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

Steps

1. Torta:
2. Fry the beet milanesa at 350 degrees until golden brown; season with kosher salt when it comes out of the fryer.
3. Cut telera in half; toast on an oiled griddle until golden brown.