Succulent, spicy tortas de Milanesa

Marcela Valladolid serves up spicy Mexican sandwiches with a tangy chipotle mayonnaise and a summery tequila tilapia ceviche.

Tortas de Milanesa

Ingredients

  • For chipotle mayonnaise:

    • 1 canned chipotle chile in adobo sauce or 1/2 teaspoon hot sauce
    • 1 teaspoon fresh lime juice
    • 1/4 cup mayonnaise
    • Salt and freshly ground black pepper
  • For torta:

    • (4-ounce) chicken, beef or pork cutlets
    • Salt and freshly ground black pepper
    • 1 cup all-purpose flour, for dredging
    • 1 cup plain bread crumbs, for dredging
    • 2 eggs, beaten
    • Vegetable oil, for shallow frying
    • 4 Bolillo or Telera rolls or French bread
    • Chipotle mayonnaise, recipe follows
    • 4 lettuce leaves, optional
    • 8 (1/4-inch) slices tomato
    • 12 (1/4-inch) slices avocado
    • 12 thin slices white onion
    • 12 pickled jalapeno slices or 4 canned chipotles in adobo
    • 8 lime wedges, for garnish

Preparation

Baking Directions:

For chipotle mayonnaise:In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.For torta:Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat. Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels. To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the chipotle mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.

Tequila tilapia ceviche
Servings:

Makes 6 servings

Ingredients

    • 2 lbs. sushi-grade tilapia, finely diced
    • 12 limes, halved
    • 1/2 cup chopped seeded tomato
    • 1/3 cup finely chopped onion
    • 1/4 cup chopped cilantro
    • Salt to taste
    • Pepper to taste
    • Dash of Triple Sec liquor
    • 3 tbsps. Sauza Tequila Blanco
    • Bottled hot sauce for serving
    • Mayonnaise for serving
    • Tostadas for serving

Preparation

Baking Directions:

Place tilapia in medium bowl. Squeeze lime juice from lime halves over fish and mix gently to combine. Chill in refrigerator until fish is white and cooked through, about 15 minutes. Discard lime juice. Mix tomato, onion and cilantro with fish. Season with salt and pepper to taste. Add tequila. Gently mix to combine. Spread mayonnaise on tostada and top with ceviche. Sprinkle hot sauce if desired.

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