About 15 years ago I tried to create a play on a Mexican Torta. Please don’t tell Rick Bayless about this. He’s my inspiration on many things Mexican. This is in no way traditional Mexican fare, and was a failure of presentation but a good way to go on taste.
Today we were taking a vacation from our vacation so I got up and took the dog out at seven and Jim slept until nearly noon. He needed it, as we really pushed this week. I decided to make something simple, easy.
I bought flour tortillas (hey, we’re in a corporate place, do you expect me to get a tortilla press)? I even got salsa. I put two chicken breasts in the oven but only shredded one. Caramelized two large red onions, thinly sliced, and grilled six tortillas. I placed a layer of vegetarian refried beans on five layers, then onions, shredded chicken, crumbled goat cheese and a bit of salsa and built the “cake.”
There’s a reason wedding cakes have tiers. It’s so one layer doesn’t fall on another. It would’ve been better if they had warmed more thoroughly, also if I made two tortas, each with three tortillas, the top one brushed with butter or oil to crisp and make for a nice presentation.
I also had avocados on hand but didn’t use them. Instead I served a slice with lime wedges and a bit of sour cream. When I get it right I’ll hand off the recipe to you. I needed more melting cheese in it, it’s a project now.
Hope you’re having a good weekend. We like being home again but sitting in the shade by the pool in 75 degree weather has its benefits. Plus my hair and skin benefited from being in higher humidity and at 138 feet above sea level we had good air as well.
Congratulations to our Olympic athletes, it’s a joy to watch them compete. Cheers! Dee
Cooking with Dee 