Meatball Sandwich

This is a special kind of sandwich

Tortas are so much fun to make. They are so filling and anytime you can add creamy, delicious beans to a dish, I feel like the meal is complete. Bolillo rolls are traditionally used for tortas, but you can also use telera rolls. Toasting the inside is absolutely key so the bread holds up to all the ingredients and doesn’t get soggy. The word torta originated in Spain from the word “torta dulce” which described a type of flat cake. During the French occupation of Mexico, Mexican bakers were inspired by French baking with the development of telera rolls. Tortas came about through this culinary crossroad, particularly in Mexico City and Guadalajara where the salsa-drowned sandwich “torta ahogada” was invented in the early 1900’s.

Ingredients

6	Bolillo Rolls
6 Tbl.	Mayonnaise or Unsalted butter
1 batch	Meatballs in Tomato & Chipotle Sauce, warm Paprika
2 cups	Refried Beans, warm
12 slices	Jack Cheese or other melting cheese
1 batch	Poblano Garlic Mayo
½	Prepared Guacamole

Meatballs in Tomato & Chipotle sauce / Albondigas en Tomate y Chipotle

Yield: 24-26 meatballs

2 lbs	Lean Ground Beef or Ground Turkey
1	Large Egg
2-3	Garlic Cloves
3 Tbl	Cilantro Leaves
1/2 tsp	Sea Salt
1 tsp	Chopped Fresh Mint leaves (optional)
1/2 cup	* Tortilla Chip crumbs (about 2 oz or blended 2 cups chips) * or ½ cup cooked rice
1 batch	Tomato & Chipotle Sauce

Tomato & Chipotle Sauce / Salsa de Tomate y Chipotle

Yield: 4 cups

1, 28 oz can	Diced Tomatoes, preferably fire-roasted
1	Canned Chipotles en Adobo sauce
1 ½ Tbl.	Adobo sauce from the can
1½ tsp	Dried Oregano
2-3	Garlic Cloves, peeled and roughly chopped
½ cup	Beef or Chicken Broth
1 tsp	Sea Salt

Poblano Garlic Mayo

Makes 2 cups

1 cup	Mayonnaise
1 cup	Chopped Roasted Poblanos (about 2)
4	Roasted Garlic Cloves, finely minced Sea Salt to taste

Instructions

Split bolillo roll in half lengthwise. Spread the interior with mayonnaise or butter.
Heat a griddle at medium heat. Place buttered side down on a griddle and heat until golden brown. On bottom piece, spread about 2-3 tablespoons of beans. Top with warm meatballs followed by 2 cheese slices per torta. Optional: You may place on a baking sheet and place in oven heated at 350F to melt the cheese.
Meanwhile, spread poblano mayonnaise on top piece of griddled bread, about 1-2 tablespoons per piece. Spread guacamole on bread.
Remove bottom torta halves and top with dressed bread to form the tortas. Serve immediately.

Meatballs in Tomato & Chipotle sauce / Albondigas en Tomate y Chipotle :

In a bowl, combine with a fork or whisk the egg, garlic, cilantro, salt and mint if using. Add beef and tortilla crumbs (or rice) to the bowl and combine to evenly distribute.
Do not press the meatball mixture otherwise it will be dense and tough. Using a tablespoon or small scoop, form into about 24 meatballs, about 1 ½ oz each. Gently roll the meatballs between your palms to smooth them out.
Heat a 12” skillet over medium heat. Add the meatballs to that skillet in a single layer (you may need a spritz of oil to prevent sticking). Turn the meatballs with tongs to brown on all sides, about 8-10 minutes.
Pour Tomato & Chipotle sauce over the meatballs. Lower heat to medium low and cover with a lid. Allow to cook for 10 minutes.
To make the tortilla chip crumbs, place in food processor, blender or spice grinder. Blend evenly until about the size of bread crumbs.

Tomato & Chipotle Sauce / Salsa de Tomate y Chipotle :

Add all ingredients in a blender and blend until smooth2. Wearing gloves, cut off the stem of the jalapeno and cut away the seeds.
Set aside for use in Fideo, Albondigas en Salsa de Tomate y Chipotle or Tortilla Soup.

Poblano Garlic Mayo :

Combine ingredients in a small bowl. Refrigerate until ready to use.