Tuesday, July 27, 2010

Torta de Milanesa {Breaded Steak Sandwich}

I was born and raised in sunny southern California, but most of time I'm just a southern girl at heart. I blame it on the 3 years that I lived in Texas and the wonderful southern food my Great-Grandmother prepared: peach cobbler, fried okra, cornbread, buttermilk biscuits, gravy, and chicken fried steak. (Swoon!) I'm getting hungry just thinking about it.

The first time I prepared chicken fried steak for Hubby, he said it reminded him of Milanesas, which is a thin cut of steak coated with bread crumbs instead of flour. In Mexico there's even a cut of meat called milanesa, which is usually cut into thin steaks just for this purpose.

Milanesas empanizadas (breaded milanesa steaks) can be served a variety of ways, one of which is covered in a spicy salsa and served with Mexican Rice and Refried Beans on the side.  But my favorite way to enjoy them is in a Torta de Milanesa (a breaded steak sandwich). Tortas de Milanesa can be served on bolillo rolls or hamburger buns.


Torta de Milanesa - lacocinadeleslie.com

Torta de Milanesa
lacocinadeleslie.com

Ingredients:
  • 1 pound thin-cut steak (I used milanesa)
  • 1 cup milk
  • 2 cups plain bread crumbs
  • 1-1/2 teaspoons seasoning salt
  • Vegetable Oil (for frying)
  • Bolillo rolls or hamburger buns
  • Mexican crema
  • Lettuce
  • Sliced red onion
  • Sliced tomato
  • Sliced avocado
  • Sliced Jalapeños en Escabeche

Directions:
Pour the milk into a medium-sized bowl; set aside.  Place the bread crumbs in another medium-sized bowl.  Season the bread crumbs with the seasoning salt; set aside. Season the thin-cut steaks with salt and pepper; set aside on a plate.

Dip the steaks in the milk, one at a time, then dip them in the bread crumb mixture making sure that both sides are evenly coated. Transfer the breaded steaks to a platter, and continue preparing the rest of the steaks.

Heat 2 tablespoons of oil in a medium skillet.  Fry the steaks in the oil until they turn a nice, golden brown on both sides.

To prepare the Tortas, split bolillo rolls in half lengthwise. Toast bolillo rolls on a griddle or comal.  Spread the cut sides with Mexican crema(If you don't have Mexican crema, use your favorite mayonnaise.)  Place 1 or 2 Milanesas atop the bottom bun. Top with lettuce, onion, tomato, avocado, and jalapeño.  Serve with homemade french fries or onion rings. Enjoy!  

Mexican Breaded Steak Sandwich (Torta de Milanesa) - lacocinadeleslie.com











Thursday, July 15, 2010

I'm Sorry. So Sorry.


Remember me?  Your favorite Mexican food blogger?

I know it has been quite some time since my last post.  And for that I would like to apologize.  My computer has been giving me grief for quite some time and it won't allow me to upload my recipe pics from my camera.  And I just can't bring myself to use someone else's photos for my recipes.

I was hoping to have my computer fixed this week, but it looks like it will still be another week or two.  As soon as it's fixed, you will be the first to know!

But I do have a little surprise for you.  As I was backing up my pics that I already have on my computer, I discovered a few photos from recipes I never got around to sharing with you.  I look forward sharing them with you in the next couple of days.

In the meantime, if you want to know what I've been up to, come visit my other blog, Motherhood in Mexico.  

Thank you all for being so understanding!

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