Cooking Classics: Torta Chilanga

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Cooking Classics

The Technique

Torta Chilanga

Torta Chilanga is a classic Mexican sandwich layered with thinly sliced beef chuck shoulder steaks which are an incredibly tender cut when seasoned, coated & pan fried until crisp. It is additionally topped with queso oaxaca, sausage, avocado, pickled jalapenos & tomatoes much like a Torta Cubana, however a scrambled egg is included as well making it a hearty meal solution served on a homemade Buttermilk Telera Roll. It may be offered heated or cold & sometimes includes lettuce as there are many takes on this traditional favorite. Learn how to make this classic Mexican sandwich in your very own kitchen.
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Torta Chilanga

makes 4 servings

1/2 lb sausage, cut into 1/4-inch pieces
2 avocados
The juice of 1/2 of a lime
Kosher salt & freshly ground pepper
4 Buttermilk Telera Rolls, sliced
1/4 cup mayonnaise
2 Mexican Beef Milanesa, cut in half
4 Scrambled Eggs
1/4 cup pickled jalapeños
1/2 cup shredded queso oaxaca
1/4 cup thinly sliced onion
Plum tomatoes

Cook the sausage in a small non-stick skillet over Medium heat 2 to 3 minutes per side. Transfer to paper towels. Slice the avocados in half, remove the pits & transfer the fruit to a small bowl. Break up the pieces a bit & toss them together with the lime juice, a little salt & a smattering of pepper. Spread the mayonnaise evenly over the cut Buttermilk Telera Rolls, then top each of the bottom halves with the Mexican Beef Milanesa, the Scrambled Eggs, the jalapeños, the sausage , the queso oaxaca, the avocado & the onion. Place the remaining bread, mayonnaise side down, over the ingredients. Slice the tortas in half. Serve with sliced plum tomatoes, if desired. 

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How To Shape Buttermilk Telera Rolls

Buttermilk Telera Rolls are a traditional Mexican bread style often used for tortas. For a more pronounced decoration over the surface, press the wooden pick over the original indentations made in the dough just before baking. Once cool, slice the rolls in half, place in a plastic bag & freeze up to one month. Thaw quickly in the microwave or on the countertop for an hour or so before using, if desired. This bread style is ideal for making a Torta Chilanga or Torta Cubana.
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Once the dough has completed the first rise, portioning & shaping may begin. Use a pastry pin to roll each piece into a 4-inch circle. Place on parchment paper-lined half sheet pans. Create 2 horizontal indentations over the surface using a 6-inch wooden pick. Cover loosely with plastic wrap. Let rise in a draft free spot 20 minutes. Look to Baking Classics: Buttermilk Telera Rolls to proceed with the recipe instructions & for more detailed images.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

One Response to Cooking Classics: Torta Chilanga

  1. Elizabeth January 13, 2021 at 11:38 am #

    Can’t wait to try it. Thank you for all of the great ideas.

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