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Black Bean Chorizo Torta | Print |
(16 votes, average 4.25 out of 5)

 

torta_blkbean2

 

Serves 4

  • 8 ounces fresh Mexican chorizo sausage, casing removed
  • 3 to 4 tablespoons vegetable or olive oil
  • 2 cans (15 ounces) black (or other) beans
  • Salt
  • 4 telera or bolillo rolls (or a crusty French roll)
  • About 6 ounces Mexican queso fresco or other fresh cheese like feta or goat cheese, sliced ¼-inch thick
  • 1 ripe avocado, pitted, flesh scooped from the skin and cut into ¼-inch slices
  • Frontera Red Chile Hot Sauce OR about ¾ cup Frontera Tomatillo Salsa

 

  1. Set a very large (12-inch) skillet over medium heat and add the chorizo. Cook, breaking up the clumps, until browned and thoroughly cooked, about 8 to 9 minutes. Add 1 or 2 tablespoons of the oil (depending on how much fat the chorizo has rendered) and the beans. As the beans come to a simmer, mash them to a smooth paste with the back of a large cooking spoon. Cook, stirring nearly constantly, until the consistency of very soft mashed potatoes—expect about 10 to 15 minutes total cooking time. Taste and season with salt. Keep warm over the lowest heat, preferably covered to keep the beans soft and moist.
  2. Heat a large griddle or skillet over medium. Slice the rolls open lengthwise. Use fingers or a spoon to scrape out some of the soft bread in the center of each piece, making a small hollow. Brush the insides with the oil, then lay them cut-side down on the griddle or skillet to crisp to a rich golden brown, about 2 minutes. (You may have to do this in batches if your rolls are large or griddle/skillet small.)
  3. Smear about ½ cup of the chorizo-bean mixture over the bottom half each roll. (You’ll have about 1 cup of the mixture leftover; cover and refrigerate for a midnight snack.) Top with slices of the cheese and the avocado. Dash on the hot sauce or spoon on the salsa. Set the top of each roll in place and you’re ready to serve.

     

     

 

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