Homemade Chorizo Tortas

Made it,
Loved it.

Serving size 4

Prep Time 45MIN

Total Time 45MIN

Ingredients

15 oz pinto beans, rinsed
1 ripe avocado, chopped
1 ⅔ Tbsp canola oil, divided
8 oz ground pork or turkey
3 Tbsp cider vinegar
2 Tbsp ancho chili powder or regular chili powder
½ tsp ground cinnamon
¼ tsp salt
⅛ tsp baguette
1 16- to 18-inch-long baguette, preferably whole-wheat
½ cup crumbled queso fresco (see Note) or feta cheese

Directions

1. Mash beans and avocado together in a medium bowl; set aside.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork (or turkey); cook, stirring and breaking up with a wooden spoon, until cooked through, about 4 minutes. Transfer to a bowl. Stir in vinegar, chile powder, cinnamon, cloves and salt; set aside. Wash and dry the pan.

3. Cut baguette into 4 equal lengths and split each horizontally. Pull out most of the soft bread from the center, leaving mostly crust. Divide the bean mixture, meat mixture, cheese and onion among the sandwiches, patting everything down gently to keep it in the bread.

4. Heat 1 teaspoon oil in the pan over medium heat. Add 2 sandwiches and place a medium skillet on top of them. Place 4 cans (such as canned beans) or other weights in the medium skillet to press the sandwiches. Cook until golden on one side, about 2 minutes. Reduce the heat to medium-low, turn the sandwiches over, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Keeping the heat on medium-low, repeat with the remaining 1 teaspoon oil and the remaining sandwiches. (Alternatively, cook the sandwiches in a panini maker.)

Note: Queso fresco, also known as queso blanco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.

To Make Ahead: Prepare “chorizo” (Step 2), cover and refrigerate for up to 3 days.