Tortas Mexican Sub Sandwich Recipes

MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")

Mexican Milanese Style Sandwiches (

Provided by Marcela Valladolid

Time 28m

Yield 4 servings

Number Of Ingredients 18

Ingredients

Four 4-ounce chicken, beef or pork cutlets
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
1 cup plain bread crumbs, for dredging
2 eggs, beaten
Vegetable oil, for shallow frying
4 Bolillo or Telera rolls or French bread
Chipotle Mayonnaise, recipe follows
4 lettuce leaves optional
Eight 1/4-inch slices tomato
Twelve 1/4-inch slices avocado
12 thin slices white onion
12 pickled jalapeno slices or 4 canned chipotles in adobo
8 lime wedges, for garnish
1 canned chipotle chile in adobo sauce or 1/2 teaspoon hot sauce
1 teaspoon fresh lime juice
1/4 cup mayonnaise
Salt and freshly ground black pepper

Steps:

Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.

TORTAS (MEXICAN SUB SANDWICH)

Tortas (Mexican Sub Sandwich) image

Tortas are kind of like a sub sandwich and served alot in South Texas. We use a bread called Bollios. It will not let me add Bollios to the ingredients so you will need 8 of them, 4" in length.

Provided by babygirl65

Categories Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces refried beans
1/2 cup mayonnaise
1 cup fresh pico de gallo
1 avocado, peeled and thinly sliced
tomatoes, slices
shredded lettuce
16 ounces chicken, cooked or 16 ounces beef, fajitas cooked

Steps:

First, split bollios in half, lengthwise.
Spread mayo on the top halves. (you don't have to use mayo if you don't want to).
Spread beans on the bottom halves of bollios.
Top the beans with Pico de Gallo, avocado slices, tomato slices and lettuce. If you want to add cheese you can, personal preference.
Evenly layer fajitas on top of vegetables.
Cover with top half of bollio, press down and secure with toothpicks.
If you don't want to use fajitas, you can use ham or turkey and whatever kind of cheese you want.

Nutrition Facts : Calories 284.9, Fat 17.2, SaturatedFat 4.3, Cholesterol 56.7, Sodium 394.7, Carbohydrate 14.4, Fiber 6.1, Sugar 0.6, Protein 18.8

TORTAS

Tortas image

Delicious Mexican sandwiches that are so easy to make and eat!!

Provided by Margo Hinkle

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

4 (3 ounce) thin-cut beef round steaks
4 Mexican-style sandwich rolls (bolillos)
¼ cup sour cream, divided
1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
2 avocados - peeled, pitted and sliced
2 large tomatoes, sliced
2 pickled jalapeno peppers, sliced into quarters lengthwise
2 cups shredded romaine lettuce, divided
1 cup chopped fresh cilantro, divided
1 cup crumbled queso fresco (Mexican fresh cheese), divided
1 lime, quartered

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.

Nutrition Facts : Calories 770 calories, Carbohydrate 91.9 g, Cholesterol 56.5 mg, Fat 30.4 g, Fiber 14.8 g, Protein 35.5 g, SaturatedFat 9.6 g, Sodium 391 mg, Sugar 6.1 g

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