St. Francis Winery & Vineyards

CULINARY : St. Francis Wine & Food Pairing : Torta Cubana

Torta Cubana

Pairs With:
Ingredients:

12 oz. Fresh Chorizo*
4 oz. thinly sliced Jambon de Paris
2 cups shredded butter lettuce
½ cup fire roasted salsa*
¼ cup fromage blanc
1 tablespoon smoked paprika
4 soft rolls or hamburger buns
2 tablespoons unsalted butter
Salt and black pepper to taste

*For Fire Roasted Salsa:
6 Roma tomatoes
1 Jalapeno pepper
1 yellow onion sliced into ¼ inch rings
2 tablespoons lime juice
1 teaspoon extra virgin olive oil
Salt and black pepper to taste

*For Chorizo:
2½ pounds ground pork
¾ ounce kosher salt
1 tablespoon chili powder
½ tablespoon hot paprika
1 tablespoon minced garlic
½ teaspoon freshly ground black pepper
2 sprigs chopped fresh oregano
¼ teaspoon ground cumin
2 tablespoons red wine vinegar

Preparation:

*For Chorizo:
Add all ingredients to a stand-up mixer and mix with paddle attachment just until combined, store in fridge for 1-2 days or seal and freeze for up to 1 month.

*For Fire Roasted Salsa:
Preheat a grill to high heat.
Place the tomatoes, jalapeno, and sliced onion directly over the flames and cook until charred black on all sides about 2-3 minutes total.

Place charred vegetables in a food processor with lime juice, oil salt and pepper, pulse until the salsa is just slightly chunky. Store in fridge for up to 3 days.

To Complete Torta Cubana:
Mix the fromage blanc with the smoked paprika and reserve for use later.

Form 4 3oz. patties out of the chorizo and place in a sauté pan over medium heat cook through (about 4 minutes per side).
Add the sliced jambon to the warm pan and cook until slightly browned remove and keep warm.

Slice the buns in half and spread butter on each side, toast in a pan until golden brown.

Place a warm chorizo patty on each of the four bottoms, distribute the warm jambon between each bun, add the shredded lettuce to the tortas, place a dollop of the salsa on top of the lettuce, spread the fromage blanc on the top bun and place on the sandwich, serve immediately.

Yield: 4 tortas

 

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