Mexican Tortas De Milanesa

ROBIN PENA's Note:

It is a Mexican steak sandwich which is nothing like you've had before. Don't let the long recipe scare you off, it's really easy--it just takes a lot of words to explain each step. This is an authentic meal my husband grew up on in Mexico. You won't find anything like it at Taco Bell, I promise.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 4 large s ...

• 4 -8 thin sliced sandwich steaks (especially good with very thin sliced ribeye, but I usually use what Publix supermarket calls "roula)
• 1 -2 cup breadcrumbs (for dredging steaks)
• 2 -3 eggs
• vegetable oil (for frying)
• 4 good quality subhot dog buns or 2 loaves French bread
• sour cream (approx 3/4 cup)
• 1 (14 ounce) can refried beans
• ½ lb chorizo sausage (fround or with skins removed)
• 8 ounces queso fresco (or feta cheese)
• shredded lettuce
• sliced tomato
• 2 avocados (peeled and sliced thinly)
• 1 onion , thinly sliced into rings

Directions:

1. Dredge steaks in egg and breadcrumbs, set aside.
2. Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
3. Test temp of oil by sprinkling some breadcrumbs into oil.
4. If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
5. Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
6. Put steaks in a warm oven to keep warm while you continue with the next steps.
7. In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.
8. To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
9. If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
10. Then split the bread (or sub buns) down the center and scoop out excess bread.
11. To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco.
12. Set aside.
13. To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife).
14. Sprinkle with 1/4 of the chorizo.
15. Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
16. Top with shredded lettuce.
17. Then add the sliced tomato.
18. Followed by the avocado slices.
19. Then the onions.
20. Add the sandwich top and open really wide!

Reviews

[zootmagic]

This is a very good recipe and if you like torta's you should give it a try, you can vary the bread to your taste. The one thing I would recommended only because many may not do it. If you cook the chorizo and the beans together you can just spread it as one and use the left over bean/chorizo for a good start for a morning burrito. Thanks for posting.

[Twojoinedbygod]

We made this for two people tonight, following your directions, with reductions in qty for two servings. Only modifications were that I didn't use the onions, used italian flavored breadcrumbs and I made my own chorizo from bulk turkey sausage and additional spices, (using substitution info for chorizo found online,) since we don't eat pork. This was as good as the Tortas that we get at our local authentic mexican restaurant. We will be making these at home from now on. BTW - after you make these once you won't need to look at the directions any more - very simple once you run through it. Thanks for a great recipe.

[ketchupqueen]

Just like the tortas at our local torta place-- which Mexico City natives have informed me is "autentico!" The only change I made was using bolillos and once the sandwich is made, I put it in a hot, greased pan with a weighted greased pan on top to "press" the sandwich like our torta place does, and I don't like tomato so I leave it out.