Mexican sandwiches with spicy salsa
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A recipe for classic Mexican sandwiches with fried bacon, tomato salsa, and iceberg lettuce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the bacon:
- 450 g smoked cooked bacon, cut into thick slices
- 2 tablespoons ground ancho chili pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- A pinch of ground cloves
- 3 coarsely chopped garlic cloves
- 2 tablespoons apple cider vinegar
For sandwiches:
- 4 Portuguese buns or soft baguettes
- 225 g of Oaxaca cheese or salted mozzarella, grated
- 3 tomatoes, sliced
- 1/2 small head iceberg lettuce, shredded
For salsa:
- 675 g tomatoes, large, cut in half
- 1 small onion, cut into quarters
- 4 cloves of garlic in the peel
- 3 jalapeño peppers, slit lengthwise and seeded
- 3/4 cup cilantro (leaves and soft stems), coarsely chopped
- 1 teaspoon apple cider vinegar
- Coarse salt
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Recipes with similar ingredients: baguette, Oaxaca cheese, bacon, tomatoes, iceberg lettuce, onions, garlic, jalapeno pepper, cilantro, apple cider vinegar, ground cayenne pepper, cumin, oregano, carnation, ancho pepper
Cooking the dish according to the recipe:
- Prepare the salsa: Preheat the oven to broil. Cover a baking sheet with foil and place the tomatoes, onion, garlic, and jalapeño peppers (cut side down) on it.
Bake for 6-8 minutes, turning as needed, until the tomatoes and onions are charred and the garlic is softened. Let cool and peel the garlic. Coarsely chop the tomatoes, onion, garlic, and jalapeño and transfer to a bowl. Add the cilantro, vinegar, and 1/2 teaspoon of salt. - Prepare the bacon: Turn off the grill and preheat the oven to 350°F (175°C). Cover the baking sheet with foil and place a rack on top. In a small bowl, combine the chili powder, cayenne pepper, oregano, cumin, and cloves. Add the garlic, vinegar, and 1 tablespoon of water.
Place the bacon on the grill in a single layer and brush with the spice mixture. Bake for 15 minutes, until the fat begins to render. Turn with tongs and continue baking for another 10-20 minutes, depending on the thickness of the slices, until golden brown. Pat dry with paper towels and let cool until slightly crispy. - Prepare sandwiches: Cut the buns in half, scooping out some of the inside. Lightly toast in the oven for 5-7 minutes. Spread some prepared salsa on the bottom half, then cheese, a few slices of bacon, tomato, and lettuce. Top with more salsa. Place the top buns on top, pressing down slightly. Cut the buns in half.
Categories:
recipe / Fast food / Sandwiches / / Mexican cuisine
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