Daily Bite: Chorizo-Potato Torta

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INGREDIENTS

Salt
1 lb. Yukon Gold potatoes, peeled and diced small
5 oz. fresh Mexican chorizo, casings removed
1 can (15 oz.) pinto beans with liquid
1 tbsp. vegetable oil, plus more for brushing
4 telera or bolillo rolls* or other large, crusty sandwich rolls
1 avocado, peeled, pitted and sliced
8 leaves Romaine lettuce
1 tomato, thinly sliced
8 oz. Oaxaca cheese, shredded
¼ Spanish onion, very thinly sliced
4 pickled jalapeños, sliced into strips

PREPARATION

In small saucepan, cover potatoes with water and season generously with salt. Bring to a boil and cook until just tender; drain and set aside. In large skillet, cook chorizo over medium heat, breaking up large clumps and stirring, until browned, about 7 minutes. Add beans and oil and cook 5 minutes, mashing gently with potato masher into chunky consistency. Add potatoes, lower heat and cook until liquid is mostly evaporated, about 5 minutes. Season mixture with salt, set aside and keep warm. Heat broiler. Split rolls, brush lightly with oil and broil, cut sides up, until light golden brown. On each top half, arrange 1/4 avocado slices, lettuce and tomato. On each bottom half, spread 1/4 of chorizo-potato mixture and add 1/4 of cheese, onion and jalapeño. Press sides together and cut in half. Makes 4 sandwiches.

*Available at Mexican bakeries
** Available at Mexican markets and farmer’s markets

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