I think Mexican has to be my favourite cuisine. It’s our first choice of restaurant when we go out, and features heavily in our meal planning at home too (I shared my favourite burrito recipe here).
Whilst I’d like to think that I’m quite adventurous with my choice of dishes, I regularly return to the same few recipe.
When looking into a menu to celebrate Cinco de Mayo I was determined to expand on my rather limited and European take on Mexican food. This sandwich incorporates some of my favourite aspects of Mexican cuisine, rich spicy beans with a hit of citrus and plenty of avocado.
Torta fillings vary as widely as burritos, the only constant being the crusty bread roll used. This would be a perfect dish to serve at a summer party with a buffet of fresh vegetable toppings for people to customise their own sandwiches.
Mexican Tortas with Deconstructed Guacamole
2 crusty bread rolls
125g chorizo sausage cut into quarters and then into chunks
1 avocado skinned, pitted and sliced
Finely chopped red chilli
Finely sliced red onion
Fresh coriander leaves
Slices of cheese (I used chilli infused red Leicester)
100g refried beans
Heat the refried beans through until warm.
Fry the chorizo until crispy.
Smother the inside of the roll with refried beans, sprinkle with chorizo and cover in cheese.
Place under the grill until the cheese is melted.
Layer slices of avocado and squeeze lime juice over.
Layer the rest of the fillings and enjoy hot.