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Crusty Black Bean - Chorizo Subs

Source: Mexican Everyday
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  Serves 4
The basic architecture of Mexican "submarines" called "tortas" is: they’re built on the bottom half of a split crusty oval roll (some of the soft center bread pulled out), which is spread with mashed beans, topped with meat if you like and finished with cheese, avocado, something spicy and the golden brown tops. There are two buns commonly used in Mexico for tortas: the oval split-top, crusty “French” roll called a bolillo and the softer, flatter, three-hump roll called a telera. Teleras are best for tortas that are crisped between the hot plates of a sandwich (panini) grill.
8 ounces fresh Mexican chorizo sausage, casing removed (about 1 cup)
3 to 4 tablespoons vegetable or olive oil (divided use)  
Two 15-ounce cans black (or other) beans or 3 1/2 cups home-cooked black (or other) beans with just enough liquid to cover them
4 telera or bolillo rolls, crusty French rolls or submarine sandwich rolls (6 to 7 inches long, 3 inches wide)
About 6 ounces Mexican queso fresco or other fresh cheese such as feta or goat cheese, sliced 1/4 inch thick
1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch slices
About 3/4 cup Roasted Tomatillo salsa, or bottled hot sauce, such as Mexican Tamazula or Búfalo
Crusty Black Bean - Chorizo Subs Recipe at
Set a very large (12-inch) skillet over medium heat and add the chorizo. Cook, breaking up the clumps, until browned and thoroughly cooked, about 8 to 9 minutes. Add 1 to 2 tablespoons of the oil (depending on how much fat the chorizo has rendered) and the beans. As the beans come to a simmer, mash them to a smooth paste with a Mexican bean masher, old-fashioned potato masher or the back of a large cooking spoon. Cook, stirring nearly constantly, until the consistency of very soft mashed potatoes—expect about 10 minutes after adding the beans. Taste and season with salt if you think necessary. Keep warm over the lowest heat, covered to keep the beans soft and moist.

Heat a large griddle or skillet over medium. Slice the rolls open. Use fingers or a spoon to scrape out some of the soft bread in the center of each half, making a small hollow. Brush the insides with the remaining 2 tablespoons oil, then lay them cut side down on the griddle or skillet to crisp to a rich golden brown, about 2 minutes. (You may have to do this in batches if your rolls are large or your griddle/skillet small.)

Smear about 1/2 cup of the chorizo-bean mixture over the bottom half of each roll. (You’ll have about 1 cup of the mixture left over; cover and refrigerate for a midnight snack.) Top with slices of the cheese and the avocado. Spoon on the salsa or dash on the hot sauce. Set the top of each roll in place, and you’re ready to serve.

Recipe reprinted by permission of W.W. Norton. All rights reserved.
Date Added: 01/01/2008
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