Recipe: Mini Bistec Tortas

My trip to Mexico City did me some good. I just made the most amazing sandwiches! I made mini bistec tortas with salsa I brought back from Mexico.

So I halved two small rolls and grilled them with butter. I took some homemade black beans (you can used can beans if you want) and quickly refried them in the skillet while grilling a thin slice of steak (bistec) in the same pan on the side. I then coated the rolls with a thin layer of mayo for moisture. Then I put the refried beans on the bottom layer and topped it with Oaxacan Cheese (this kind is perfect for melting). I put the cheese side straight onto the skillet and let the cheese melt and get crusty. I scooped it up, put on a slice of steak and then finished it with the salsa I bought at the gourmet market in Mexico City. It's a spicy oil with nuts and quite delicious. You can use any salsa you like to spice it up!

I went back for a Torta de Pierna con Mole

As I said, it was pretty hard for me to pass up the Torta de Pierna con Mole on the way in to Churrería El Moro. While we were eating churros, Tanya was ordering from the small kiosk outside the churrería. They only had three menu items, but only one of which I remember: Torta de Pierna con Mole. I;m pretty sure they had tacos, but that's irrelevant when it comes to this sandwich. The idea of that tender pork leg, drenched in mole sauce on a bolillo roll was sounding more tempting as I saw Tanya devouring hers. So I made the decision to have a midnight snack after my midnight snack. This is a decision I did not regret.

This is a damn good torta!

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Yuca's is a LA favorite for Mexican food. They have delicious asada and their tortas rock. There is the smaller Yuca's stand on Hillhurst where you will find the owner sitting outside the kitchen taking your order on a paper plate or paper bag. Your order will be served on or in your order tag. There is also the larger Yuca's on Hollywood across from Umami Bruger. It has indoor seating and a patio area.

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