Makes 4 tortas
Ingredients:
4 small bolillos, telera bread, or small
French loaves
1 large or 2 medium ripe Haas avocadoes
lime (for its juice)
1 – 12 oz. pkg. La Vaquita Panela Fresca
cheese
Preparation:
(1) Slice the bread in half lengthwise
(2) Cut the avocadoes into quarters and
then into thin slices. Squeeze a bit of
lime juice onto them to prevent browning.
Place them into the refrigerator while preparing
the rest of the torta.
(3) Heat a tablespoon of vegetable or canola
oil in a sauté pan over medium high
heat.
(4) While the oil is heating, slice the
Panela Fresca cheese into 1/4" thick
slices.
(5) Sauté the Panela Fresca slices
on both sides until golden brown and remove
from the pan.
Assembly:
Place hot Panela Fresca cheese slices on
one half of the bread. Top generously with
sliced avocado. Place the other half of
the bread on top. Serve immediately.
Serving Suggestions / Ideas:
• For a heartier torta, first spread
a spoonful of refried black beans on the
first bread half. Top with fried Panela
Fresca, sliced avocado, thinly sliced tomato,
thinly sliced white onion, and pickled serrano
or jalapeño slices or a spicy salsa.
Drizzle on La Vaquita Crema Mexicana or
La Vaquita Crema Salvadoreña. Top
with the other half of the bread.
• The non-vegetarian version: top the
refried black beans with shredded beef,
chicken, or pork, or sliced, seared ham,
then follow with the remaining ingredients.
• If Panela Fresca cheese is not available
(first demand it from your grocer! then
…) substitute sliced and fried La Vaquita
Queso Fresco for the Panela Fresca.
• The torta can be cut into thirds
with a sharp knife and served as finger
food or appetizers.
• For a fun fiesta that’s easy
on the host: Set all the ingredients out
on the table and let your guests assemble
their own tortas. Be sure to have plenty
of Panela Fresca on hand! We’ve caught
our amigos snatching additional slices to
munch apart from their tortas!
Print
Version
|
