Tulip's Kitchen: Thomasina Miers Torta (Mexican Club Sandwich)

Friday, 12 August 2011

Thomasina Miers Torta (Mexican Club Sandwich)

I've got myself a bit of a crush at the moment... in the form of the lovely Thomasina Miers. I have watched all the episodes of her new series Mexican Food Made Simple and just love it... (I'm saving my pennies for the book now) The recipes I have followed from the website have ALL been easy to make and pack such a flavour punch that we are now gagging for more!

Last weekend (I know, I'm late in posted AGAIN!!!) I made the Torta a HUGE one that I cut into four pieces as I couldn't get hold of individual ciabatta buns.

Never made re-fried beans before - will never ever use tinned again!

avocado & roast tomato and chilli salsa

After toasting the inside of the ciabatta with the juice (fat) from the chorizo it was slathered with homemade mayo and crisp iceberg lettuce

Topped with the chiorzo & fresh red onion

The beast is ready!

Cut into 4 individual sandwiches.

Thomasina says " Mention the word ' torta' to any chilango (someone who comes from Mexico City) and you will see a faraway look come over them as they are transported back to the torta stands that line the streeets of the capital. This sandwich is not for the faint-hearted, but it is exceedingly good .

Good? These were AMAZING - as we bit into them we had that faraway look that made us want to be transported to Mexico!!! You could taste all the separate layers, the oozy mayo, the soft beans, the creamy avocado, the kick from the salsa, the different textures, ooooh, it all went together soooo well!

They were very filling but we still managed to eat two each.... greedy pigs that we are!

4 comments:

Marie Rayner said...: That looks great Julie! Oddly enough I've never been a great fan of Thomasina, although I do have her first cookbook and I did watch her win MasterChef. I think it's because I am so used to North American Tex Mex and her's is quite different. perhaps I need to take another look at her! xxoo; 15 August 2011 at 08:39
Tulip said...: Marie, you really need to take a closer look. Big flavours, fab textures and reading from the reviews from Mexicans online I'm guessing quite genuine rather than a tex mex stuff x; 18 August 2011 at 11:31
Beeeze said...: I've missed all of the programmes so far, hopeless. I wouldn't mind but I've installed Sky+ here for Ma so you would think...

That sandwich looks amazing. I take it the salsa is worth the faff then??; 24 August 2011 at 11:35
Tulip said...: I missed them too Bee, had to watch them on the PC.. well worth watching again though. Her food is amazing!
Salsa worth the faff, I'll not go back to my old recipe now. I've even used it with eggs for breakfast...dee lish..us!!!; 24 August 2011 at 13:57

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This started out as a place for all those recipes on scraps of paper...

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I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

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Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.