About the Recipe
Indulge in a symphony of flavors with our delectable Torta recipe – a fusion of textures and tastes that will tantalize your taste buds. Crafted with care, this recipe seamlessly blends creamy Avocado Cashew Crema with a hearty potato and chorizo filling, all nestled within perfectly toasted rolls. A medley of culinary delights awaits you in each bite, making this Torta a truly satisfying and flavorful treat.
Ingredients
3 russet potatoes, peeled and cut into 1/4 inch cubes
1 Tbsp salt
2 Tbsps Canola Oil
8 oz. Chickpea and Quinoa Tempeh Chorizo
½ tsp smoked paprika
4 bolillos or sub rolls
4 Tbsps vegan butter
4 vegan cheese slices
Chopped Cilantro, to taste
Avocado Casher Crema:
1/2 cup raw, unsalted cashews—soaked in hot water for at least one hour, drained
1/2 cup water
2 Tbsps lime juice
2 medium avocado
¼ tsp garlic powder
Sea salt, to taste
Preparation
Step 1: Make the Avocado Cashew Crema:
Combine cashews, water, lime juice, and salt in a blender or food processor. Blend until smooth. Taste and adjust seasoning. Chill for 15-20 minutes before serving.
Step 2: Make the Filling:
Boil about 4 cups of water with a tablespoon of salt in a deep pot.
Add the potatoes and boil for 8-10 minutes on medium-high heat until just tender. Do not overcook. Strain the potatoes.
Heat 2 tablespoons of oil in a non-stick skillet over medium heat.
Fry the chorizo until browned, about 3-4 minutes.
Add the strained potatoes, smoked paprika, and salt to taste. Gently stir until the potatoes brown and become slightly crispy.
Step 3: Prepare the Torta:
Turn on the broiler.
Slice the rolls in half and spread vegan butter on the cut sides.
Toast the rolls under the broiler until golden brown.
Divide the potato filling onto the bottom halves of the rolls.
Top with vegan cheese and return to the broiler to warm and melt the cheese.
Once melted, remove from the oven and drizzle avocado crema over each torta.
Finish by adding a generous amount of cilantro, closing the sandwiches, and cutting them in half before serving.