Beet Milanesa Torta
Description
This is a great vegetarian sandwich made on Mexican bread with deep fried beets.
Ingredients
2 beet milanesa
1 oz. Kewpie mayonnaise
1 c. iceberg lettuce, shredded
2 T. escabeche
Kosher salt, as needed
Beet Milanese Rub:
4 large red beets
water, as needed
2 c. red wine vinegar
Spiced Flour Mix:
¼ c. onion powder
¼ c. garlic powder
1 ¼ c. paprika
1 c. Mexican oregano
1 ½ c. ancho chili powder
1 T. salt
1 t. black pepper, toasted, ground
¼ c. ground cumin, toasted, ground
5 c. all-purpose flour
Breading:
cooked beets, as needed
spice flour mixture as needed
4 eggs, cracked and whisked
Panko, as needed
Escabeche:
4 peeled carrots, sliced ½” oblique
2 white onions, slices ½” width
4 c. water
4 c. apple cider vinegar
30 garlic cloves
30 garlic cloves
1 t. dried oregano
2 bay leaves
Directions
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Torta:
Fry the beet milanesa at 350 degrees until golden brown; season with kosher salt when it comes out of the fryer.
Cut telera in half; toast on an oiled griddle until golden brown.
Spread mayonnaise on both sides of the bread. Add the escabeche, then lettuce to finish the sandwich.
Rub:
Put beets in a large pot along with vinegar and enough water to cover them by 2 inches. Bring beets to a boil; reduce to a simmer; cook until fork tender; remove cooked beets from the water; allow to cool.
Peel beets; slice into ½” thick slices; reserve for breading.
Spiced Flour Mix:
Combine all ingredients in a large mixing bowl; whisk until fully incorporated.
Breading:
Coat cooked beets well in the spiced flour mixture; remove from the flour mixture, shaking off any excess; transfer to the cracked eggs. Remove from the egg wash, shaking off any excess; transfer to the panko. Press panko on as firmly as possible. Place in the refrigerator, reserving until ready to fry.
Escabeche:
Sweat serrano chilies until lightly blistered; add carrots, continue sweating; add garlic, continue sweating; add onions, continue sweating. Combine remaining ingredients; simmer until carrots are tender but not too soft. Cool down.