Tortas Clasicas: Classic Tortas (Priscila Satcoff) |
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Prep Time: 10 Minutes Cook Time: 100 Minutes |
Ready In: 110 Minutes Servings: 4 |
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Ingredients:
1 cup unsoaked black beans |
salt |
1/4 cup canola oil |
4 (4-inches long) pambazos, teleras, or french-bread rolls, slit lengthwise and with some bread removed |
16 thin slices baked ham |
4 slices queso fresco or queso panela |
1 cup iceberg lettuce, well dried and shredded |
1/2 medium avocado peeled and sliced |
1/2 cup mexican crema or creme fraiche |
8 slices tomato |
4 canned pickled jalapenos, sliced in strips |
Directions:
1. Cook the black beans in boiling salted water for 1 1/2 hours. Drain, reserving the water and season with salt. Smash the beans with some of the reserved cooking water. Heat a saute pan. Add canola oil and heat. Fry the smashed beans in the oil for 6 to 7 minutes.
2. Spread the bread with beans, top each with 4 slices of ham and 1 of cheese. Divide lettuce, avocado, crema, tomato, and strips of jalapeno. Add salt, to taste. Place bread tops on and press down.
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