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TODAY recipes
updated 8/9/2010 10:31:53 AM ET 2010-08-09T14:31:53

Recipe: Tortas de Milanesa

  • 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

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.

Recipe: Tequila tilapia ceviche

Light and perfect for summer. The citrus and tequila marinade cooks the fish, giving an incredible flavor.

  • 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

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.

Serving Size

Makes 6 servings

Video: Mmmm! Mexican steak tortas

  1. Closed captioning of: Mmmm! Mexican steak tortas

    >>> this morning in "today's kitchen," quick summer meals and south of the border flavors. hot chef marcella is the host of the food network 's "mexican made easy." and she's going to show us how to make traditional mexican food . it's great to have you here.

    >> thank you. i'm excited to be here.

    >> this has an italian influence.

    >> it does. and you'll see that even in the seviche, that was a technique brought over by the spanish and we stole a little bit from the italians. as you can see, it's a very traditional mexican dish .

    >> you have chicken breast .

    >> some chicken breast that's been pounded just a little to make it nice and thin. and then we're dredging it in a little flour. you need it so the egg will stick.

    >> you peppered it.

    >> just a little salt and pepper .

    >> straight eggs.

    >> maybe a little water and that's going to help thin it down a little so that panko will stick.

    >> international food.

    >> chipotle. we're making it mexican. that's what this show is all about, keep it authentic and give it nice mexican flavor.

    >> you're cooking it in what kind of oil? i think we need to turn it.

    >> just some veg oil. it's nice and golden. this still needs a couple minutes. that's going to flip. here we have chicken that's nice and breaded.

    >> we want to put it on a paper towel.

    >> to get the excess oil off.

    >> by the way, you don't want to have it sit in there.

    >> goodness no. then your chicken's going to dry out.

    >> how long did you say?

    >> maybe three minutes perseid. till it's nice and golden and completely cooked through. we're making a chipotle mayo. you want to scoop that in there?

    >> where did you get this? out of a jar?

    >> this is the can, the chipotle. and chipotle is a pickled jalapeno. it turns nice and bright red and comes in this vinegar sauce called adobo.

    >> i normally use it as a powder. it's probably better out of a can?

    >> you get a fresher taste. it's more of an authentic taste. fresh lime juice . one teaspoon of lime. we've got you cooking this morning.

    >> i love that. you have no idea how much i love to cook.

    >> there you go. you've got the chipotle mayo and a little pepper in there.

    >> all right.

    >> my mom used to make this all the time for me when i was a kid. it's one of my favorite sandwiches.

    >> look at this.

    >> so easy, right? in mexico, it's a little more crusty but you can use a baguette or even a ciabatta and just spread that in there. if you have a couple extra minutes, spread of mayo and toast it in a pan to melt the mayo a little bit.

    >> you put the mayo on and put it open face in the pan.

    >> yeah, it will melt the mayo a little bit. and then we put our piece of chicken -- i'm going to just use my hands.

    >> do it.

    >> a little piece of chicken.

    >> you have to cook with your hands.

    >> that's how i would do it at home for my son. it totally works. he's 6.

    >> he likes this.

    >> he loves all the mexican food .

    >> who doesn't, really? i mean, really. the mexican food is very fresh.

    >> yes.

    >> it's discernible. you can tell what the food is, which a lot of kids want to know what they're eating.

    >> well, my son will eat it, believe it or not. this is not too spicy. this kids can hamgndle, especially if you toast it a little . the pickled jalapenos you maybe want to leave for the adults. you're absolutely right. just a couple of those.

    >> and then boom.

    >> and then boom, you just slice it up. some of the avocado will fall out. watch your fingers.

    >> good. beautiful. look at that.

    >> you've got a beautiful, big mexican torta just like my mom used to make when i was a kid.

    >> there's many different kinds.

    >> there's many different kinds.

    >> you can make it with beef.

    >> beef, shredded chicken. when i made this for my show, my sister said, why didn't you put cheese in the torta?

    >> your favorite food. people have their own ideas about how to make it.

    >> exactly. this is how my mom made it for me when i was a kid. that's what the show is all about. it's about my family recipes growing up in mexico. lots of authentic stuff.

    >> seviche. what is your best advice ?n this is made with tilapia.

    >> tilapia. making a seviche, let's keep it safe. what you're doing is cooking is in citrus. the lime reacts with the fish and cooks it through. as you can see, it's nice, white and opaque. that means it's cooked through. that's what you're looking for when you're making a ceviche. we've added chopped cilantro, tomatoes, salt and pepper . and then a splash of tequila. of salsa blanco. you know, a little tequila and a little bit of triple seco.d you'll get a nice kick from the tequila. you put tortilla chips in there, scoop it up.

    >> you could serve it like a salsa continue you can't leave it out for too long probably.

    >> what you can do and my mom used to do all the time is used to spread a tostada with a little mayo and scoop some of this on there and the mayo helps anchor it so it's not falling all over the place. and the lime mixes with it and you get a nice saucy bite every time you bite it which is so delicious.

    >> marcella, we are going to taste this in just a few moments. so stand by. we'll be back in just a minute. this is "today"


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