Monday, October 26, 2009


So I stopped into La Michoacana meat market the other day while on my continued quest for goat meat with which to make cabrito. Once again, I was disappointed, but while I was there I noticed that they sell fresh telera bread so I decided it was high-time I made my own tortas at home.

I split and buttered two telera loaves and tossed them into the toaster oven. While they were toasting, I pan fried a milanesa cut steak that I didn't bother to coat in bread crumbs because I didn't have any and didn't feel like making some.

When the bread was toasted, I spread a layer of refried beans on the bottom and placed the meat on top. I topped the meat with onions and some jalapenos that I'd had marinating in lime juice and a little salt since the night before, added a little fresh cilantro, a couple of spoonfuls of salsa roja, and then spread mayonnaise on the top half of the bun.

I served the sandwiches with a side of sweet bread-and-butter home-pickled jalapenos and corn relish topped with a dab more of my freshly made salsa roja. The relish is made by combining sliced jalapenos and corn in a container with water, vinegar, and sugar. I first got this idea from the Hollywood Deli on Richmond that, at least the last time I was there, served bread-and-butter jalapenos on their sandwiches. They were delicious and so is my version.

I'm still working on the nailing down the final recipe for the relish; it's intended to replace sweet pickle relish in the Tex-Mex hotdogs I'm planning on making, photographing, and eating sometime over the next week or two.



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