The other night I was having dinner with my boyfriend at the wonderful Mexican restaurant Mesa Coyoacán in Williamsburg, Brooklyn. My boyfriend is the only other person I know who is as obsessed with Mexican culture and Mexican food as I am. We could talk about the history of urban planning (or lack thereof) in […]
Recipe: Mexico City Milanese Tortas
One of my favorite Mexican cookbooks is Nancy Zaslavsky’s A Cook’s Tour of Mexico. Not only does she expertly know her way around the kitchen, but for food history buffs, she provides great insight into the culture of every dish. So when I wanted to find the perfect recipe for D.F. Tortas, I knew exactly where to turn.
1 thin slice beef, about 3×4″ and 1/8″ thick, pounded and flattened
1 egg, beaten
1/4 c. bread crumbs
2 tablespoons vegetable oil
2 teaspoons mayonnaise
1/4 cup shredded lettuce or cabbage
4 raw onion rings
1 sliced pickled chile
1. Dip the beef in beaten egg then bread crumbs. Sauté the meat in hot oil in a skillet until the crumbs are browned on both sides. Slice into 1/2-inch strips.
2. Cut a bolillo in half lengthwise and pull out the soft center from both sides. Place it in the skillet, cut side down, for one minute. Remove from th eskillet. Flip the roll over and cover the bottom side with mayonnaise and the beef strips.
3. Cut four ripe avocado slices onto the other bread half and spread, like thick butter. Arrange three or four tomato slices on top of the beef and cover with a mound of shredded lettuce or cabbage. Add the onion rings and pickled chile.
4. Flip the meat side onto the avocado half with a spatula, put back in the skillet and continue to brown the roll while pressin down with the spatula. Flip the torta over again and continue pressing into the pan for final browning, another 30 seconds.
This recipe was sourced from What’s Cooking America.