Author Notes
A Torta is much like a Mexican Hoagie; however, with the addition of a fried egg, we’ve made it into a brunch item. Serve with your favorite brunch cocktail – as my mother once said, “Mimosas and Bloody Marys are socially acceptable before noon.” I am my mothers daughter after all… —Kathleen | Hapa Nom Nom
Ingredients
- Sriracha Aioli
-
1
large egg yolk
-
1 tablespoon
lime juice
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2
garlic cloves, minced
-
1/4 teaspoon
kosher salt
-
1/4 cup
grapeseed oil
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1/4 cup
extra virgin olive oil
-
pinch of cayenne
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1 teaspoon
sriracha
- Chorizo Torta
-
1 tablespoon
extra virgin olive oil
-
1/2 pound
pork chorizo, casings removed
-
2
large ripe tomatoes, sliced
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1
large Hass avocado, sliced
-
1/4 cup
pickled jalapeños
-
2 cups
lettuce
-
1 tablespoon
unsalted butter
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4
large eggs
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4
ciabatta rolls, split, toasted if desired
Directions
- Sriracha Aioli
-
In a double boiler over medium heat, add the egg yolk and lime juice and whisk constantly until thickened, about 5 minutes. Once thickened, remove the bowl insert from heat and continue whisking.
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Add the garlic, salt, and 1/4 teaspoon water. Slowly drizzle in the olive oil and grapeseed oil while whisking constantly until thickened and emulsified.
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Add the cayenne and sriracha and stir well to incorporate. Season with salt and pepper.
- Chorizo Torta
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In a large skillet over medium-high heat, heat the olive oil. Add the chorizo, breaking up any lumps with your spoon and cook until the meat is browned all the way through.
-
In a non-stick skillet over medium heat, add the butter. Once the butter has melted, crack the eggs into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes.
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Brush the inside of each roll with a generous amount of sriracha aioli. Using the bottom of the rolls layer the chorizo, lettuce, tomato, avocado, jalapeños, and top with a fried egg. Serve immediately and enjoy!
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