My quest to “make things with chorizo” continues. The most recent Charcutepalooza Challenge was all about making sausage meat and I went the chorizo route. As mentioned in that post, I made chorizo tacos but of course have another pound or two of chorizo to use up so I’ve been on the hunt for other chorizo-related recipes.
On a recent visit to Rick Bayless’ Xoco in Chicago I noticed a torta on the menu with chorizo, poblanos, cheese and tomatillo salsa that sounded pretty delish. I instead opted for a different and also delicious taco but I didn’t forget about the chorizo one.
Of course my fave Mexican chef, Rick Bayless, has a recipe for Chorizo subs/tortas in . This was one of those recipes that had me at hello. A sandwich filled with black beans, chorizo, cheese and avocado? Sign me up!
I was a bit nervous that this sandwich might be on the dry side but it wasn’t at all. The chorizo/bean mixture is a bit on the sloppy side which gave everything the right amount of moisture. To add some extra kick to my tortilla I used some of my leftover Roasted Tomatillo Salsa from my tacos which really worked well with everything here. In terms of cheese I ended up using a fresh cheese that I had made. I was initially going to use it as paneer but got sidetracked so I used it in my torta! It worked just fine.
This is the kind of sandwich that you eat in your house rather than packing it in your lunch (unless you’re like me and package all components of your sandwich separately and assemble at work right before eating). I found it totally messy in a very delicious way. The flavours all work really well together. I love how the beans and chorizo combine to make this meaty, beany paste. The creaminess of the avocado does a nice job of cutting through some of the saltiness o the cheese. And since I’m a fan of heat, the El Yucateco hot sauce and my tomatillo salsa added a great kick.
Crusty Black Bean Chorizo Subs: Tortas de Chorizo y Frijoles Negros
8 ounces fresh Mexican chorizo sausage, casing removed
3 to 4 tablespoons vegetable or olive oil, divided
2 (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
Kosher salt
4 telera or bolillo rolls
About 6 ounces Mexican queso fresco or other fresh cheese like feta or goat cheese, sliced 1/4-inch thick
1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch thick slices
Bottled hot sauce (recommended: Mexican Tamazula, Cholula or Bufalo)
Heat a large skillet over medium heat. Add the chorizo and cook stirring until cooked. And a tablespoon or two of oil to the chorizo and add the beans.
As the beans come to a simmer mash them until a paste develops. Cook the chorizo/bean mixture until it is the consistency of mashed potatoes (about 10-5 minutes). Season with salt and keep the mixture warm.
To prepare the rolls: heat a skillet over medium heat. Slice the rolls open lengthwise. Scoop out some of the bread from the centre of each roll. Brush the inside of the rolls with oil and place cut-side down on the skillet and toast until golden.
To prepare the sandwich: Scoop about a 1/2 cup of the chorizo-bean mixture on the bottom of each roll. Top with slices of cheese and avocado. And some hot sauce and/or salsa and top with the other half of the roll.
Smear about 1/2 cup of the chorizo-bean mixture over the bottom half of each roll. Cook’s Note: You’ll have about 1 cup of the mixture leftover; cover and refrigerate for a midnight snack.
Top the bean mixture with slices of the cheese and the avocado. Add a dash of hot sauce or spoon on the salsa. Set the top of each roll in place and you’re ready to serve.
(Recipe from by Rick Bayless)
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