 2 tortillas on peppers spread with remaining sausage mixture. Sprinkle with remaining 1 cup cheese. Cover and bake 40 minutes or until cheese is melted and center is hot. Cool 10 minutes before cutting. Serve with salsa.1 Serving: Calories 320 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 35mg Sodium 1,030mg Carbohydrate 39g (Dietary Fiber 5g) Protein 21g.*16 corn tortillas (5 to 6 inches in diameter) can be substituted for the flour tortillas. Overlap 4 corn tortillas for each layer.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN CHOCOLATE TORTE

Steps:

• Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
• Make the glaze:
• In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
• Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.
• Make the icing:
• In a bowl whisk together the confectioners' sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing.
• Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set.

MEXICAN CHOCOLATE TART WITH CINNAMON-SPICED PECANS

Steps:

• For pecans:
• Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
• For crust:
• Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.
• For filling:
• Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
• Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.

SPICY MEXICAN TORTE

Steps:

• In a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. Cook, stirring occasionally, until sausage is done. Drain off grease, stir in chilies and set aside.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10 inch pie plate.
• Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on top of cheese. Spread with beans. Place 2 tortillas on beans and place peppers on tortillas. Place 2 tortillas on top of peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese.
• Cover and bake in preheated oven for 40 minutes. Uncover and bake 15 minutes more, or until cheese is melted and center is hot. Cool 10 minutes before cutting.

MEXICAN SPICY BEEF TORTILLA

Steps:

• preheat oven to 350.
• make the salsa picante:.
• place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
• pour into a small pan and add spices and oregano and season with salt.
• bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
• the sauce should be thick, but of pouring consistency.
• if it is too thick, dilute with a little fresh tomato juice or water.
• make the cheese sauce:.
• melt the butter in a pan and stir in the flour. cook, stirring, one minute.
• add the milk, stirring all the time, till sauce boils and thickens.
• stir in all but 2 T of cheese and season to taste.
• cover the pan with a lid and set aside.
• mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
• heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
• stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
• season to taste with salt and pepper.
• pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - I tried a deep pie plate it wasn't big enough).
• add a tortilla and then spread over half the salsa, followed by half the meat mixture.
• repeat these layers, then add half the remaining cheese sauce and the final tortilla.
• pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
• bake in a preheated oven for about 20 minutes, or till golden on top and heated through.