Torta de Milanesa con Chorizo

Embrace the bold flavors of Mexico with this "Torta de Milanesa con Chorizo," a delectable sandwich teeming with juicy milanesa cutlets and a zesty homemade chipotle salsa. This hearty creation is layered with fresh veggies and melted cheese, all encased in a toasted bolillo roll. Perfect for a sumptuous meal that satisfies both the senses and the soul.

Ingredients

For the Milanesas:
🥩 1.5-2 kg Beef Round Roast, thinly sliced (Grand Western Steaks)
🧄 2 tablespoons Garlic Salt
🍋 2 tablespoons Lemon Pepper Seasoning
🌰 1 teaspoon Onion Powder
🌾 All-Purpose Flour, for dredging
🥚 4-5 large eggs, beaten
🍞 Breadcrumbs, for coating
🛢️ Sufficient frying oil (canola/vegetable oil)

For the Chipotle Salsa:
🍅 5 medium Roma Tomatoes
🧄 1 entire head of Garlic, peeled
🫒 1-2 tablespoons Olive Oil
🌶️ 3 tablespoons Canned Chipotle in Adobo
🌿 A handful of Fresh Cilantro, chopped
🧂 Salt
⚫ Black Pepper
💧 1/4 - 1/2 cup Water, for blending

For the Chorizos:
🌭 1 cup Mexican Chorizo, crumbled
🌭 4 Argentinian Chorizo Sausages (Grand Western Steaks)

For Assembling the Torta (per sandwich):
🥖 1 Bolillo Bread roll
🧈 Mayonnaise
🌯 Mustard
🥑 1 Avocado, sliced
🧂 A pinch of Salt for avocado
🍅 Sliced Roma Tomato
🧅 Sliced White Onion
🧀 2-3 slices Swiss Cheese
🧀 A handful of shredded Oaxaca Cheese

Instructions

1- Prepare the Milanesas:

• Trim excess fat from the beef round roast.
• Freeze on a wire rack for 40 minutes for easier slicing.

2- Slice & Flatten:

• Slice the beef into very thin cutlets.
• Flatten each cutlet using a meat mallet placed inside a Ziploc bag.

3- Season:

• Mix garlic salt, lemon pepper, and onion powder.
• Lightly sprinkle on both sides of each flattened cutlet.

4- Refrigerate:

• Stack and cover with plastic wrap.
• Refrigerate while prepping other components.

5- Prepare the Chipotle Salsa:

• Wrap garlic with olive oil in aluminum foil.
• Roast with tomatoes at 400°F (200°C) for 1 hour.

6- Blend:

• Combine roasted ingredients with chipotle, cilantro, salt, pepper, and water in a Vitamix blender.
• Blend until smooth.

7- Store:

• Pour into a squeeze bottle for easy serving.

8- Bread & Fry Milanesas:

• Prepare one bowl each for flour, egg wash (whisk 4-5 eggs), and breadcrumbs.
• Coat cutlets in flour, then egg wash, and breadcrumbs.

9- Fry:

• Heat oil in a Lodge cast iron skillet.
• Fry milanesas 2-3 minutes per side until golden.

10- Cook the Chorizos:
- Cook crumbled chorizo in a carbon steel pan until golden.

11- Argentinian Chorizo:
- Cook sausages until browned, optionally butterflying and browning the cut sides too.

12- Assemble the Torta:
- Slice and toast bolillo on a griddle.
- Spread mayo, mustard, and layer avocado, tomato, and onion.

13- Add Proteins:
- Top with Mexican chorizo, milanesas, and Argentinian chorizo.
- Drizzle chipotle salsa in between layers.

14- Melt Cheese:
- Melt cheese on a comal.
- Place the top bun over the cheese and complete the assembly.

Prep Time: 45-60 minutes
Cook Time: 20-25 minutes
Total Time: ~85-120 minutes
Servings: 4 Tortas
Calories: 800-1000
Proteins: 50g
Fats: 55g
Carbohydrates: 75g
Equipment: Cuisinart TOA-60 Oven, Vitamix Blender, Lodge Cast Iron Skillet, Carbon Steel Frying Pan

Cooking Tips

• Freezing beef before slicing aids in cutting thin slices.
• Use the three-station breading process for perfect crust.

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Torta de Milanesa con Chorizo