Torta de Milanesa con Frijoles y Aguacate (Breaded Beef Sandwich with Refried Black Beans and Avocado)
A Mexican street-food mainstay, tortas are generously stuffed sandwiches that come in many variations, with one thing in common: They’re bursting with meat and veggies. Ours spills over with thin slices of breaded steak—inspired by Milanese veal cutlets—and frijoles, a black bean paste that’s commonly used in many dishes, not to mention juicy tomatoes, diced […]
Ingredients
- 1 red onion, chopped
- 2 tbsp (30 ml) olive oil
- 1 can (19 oz/540 ml) black beans, rinsed and drained
- ¾ cup (180 ml) water
- ¼ cup (10 g) chopped cilantro, plus more for garnish
- 3 eggs
- 1 tsp dried parsley
- 2 cups (250 g) bread crumbs
- 6 beef sandwich steaks, about 2 ½ oz (75 g) each
- 3 tbsp (45 ml) canola oil
- 6 kaiser rolls, halved and toasted, if desired
- 2 avocados, cut into small dice and lightly drizzled with lemon juice
- 2 tomatoes, sliced
- Chipotle paste, to taste (see note)
Instructions
- In a skillet over medium heat, soften the onion in the oil. Off the heat, add the black beans. With a potato masher, crush the beans. Add the water and bring to a boil. Simmer for 5 minutes over medium heat or until the mixture thickens. Add the cilantro. Season with salt and pepper. Set aside and keep warm. Add a bit of water to soften, if needed.
A Mexican street-food mainstay, tortas are generously stuffed sandwiches that come in many variations, with one thing in common: They’re bursting with meat and veggies. Ours spills over with thin slices of breaded steak—inspired by Milanese veal cutlets—and frijoles, a black bean paste that’s commonly used in many dishes, not to mention juicy tomatoes, diced avocado and smokey chipotle sauce. You can also serve up tortas in the morning—breakfast burrito who?