Tuesday, May 11, 2010
Crusty Black Bean-Chorizo Subs
I LOVE chorizo. It's basically the bacon of Mexico, so it's no small wonder that I happen to adore it. Just a little bit adds a huge amount of flavor to a recipe and there are seemingly endless varieties. It's readily available in most grocery stores; both Johnsonville and Klement's make chorizo, as well as a number of other companies.
Crusty Black Bean-Chorizo Subs (Tortas de Chorizo y Frijoles Negros)
from Mexican Everyday by Rick Bayless
8 oz. fresh Mexican chorizo sausage, casing removed (about 1 cup)
3 to 4 T. vegetable or olive oil (divided use)
Two 15-ounce cans black (or other) beans OR 3.5 c. home-cooked black beans (or other beans), with just enough liquid to cover them
4 telera or bolillo rolls, crusty French rolls or submarine sandwich rolls
About 6 oz. Mexican queso fresco or other fresh cheese such as feta or goat cheese, sliced 1/4-inch thick
1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch slices
About 3/4 c. roasted tomatillo salsa, or bottle hot sauce, such as Mexican Tamazula or Bufalo
1. Set a very large (12-inch) skillet over medium heat and add the chorizo. Cook, breaking up the clumps, until browned and thoroughly cooked, about 8 to 9 minutes. Add 1 to 2 tablespoons of the oil (depending on how much the chorizo has rendered) and the beans. As the beans come to a simmer, mash them to a smooth paste with a Mexican bean masher, old-fashioned potato masher or the back of a large cooking spoon. Cook, stirring nearly constantly, until the consistency of very soft mashed potatoes-expect about 10 minutes after adding the beans. Taste and season with salt if you think necessary. Keep warm over the lowest heat, covered to keep the beans soft and moist.
2. Heat a large griddle or skillet over medium. Slice the rolls open. Use fingers or a spoon t scrape out some of the soft bread in the center of each half, making a small hollow. Brush the insides with the remaining 2 tablespoons oil, then lay them cut side down on the griddle or skillet to crisp to a rich golden brown, about 2 minutes. (You may have to do this in batches if your rolls are large or your griddle/skillet small.)
3. Smear about 1/2 cup of the chorizo-bean mixture over the bottom half of each rolls. (You'll have about 1 cup of the mixture left over; cover and refrigerate for a midnight snack.) Top with slices of the cheese and the avocado. Spoon on the salsa or dash on the hot sauce. Set the top of each roll in place, and you're ready to serve.