Cooking Classics
The Technique
Torta Cubana
This iconic torta invented in the 1950’s in Mexico City may be prepared many different ways. The Torta Cubana is known to be a catch all sort of sandwich filled with a bit of this & a little of that. It begins with a classic Buttermilk Telera Roll topped with pan seared sausage, Mexican Beef Milanesa, queso oaxaca– a traditional string-style cheese– avocado, tomatoes onions & pickled jalapeños. It’s sometimes topped with simple lettuces & a half pound of thinly sliced deli-style smoked ham may be added for a heartier meal, if desired. Conversely, chicken cutlets may be substituted when preparing in the Mexican Beef Milanesa steaks for a nice change of pace. Learn how to make this classic Mexican sandwich in your very own kitchen.
Torta Cubana
makes 4 servings
1/2 lb sausage, cut into 1/4-inch pieces
2 avocados
The juice from 1/2 of a lime
Kosher salt & freshly ground pepper
4 Buttermilk Telera Rolls, sliced
1/4 cup mayonnaise
1/4 cup pickled jalapeños
Mexican Beef Milanesa, cut in half
1/2 cup shredded queso oaxaca
1/4 cup thinly sliced onion
2 Plum tomatoes, sliced
Pickled jalapeños
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 jalapeños, the sausage, two pieces of the Mexican Beef Milanesa steaks, the queso oaxaca, the avocado, the onion & the tomatoes. Place the remaining bread, mayonnaise side down, over the ingredients. Slice the tortas in half. Serve with additional pickled jalapeños, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Coat Beef Chuck Shoulder Steaks For Pan Frying
Thinly sliced beef chuck shoulder steaks are incredibly tender when seasoned, coated & pan fried until crisp. Use a large skillet & cook them in batches so they have enough room to rest flat on the bottom. Follow this method to ensure they taste wonderful in Torta Cubanas, Mexican Beef Milanesa Tortas & many other classic specialties, then look to Cooking Classics: Mexican Beef Milanesa for additional detailed photos & instruction designed to guide you in preparing them every step of the way.
The Technique
Dredging the beef chuck shoulder steaks in a bit of flour first not only allows other ingredients to adhere which in turn creates the crunchy exterior but it offers a carrier for spices. These spices stick to the beef better & all around the entire surface. Follow the instructions for preparing Mexican Beef Milanesa. Dredge the beef, in batches, first in the flour mixture. Next, place the beef in the buttermilk mixture. Finally, transfer it to the bread crumbs & coat both sides of each piece well. The steaks will now be ready to cook quickly in just a small amount of oil.
The Tune
“All The Things You Are” Ella Fitzgerald
httpa://www.youtube.com/watch?v=97p6gQnlO5Y&list=PL3pctQbN4Iiu2mDqf1GO7EhQHbYwfsbeR&index=20
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Rebecca Gordon
Be sweet.
Looks delicious!