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Pati's Mexican Table : TV Recipes

Pati Jinich

HAM AND CHEESE TORTA SANDWICHES
Tortas de jamón y queso

INGREDIENTS
2 Mexican bolillo or telera rolls, or small baguettes
1/2 cup refried beans
1/2 ripe avocado, scooped and sliced
4 slices Mexican queso fresco, Oaxaca or Mozzarella
4 to 6 slices turkey, ham or cooked chicken
1 tomato, sliced and seeded
A couple of thin slices of onion, optional
Pickled jalapeño peppers to taste, optional
Salt to taste, optional
2 tablespoons Mexican-style cream, optional

TO PREPARE
Slice the rolls in half lengthwise. If they’re not fresh, toast them slightly for a few minutes. On one side, spread a tablespoon of refried beans; on the other, mash 1/4 of an avocado with a fork.

Top the bottom half of the bread with a few slices of cheese, 2 or 3 slices of turkey or cold cuts of your choice, it may also be shredded chicken or meat, and a couple of slices of tomato.

Drizzle a tablespoon of Mexican-style cream and crown your package with as many pickled jalapeños as you wish. Sprinkle a bit of salt on top.

Place the top half of the roll on the sandwich and slice the torta horizontally. Eat it or wrap it up so that it can travel along with you.


Comments

I ran into your show this weekend as I was taking a break from chores. When my husband came home I described how you put the torta together and his mouth was watering.
I just found my new favorite show.

Hola Letty, I am so glad you found my show and enjoyed it! It is so nice of you to say it is your favorite. Let me know if you get a chance to try any of the recipes.



Recently I watched a cooking segment in which you layered tortilla’s, chili’s, eggs, and crema in a baking dish. You didn’t specify what kind of chili you were using, but mentioned than canned ones could be used. Can you tell me what kind of chili to purchase in a can or which fresh ones to buy. I’m sure you identified the type on your show, but I missed it.
Thanks

Hola Jo Ann, Thank you so much for watching! You must be asking about the Rabo de Mestiza? I was using poblano chiles. Here is the recipe: http://www.patismexicantable.com/2011/05/poached_eggs_in_a_tomato_and_poblano_rajas_sauce/.



Pati,

We are in the process of moving to Mexico (Tulum). Our home will be finished in April of 2013 so we are travelling through the US first. I’ve been watching your show and I want to thank-you. Your authentic recipes are truly inspiring, especially because I want to learn not just about Mexican cooking, but the history as well.
Thank-you for your show, you are truly amazing. I love you and your show and everything I am learning.

Carrie M

Hola Carrie, I am so excited for you moving to Mexico!! I hope you will love Tulum! Please don’t hesitate to ask if you have any questions about the food, as you settle in. All of my best to you!



Patti, I so enjoy your mouth watering recpes. You are so cute. Sincerely, Doris

THANK YOU!!!



Love your show! I am an American of Irish descent, so I am afraid of hot spices and chilis (lol), but I love the wonderful freshness of all the produce and the different ways of preparing things. Rick Bayless sometimes shows the wonderful street markets in Mexico – what a bounty of freshness! I love fresh Mexican food when I can get it. Thanks for all the wonderful information!

Hola Louise, I’m so happy to hear your enthusiasm for Mexican food. Thank you so much for watching, and for taking a minute to write to me!




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