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.