Tag Archives: Talera Rolls

Tortas DelGrosso

19 Dec Roasted Chicken Torta

If there is one absolute in America, it is that America Runs on Sandwiches. On average, Americans consume about 45 BILLION sandwiches per year! That is about 193 sandwiches per person! Given these statistics it would make perfect business sense to capitalize on this market and open a chain of small, casual restaurants that deal exclusively in Tortas; Tortas DelGrosso

A Torta is the Mexican version of the sandwich.  It is usually served on a deliciously fresh, crunchy roll called a Talera. It was first introduced to Mexico by the French in Puebla. But in Mexico City they are characterized by their complex variety that exceeds most other states within Mexico. As with most dishes in Mexico, each state or region has its own unique version of the Torta. From the ahogadas of Guadalajara, which are Tortas drowned in a spicy red chile sauce, to the Cemitas of Puebla, distinguished by the fluffy sesame seeded egg roll.

Of course, in the DelGrosso kitchen, if it is worth cooking, it is worth cooking from scratch. So, since I have never baked bread before, I did a little research on the fine art of making bread in a KitchenAid mixer and also on a recipe for Talera rolls. Fortunately, I was able to find some great resources.  I suggest making the rolls the day before, unless you have 2 ovens (which I do not!).

Pan Talera

Pan Talera

My first efforts in bread making went very well, although my second proof was not so well executed. I am an impatient person and I only allowed the rolls to rise for about 1 hour, instead of 2 hours on the second proof. Therefore, they were a bit flat and the crust was a little on the thick side.  They were still tasty rolls however!

Pan Talera

(Talera Rolls recipe adapted from Rocky Point Tides)

  • 8 ½ cups flour
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • ½ oz active dried yeast
  • 2 ½ cups water

Directions (Using a KitchenAid standing mixer)

  1. Activate yeast by sprinkling into ¼ water that is between 105°-115° F and wait for it to start foaming (10 minutes).
  2. Mix the flour, salt, and sugar in your mixing bowl of you standing mixer.
  3. Once the yeast is activated, turn your mixer on 2 and add yeast and the water, mix until well mixed and the dough comes together, it will form a sticky dough. Do not continue to knead the dough.

    First Mix

    Just before the first proofing.

  4. Lift the mixing head and remove dough from hook if necessary.  Cover bowl with plastic wrap and a towel and let it sit in a warm, draft free place for 2 hours, in that time it should double in size.
  5. After two hours, uncover and put head down and turn on setting 2 and knead the dough for 10-15 minutes. You may need to take the dough of the hook from time to time. You will know it has been kneaded enough when it takes on a smooth silky appearance.
  6. Remove the dough from the bowl and place it on a floured board or work surface. Divide the dough into 20 equal sized balls.
  7. Brush each with vegetable oil and dust lightly with flour.
  8. Flatten each ball evenly with your hand to form an oblong or round shape about 1 inch thick.
  9. Lightly score the top lengthwise in two evenly spaced places using a very dull knife.
  10. Place the rolls on baking sheets and cover them and set in a warm place for another 2 hours, or until they have almost doubled in size once again.

    The proofing!

    More proofing needed!

  11. Bake them in a 360° oven until they are golden brown.  I set the timer for 20 minutes and then start checking them so they do not get too brown.

    The finished product

    The finished product!


 

Roasted Chicken Torta

  • 1 Torta Roll
  • 1 cup shreeded roasted chicken breast
  • ½ cup refried beans (frijoles de olla)
  • ½ cup Shredded Queso Oaxaca (or a Sliced Mozzarella cheese or a mild provolone)

Toppings:

  • Chipotle Mayonnaise
  • Avocado Slices
  • Slice Tomato
  • Sliced Onion
  1. Split the roll in half lengthwise and scoop out some of the soft interior bread.
  2. Spread the beans on the bottom half and the chipotle mayonnaise on the top half.
  3. Place the cheese on the bean side of the bread.
  4. Pile the roasted chicken on top of the cheese.
  5. Top with the onion, tomato, and the avocado slices.
  6. Cap the torta and cut in half with a serrated knife and enjoy!
Roasted Chicken Torta

Roasted Chicken Torta

Chipotle Mayonnaise

  • 1 egg yolk
  • 1 or 2 medium chipotles from a can
  • 1 tablespoon of the adobo sauce from the can
  • 2 teaspoons Dijon mustard
  • 1 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  1. Put the yolk, mustard, and chiles in a blender or food processor and turn on the machine.
  2. While it’s running, add the oil in a slow, steady stream to create the emulsion.
  3. Add the lemon juice to finish off the emulsion.
  4. Salt and pepper to taste.
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