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INGREDIENTS
- 6 EA. Mexican bolillos or telera rolls, or 3-4" long pieces of baguette
- 1 C. Refried beans
- 2 lbs. Tasajo, cooked
- 1 C. Oaxaca cheese, shredded
- 6 Slices Tomato
- 1 Recipe Smoky Guacamole
- Smoky Guacamole
- 1 EA. Serrano or jalapeño chile, or to taste
- 2 EA. Garlic cloves, unpeeled
- 1 Slice White onion, about 1/2" thick
- 1 T. Lime juice, freshly squeezed
- 1 t. Kosher or coarse sea salt, or to taste
- 3 T. Cilantro, leaves and upper stems, coarsely chopped
- 3 EA. Avocados From Mexico, halved, pitted, meat scooped out
INSTRUCTIONS
For the Smoky Guac:
- Place the chile, unpeeled garlic, and onion slice on a pre-heated comal or skillet set over medium heat, or place under the broiler on a sheet pan. Char or roast for about 10 minutes, flipping occasionally so they char evenly, until blackened. Remove from heat and set aside to cool.
- When cool enough to handle, peel the garlic and cut the stem from the chile.
- Coarsely chop chile, garlic, and onion. Place in bowl or molcajete, along with the lime juice and salt, and mash or mix until pasty. Incorporate the cilantro and avocados, and mash until you reach your desired consistency (I like it chunky). Done!
For the Tortas:
- Slice the bread in half. Toast under the broiler, on the grill, or on a hot comal until warmed and slightly browned. Remove from heat.
- Spread refried beans on each of the bottom half of each roll. On top of the refried beans, place the meat, shredded cheese, a tomato slice, and a generous dollop of the guacamole. Top with the other toasted bread half and serve!
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