Chorizo Tortas

On our first date, I asked my now boyfriend, "What's your favorite food?" He thought a moment and said "Sandwiches." I laughed, as this had really taken me off guard. Thus far, he had shown himself to be an intelligent and worldly gentleman and, being from Great Britain, I had honestly expected him to come back with something Indian in nature. But sandwiches? "What do you like about them," I pushed. "Is it that you enjoy the different layers and textures or has the starving student diet warped your tastebuds?" He laughed, leaned forward, and began a long explanation of the possibilities of sandwiches, the best places he had discovered, and the most important qualities defined by his complicated litmus system. Considering he thought that much about one type of food, I was suitably impressed enough to take him up on a second date.

Since then, sandwiches have become a staple of our diet. The panini press (more like my mom's hand-me-down George Foreman grill doubling as a panini press) has perhaps become one of the most used gadgets in our lives, the creation of a grilled cheese sandwich has been honed to an art, and if one of us needs to impress the other, we do so, sandwich in hand. After moving in together, I wanted our first meal to be something special. This recipe was the culmination of that effort. When his eyes rolled up into his head and he called our roommates over to share without hesitation, I knew that I was really on to something.

And so it has become that perhaps the dish I make most often is this absolutely amazing Chorizo Torta.  It's simple, flavorful, and with two sources of carbs on one sandwich positively sinful for all you calorie counters and Atkins aficionados out there. It's a favorite of many of my students and I'm sure it will soon be one of yours as well.

(Pictures coming soon. Until then, here's a picture of a kitten.)

Chorizo Tortas- Serves 4

INGREDIENTS:

2 medium potatoes, boiled, peeled and cubed.

Salt

1 tbsp canola or vegetable oil

1 pound Mexican chorizo, casings removed

4 4-inch long crusty bread rolls (I prefer French bread, but any will do)

1/8 small head red cabbage, very thinly sliced (about 1 cup)

1 tbsp apple cider vinegar

½ cup crumbled queso fresco (or, if you’re in a pickle, some slices of sharp cheddar are also delicious)

1 avocado

Juice of one lime

1 jalapeno, thinly sliced (if you’re really daring, don’t seed it first!)

A few springs of cilantro

Directions:

1. In a lidded container, mix the cabbage with the vinegar and let sit.
2. Heat the oil in a large skillet over medium heat.  Add the chorizo and cook, stirring and breaking it up with a spoon, until it’s cooked through and slightly browned.  Add the chunks of potato and gently mix them with the chorizo.  Season with salt to taste.
3. Split the rolls lengthwise and toast until golden brown, if you’d like.  Pile on the chorizo and potato mixture.  
4. Divide the cheese, jalepeno, avocado, and cabbage among the sandwiches.  Give each a squeeze of lime and add the top of the roll.  Serve right away.  If you want to make this into a Mexican “au jus”, serve with a bowl of tomatillo (green) salsa, and be sure to double dip!