In some ways this Torta Mexicana resembles quiche; it’s in a crust and combines egg, vegetables and meat. However, that’s where the similarities end. Flour tortillas form the crust and the roasted peppers & chorizo give it a texture and flavor combination that will delight your guests. For a hearty brunch dish serve as a main course with a salad. And for larger parties you can easily double the recipe using a springform pan.
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TORTA MEXICANA
Makes: 4 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients:
For the Sausage Layer:
8 oz uncooked chicken or turkey chorizo (or 2 chorizo sausages casings removed)
4 green (spring) onions, finely chopped
2 med. garlic cloves, minced
2 serrano chiles, cored, seeded and minced (for less heat substitute jalapeños)
For the Egg Layer:
½ cup dried bread crumbs
2 spring onions
⅓ cup minced fresh cilantro
¼ cup milk (or milk substitute)
6 eggs
Salt & freshly ground pepper to taste
⅓ tsp. chili powder
1 Tbsp. butter
½ cup grated Monterey jack cheese
½ cup grated Cheddar cheese
For the Torta:
2 flour tortillas
2 Tbsp. melted butter
2 roasted red bell peppers
2 roasted Anaheim chilies
¼ cup grated Monterey jack cheese
¼ cup grated Cheddar cheese
Instructions:
For the Egg Layer:
1. Cook the chorizo in a heavy skillet on medium high until browned, and crumble with a fork. If using the pre-cooked sausages crumble with a fork first and cook until brown and firm.
2. Drain excess fat and add the onions, garlic and chiles and continue cooking for about 2 minutes.
3. Set aside.
For the Egg Layer:
1. Mix together the bread crumbs, onions and cilantro in a bowl and add the milk.
2. Let soak until the liquid is absorbed.
3. Whip together the eggs, salt, pepper and chili powder.
4. Melt the butter in a large heavy skillet over medium-low heat.
5. Add the egg mixture and stir continuously until the eggs are no longer runny.
6. Remove from the heat and add the bread crumb mixture and cheeses, mixing well.
For the Torta:
1. Preheat oven to 375 degrees.
2. To roast the peppers and chilies in an oven, set to broil and place on the top rack on a baking sheet, turning until skins are blistered and almost black. Or can also roast on a grill on medium high heat.
3. Place in a paper bag for a few minutes to cool and loosen the skins.
4. Peel, seed, core and cut into ¼ inch strips.
5. Brush some melted butter on the bottom and sides of a 9-inch ovenproof glass pie pan or springform pan (which you will need if doubling the recipe, or you can use 2 pie pans).
6. Lightly butter a tortilla on both sides and place in the bottom of the pan.
7. Evenly spread half the chorizo and then half of the egg mixture.
8. Arrange half of the chilies and half of the peppers evenly over the egg layer.
9. Butter the other tortilla and again add the remaining half of chorizo, eggs, and chilies in that order.
10. Mix together the cheeses and sprinkle evenly on top.
11. Bake for 30 minutes and remove to rest for about 10 minutes.
12. Carefully run a knife around the sides of the pan, transfer to a serving dish and cut into wedges.
Note: You can prepare a few hours ahead of time and place in the oven just before your guests arrive.
