Recipe Ingredient

Mexican Tortas

• 2 Fresh Jalepeño Chilies
• 1/2 Limes, juiced
• 12 Slices of French Bread
• 2/3 c. Vegetarian Refried Beans
• 5 oz. Slices of Roast Pork
• 2 Red Tomatoes, sliced
• 4 oz. Chedder Cheese | Monterey Jack Cheese
• 1 oz. Fresh Cilantro (Coriander)
• 2 tbsp. Crème Fraîche

• Cut the chillies in half, scrape out the seeds, the cut the flesh into thin strips. Put it in a bowl, pour in the lime juice and leave it to stand.
• If using rolls, slice them in half and remove some of the crumb so that they are slightly hollowed. If using French bread, slice each piece in half lengthways.
• Set the top of each piece of bread or roll aside and spread the bottom halves with a nice thick layer of refried beans. Make sure the pasta is evenly spread, as it will help to hold the next layer in place.
• Cut the pork into thin shreds and put these on top of the refried beans. Top with the tomato slices. Drain the jalapeno strips and put them on top of the tomato slices. Add the cheese and sprinkle with coriander leaves.
• Turn the top halves of the bread or rolls over so that the cut sides are uppermost, and spread these with creme fraiche. Sandwich back together again and serve.