Gluten Free Avocado and Chorizo Torta with Mexican Rice

Saturday, May 5, 2012

Happy Cinco de Mayo!
To celebrate Cinco de Mayo, I thought I'd share my take on a lesser-known Mexican favorite, the torta. In short, it's a Mexican version of a club sandwich: a warm ciabatta roll halved and smeared with avocado and sweet potato and stuffed with caramelized red onion, fat chorizo sausages and crisp Romaine lettuce.

Served up with a side of fresh Mexican rice, it's quick and simple and versatile, too. Have it for lunch, substituting the rice for hand-cut chips or keep it as is for a dinner fiesta!


For the Avocado and Chorizo Torta:
4 chorizo cooking sausages
4 gluten free ciabatta rolls
1 avocado, mashed with the juice of half a lime
1 sweet potato, boiled then mashed
1 red onion, sliced
Romaine lettuce
salt and pepper
For the Mexican Rice:
1 cup basmati rice
1tbsp extra virgin olive oil
2 cups chicken stock
1 cup salsa
1tsp cumin
1tsp ground coriander (cilantro)
1tsp fresh coriander (cilantro)
1 bell pepper, diced
1 garlic clove, diced
salt and pepper
alright, let's cook:

For the Mexican rice, toast the basmati rice in the olive oil in a large pan over high heat until the rice is opaque. Add all other ingredients and bring to a boil. Reduce heat to low and allow to simmer for about 25 minutes, covered. Meanwhile, get on with the torta.

For the torta, peel and dice the sweet potato and boil until soft. Once soft, mash with a fork and set to one side.

Split each sausage down the middle, but not completely in half. Fry skin-side up in a hot pan for about 4 minutes. Add the sliced onion and fry the sausages on the opposite side. Continue cooking until the onions are nicely caramelized and the chorizo is cooked through.Remove from the pan, leaving the fat and juices.

Meanwhile, warm the ciabatta rolls in a low oven and prepare the avocado by peeling it and mashing it with the lime juice. Set to one aside.

To assemble, half the warmed ciabatta rolls and brush with the leftover chorizo fat. Spread about half a tablespoon of sweet potato on the bottom half of the roll and top with some of the caramelized onions. Place the chorizo on top. Spread about half a tablespoon of the avocado on the other half of the bun and top with a piece of Romain lettuce. Serve with the Mexican rice.

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