|One of my first TexMex meals was at La Tapatia when I started college at the University of Houston. I was overwhelmed by the menu, my Mexican food experience was very limited. I only ever got a Pechuga Torta (hold the beans) or Pechuga Quesadillas. I have since branched out whenever I order TexMex, but the Torta holds a special place in my heart. The roll is what makes a Torta a special sandwich. And the roll is certainly what makes this sandwich special. The Torta Roll recipe is hands down the best bread I have ever baked. It was perfection. I cannot wait to make it again and try it with chicken so that I can enjoy a Pechuga Torta at home.|
2 ¼ cups flour
½ teaspoon salt
½ teaspoon sugar
1 ¼ teaspoons yeast
2/3 cup water
Sprinkle the yeast over the water, wait for it to foam, approximately 5 to 10 minutes.
Mix the flour, salt and sugar in bowl of your mixer. Make a well in the center of these ingredients, pour in the dissolved yeast and the water, and stir the mixture thoroughly until all ingredients are well mixed. It will form a sticky dough.
Do not knead the dough. Cover it with a damp cloth and let it sit in a warm, draft free place for about two hours, until it has roughly doubled in size.
Return the bowl to your stand mixer, attach the dough hook and knead for 10 minutes. Divide the dough into 4 equal-sized pieces. Brush each with vegetable oil, dust lightly with flour, and flatten each piece evenly with your hand. They should be about an inch thick, and a round or slightly oblong shape.
Lightly score the top lengthwise in two evenly spaced places, using the edge of a very dull knife or the edge of your hand. This will visually form the dough into three sections. Do not score too deeply. Place the rolls on baking sheets, cover them and set them in a warm place until they are somewhat less than doubled in bulk, approximately 30 minutes.
Bake them in a preheated 350º oven until they are golden brown, about 30 minutes.
Because oven thermometers vary in their accuracy, start checking the rolls after about 20 minutes so they don't get too brown.
Adapted from Rocky Point Tides
Tequila Pork Tortas
¼ cup tequila
½ jalapeno, minced
1 clove garlic, minced
½ teaspoon cumin
juice of one lime
2 pork chops
1 avocado, sliced
1 tomato, sliced
2 tablespoons sour cream
Combine tequila, jalapeno, garlic, cumin, lime juice and pork chops in a freezer bag. Shake to combine. Marinate 1 hour or overnight.
Grill the pork chops until cooked through. Let rest for 5 minutes and slice into strips. Serve pork on Torta rolls with avocado, tomato, sour cream and lettuce. Add refried beans if you feel so inclined.
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