Mexican Tortas De Milanesa Recipe #59449
It is a Mexican steak sandwich which is nothing like you've had before. Don't let the long recipe scare you off, it's really easy--it just takes a lot of words to explain each step. This is an authentic meal my husband grew up on in Mexico. You won't find anything like it at Taco Bell, I promise.
by ROBIN PENA
40 min | 20 min prep
4 large sandwiches
- 4-8 thin sliced sandwich steaks (especially good with very thin sliced ribeye, but I usually use what Publix supermarket calls "roula)
- 1-2 cup breadcrumbs (for dredging steaks)
- 2-3 eggs
- vegetable oil (for frying)
- 4 good quality sub hot dog buns or 2 loaves French bread
- sour cream (approx 3/4 cup)
- 1 (14 ounce) can refried beans
- 1/2 lb chorizo sausage (fround or with skins removed)
- 8 ounces queso fresco (or feta cheese)
- shredded lettuce
- sliced tomato
- 2 avocados (peeled and sliced thinly)
- 1 onion, thinly sliced into rings
- Dredge steaks in egg and breadcrumbs, set aside.
- Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
- Test temp of oil by sprinkling some breadcrumbs into oil.
- If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
- Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
- Put steaks in a warm oven to keep warm while you continue with the next steps.
- In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.
- To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
- If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
- Then split the bread (or sub buns) down the center and scoop out excess bread.
- To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco.
- Set aside.
- To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife).
- Sprinkle with 1/4 of the chorizo.
- Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
- Top with shredded lettuce.
- Then add the sliced tomato.
- Followed by the avocado slices.
- Then the onions.
- Add the sandwich top and open really wide!
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5 stars