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TORTA AHOGADA  RECIPE

2 Radishes, thinly sliced 8 to 12 White pickled onions Lime wedges

2 Bolillo rolls or 6-inch long  1 cup Refried black beans 1 Ripe Hass avocado, pitted, peeled

1

STEP 1

Lightly toast the rolls or baguettes. Warm the beans and spread them evenly in each roll. Add the avocado slices. Place the sandwiches in bowls.

2

STEP 2

In a blender or food processor, puree the rehydrated chiles de árbol, garlic, vinegar, water Mexican oregano, cumin, pepper, cloves, and salt. Pour the sauce over the sandwiches.

3

STEP 3

Garnish the sandwiches with the sliced radishes and pickled onions and serve with lime wedges. Eat these tortas with a fork and lots of napkins.

WARNING: This sandwich is hot, really hot! For a less spicy version omit the water and add 1 to 3 cups of crushed fire-roasted tomates to the salsa and omit or decrease the chiles de árbol to your taste.

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ESQUITES: VEGAN MEXICAN STREET  CORN

VEGAN BAJA  CEVICHE  TOSTADAS