Tortas - Take 2

A while a back ago, I gave you a good look at traditional Mexican tortas - so full of a variety of meats, cheeses and vegetables that they often stand 4-6 inches high. Now, these are the other kind, smaller but cheaper, I refer to these as taqueria tortas.

As you may have guessed from the name, these sandwiches have everything that you would get on a tortilla if you were eating a taco, except it's now all on a bolillo (roll). There's the traditional taco toppings of cilantro and onion, with salsa and lime juice to taste, and the small pieces of meat, which at a taqueria is usually al pastor, but at home, longaniza (or chorizo) is best.

This type of torta may not be as pretty, giant, or complex as the other type, but if my 12-year-old nephew likes it (who only really likes to eat lettuce with lime juice and salt), then it's sure to please anyone.

Ingredients
4 bolillos (or kaiser rolls)
2 Tbsp. butter
2 Tbsp. mayonnaise
1 lb (1/2 kilo) longaniza (or chorizo)
1/2 lb. (200g) white melting cheese
1 small onion, finely chopped
1 bunch cilantro, finely chopped
1 cup salsa verde
1 lime, cut into wedges


Directions

1 - Heat a small amount of oil (1 tsp.) in a saute pan over medium heat.

2 - Remove the longaniza from it's casing, and saute, breaking up the longaniza into small pieces with a wooden spoon (think ground beef). Cook for about 10 minutes.

3 - Butter and lightly toast all of the bolillos. Add the cheese to one side and let the heat of the bolillo slightly melt the cheese.

4 - Put mayonnaise on the other side. Add scoops of longaniza until it covers the bottom piece of bread. Top with the raw onion, cilantro, salsa and lime juice (to taste), and finish it off with the cheesy top piece.

5 - Enjoy hot, and for an authentic taqueria experience, serve up some sauteed or grilled cebollin on the side.