Chorizo and Bean Torta

We like calling this sandwich a Sloppy José because we think we’re real clever… nonetheless, it is quite delicious and should in theory be served on Mexican telera rolls (they were out at the store so I had to use ciabatta rolls). The sandwich idea comes from Rick Bayless with some modifications made by yours truly. I used the recipe for his easy refried beans out of his book Rick Bayless’s Mexican Kitchen, a wonderful book BTW. BTW I never say BTW.

Easy Refried Beans:
1 small onion, small chopped
4 cloves of garlic, chopped
pinch of crushed red pepper (I used crushed chipotle pepper)
1 heaping tablespoon of bacon fat (don’t balk! it’s the secret to these delicious beans!!)
2 cans beans (black or pinto), partly drained leaving some liquid in the can

Heat the bacon fat over medium heat and fry the onion until lightly browned and softened. Add the garlic and the CRP, and stir for about a minute. Add 1 can of the beans and mash with a potato masher as they cook. Add about 1/2 can of water and the remaining can of beans and cook while mashing to the desired consistency. Take the beans off the heat and add salt to taste. They will thicken as they sit; for this sandwich they should be thicker but if you are making them as a stand alone side dish, add as much water as you want to give them the consistency that you’re after.

For the sandwich:
Mexican chorizo, cooked and crumbled (you can find my recipe for turkey chorizo here).
thinly sliced matchstick radishes
shredded lettuce
sliced avocado
refried beans
añejo cheese (or grated ricotta salata is similar)
Assemble the sandwiches with black beans as your base layer followed by the chorizo and cheese. Top with the remaining ingredients.

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