- 1 large telera (torta roll) or french roll
- 1 teaspoon unsalted butter
- 2 tablespoons whole-egg mayonnaise
- 2 tablespoons frijoles refritos (recipe below)
- 1 avocado, mashed
- 1 tomato, sliced
- ¼ white onion, sliced
- Pinch table salt
- 50 g stringed oaxaca, manchego, panela or american cheese, shredded
- Pickled jalapenos or chopped chipotle chillies in adobo sauce, to taste
- 1 free-range egg, lightly beaten
- 150 ml full-cream (whole) milk
- 1 teaspoon table salt
- Pinch freshly ground black pepper
- 1 veal minute steak
- 100 g dried breadcrumbs
- 50 ml vegetable oil
Schnitzel Torta With Cheese & Chipotle/ Torta De Milanesa Con Quesillo Y Chile Chipotle Method
- To make the veal schnitzel, combine the egg, milk, salt and pepper in a bowl. Add the veal and soak for 3 minutes.
- Place the breadcrumbs in another bowl, then add the soaked veal and press the breadcrumbs into the steak, making sure it’s completely covered on both sides.
- Heat the oil in a frying pan over medium–high heat, add the schnitzel and cook for 2–3 minutes on each side until crisp and cooked through. Place the schnitzel on a plate lined with paper towel to drain, then slice into 3 cm wide strips. Wipe out the frying pan.
- Slice the bread roll in half. Spread the butter on one side and mayonnaise on the other side.
- Heat the frying pan over low heat, then place the buttered half of the roll butter side down in the pan, and the other half of the roll mayonnaise side up in the pan. Once the buttered half is lightly toasted, flip it over and spread the frijoles refritos over the top. Lightly toast, then remove both roll halves from the pan.
- Spread the avocado over the mayonnaise and top with the tomato, onion and salt.
- Preheat a grill to high. Sprinkle the cheese over the veal schnitzel.
- Grill the schnitzel and cheese until the cheese melts (the cooking time will depend on the kind of cheese you are using: American cheese melts quicker than Oaxaca cheese, for example), then pile the cheesy schnitzel on top of the onion and add pickled jalapenos or chipotle chilli to taste.
- Close the roll halves together so you have one giant torta and dig in!
- 2 tablespoons vegetable oil
- ½ white onion, diced
- 3 tomatoes, diced
- 250 g frijoles negros (recipe below)
- 150 ml cooking liquid from the frijoles negros, plus extra if needed
- Pinch epazote (optional)
Frijoles Refritos Method
- To make the frijoles refritos, heat the oil in a saucepan over medium heat. Add the onion and tomato and cook for 4 minutes or until softened.
- Add the frijoles negros and the cooking liquid and stir through. Using a potato masher, crush the beans until they are half mashed, adding a little extra cooking liquid if the mixture is very thick.
- Add the epazote (if using) and stir the beans for 3 minutes. Remove from the heat.
Black Beans/ Frijoles Negors – Makes 1kg
Throughout my childhood, frijoles negros were a staple on the dinner table. I was quite a fussy eater back then, but I’d never refuse a bowl of warming black beans. Served with eggs or salsa, in a torta, taco, soup or refried, the possibilities are endless!
- 300 g dried black beans
- 1 dried bay leaf
- Pinch dried or fresh epazote (optional)
- ½ white onion
- 15 g table salt
Black Beans/ Frijoles Negors Method
- Rinse the beans and remove any grit or small rocks, then place in a large bowl and cover with water. Set aside to soak overnight.
- Drain and rinse the beans, then place in a large saucepan with the remaining ingredients and 1.5 litres (6 cups) water. Bring to the boil over high heat and boil for 30 minutes, then reduce the heat to medium and simmer for a further 40 minutes or until the beans are soft and cooked through. If the pan starts to dry out, add up to 250 ml (1 cup) more water. Remove and discard the bay leaf and onion, transfer the frijoles to a bowl and serve or add to your dish of choice.
The frijoles will keep in an airtight container in the fridge for up to 5 days.
Recipes extracted from Comida Mexicana by Rosa Cienfuegos, published by Smith Street Books, RRP AU$ 45.00 / NZ$ 55.00
Photography © Alicia Taylor, Food Stylist © Deborah Kaloper