Beet Milanesa TortaRecipe preview on Faxo
Recipe

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
- 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.
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