Mexican Chorizo and Potato Sandwich

Votes: 1

Time: 4 hours 35 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 559, total fat 34 G., saturated fats 10 G., proteins 22 G., carbohydrates 41 G., fiber 5 G., cholesterol 57 mg, sodium 1107 mg, sugar 2 G.

This recipe is inspired by Mexican sandwiches called tortas. Layers of flavors and textures await between two halves of white bread. Mexican chorizo, potatoes, beans, juicy lettuce, and a few other flavors make this a filling and satisfying snack. The bread plays a key role here: a supermarket loaf will be more tender and easier to eat than crusty bread from a bakery.

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.

Ingredients for the recipe:

450 g potatoes, cut into 1 cm cubes (do not peel)
1 tbsp vegetable oil + more as needed
450 g raw Mexican chorizo sausage, casings removed
1 large French or Italian supermarket loaf (about 40x10 cm)
1/3 cup mayonnaise
0.5 cup refried pinto beans
1/4 cup store-bought salsa verde
1/3 cup pickled jalapeño rings, coarsely chopped
1/4 cup crumbled cotija cheese
1 large ripe tomato, thinly sliced
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
1.5 cups finely shredded iceberg lettuce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: minced sausage, baked beans, Cotija cheese, iceberg lettuce, tomatoes, salsa sauce, potato, cilantro

Cooking the dish according to the recipe:

Place the potatoes in a large nonstick skillet and cover with water to a depth of 1 cm. Salt generously until the water tastes like sea water. Bring to a boil and reduce heat. Cook until almost tender, 3-4 minutes. Drain and let cool on a plate in a single layer.
Rinse and dry the skillet; place it over medium heat with 1 tablespoon of vegetable oil. When the skillet is hot, add the chorizo and cook, breaking up any lumps with a wooden spoon, until tender, about 6 minutes. Transfer to a plate with a slotted spoon. There should be about 1 tablespoon of fat remaining in the skillet. Drain some if there is too much, or add more oil if there is too little. Add the cooled potatoes to the skillet and cook, stirring occasionally, until golden brown, 4-6 minutes. Return the chorizo to the skillet and cook for about a minute. Remove from the heat and let cool completely.

Cut the bread in half horizontally and place the two halves cut-side up. Remove some of the crumb from both halves (set it aside for another use), leaving a 0.5 cm thick wall. Spread mayonnaise on both halves. On the bottom half, arrange the ingredients in the following order: refried beans, chorizo and potatoes, salsa, pickled jalapeños, cotija, tomatoes, cilantro, shredded lettuce, a little salt and black pepper, and the top half of the bread.
Wrap tightly in parchment, waxed paper, or plastic wrap and tie with twine if necessary. Press down with a brick (see Note) or cast iron skillet and refrigerate for at least 3 hours. Bring the sandwich to room temperature about 45 minutes before serving.

Note

A 2 kg brick is best for the press. Wrap it in foil to protect kitchen surfaces.

Categories:

recipe / Calorie content of prepared meals / Pan / Fast food / Sandwiches / Food Network - recipes / Tex-Mex

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