How to make EASY HOMEMADE torta de MILANESA | Not your typical sandwich | Villa Cocina

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

pickled jalapeños

🥗Healthier: fresh jalapeños

💰Cheaper: sliced cucumbers

Fresh jalapeños provide a similar heat without the added vinegar.

bolillo rolls

🥗Healthier: whole grain rolls

💰Cheaper: white sandwich bread

Whole grain rolls add fiber while white bread is more economical.

Toast 4 guajillo peppers, 2 Chiles de Arbol, and 2 unpeeled garlic cloves over medium to medium-low heat until hot to the touch, turning continuously to avoid burning.

Roast 6 tomatillos and 4 Roma tomatoes until fully cooked through, keeping an eye on the garlic.

Rinse the toasted peppers, cover them with hot water, and let them hydrate, turning as needed until they are blackened.

In a pan over medium heat, add 3 tablespoons of avocado oil and half of a diced white onion, stirring until golden brown.

Add 3 minced garlic cloves to the onion and cook for about one minute.

Add 3 cups of cooked pinto beans to the pan, mash them with a potato masher, and add broth to achieve a looser consistency, then add salt to taste and set aside.

Blend the hydrated peppers, roasted tomatillos, tomatoes, and garlic with some salt until completely smooth for the salsa.

Prepare 2 pounds of beef top round, cutting it into pieces about a quarter of an inch thick and then halving them for fitting in the bread.

Tenderize the beef using a meat mallet on the less aggressive side, then season both sides with salt and black pepper.

Set up a breading station with 2 cups of all-purpose flour mixed with 2 teaspoons of ground ancho chile, 2 teaspoons of paprika, 1 tablespoon of dry cilantro, 1 tablespoon of ground onion, and 1 tablespoon of ground garlic.

Beat 6 large eggs in a separate bowl and have 4 cups of Panko bread crumbs ready.

Dip each piece of beef into the flour mixture, then into the egg, and finally coat with breadcrumbs, pressing to ensure they stick.

Heat about an inch and a half of avocado oil in a pan and carefully fry the breaded milanesa, two at a time, until golden brown and fully cooked, then transfer to a rag to drain excess oil.

Slice telera bread in half and spread mayonnaise or softened butter, then toast them until browned.

Mash avocados with lime juice and salt until creamy and slightly chunky.

Spread refried beans on the bottom half of the toasted bread, followed by the mashed avocado, shredded iceberg lettuce, sliced tomatoes, and onion.

Drizzle with Mexican crema and the smoky salsa, then add two pieces of milanesa on top.

Melt Oaxaca cheese over a comal, place the top bun over the cheese, press slightly, and scoop the cheese onto the bread before placing it over the torta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens