Chorizo and Pepper Tortas
with Lime Crema Slaw
Tortas are Mexican-style sandwiches made with ground meat and a whole lot of delicious fillings! In this version, toasted sub rolls are stuffed with chorizo in a zippy chipotle sauce and roasted peppers and onions. A DIY lime slaw can be piled on the torta or served on the side!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chorizo Sausage, uncased
Enchilada Spice Blend
Sweet Bell Pepper
(Contains Barley, Wheat)
Coleslaw Cabbage Mix
(Contains Egg, Milk, Mustard, Soy)
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut pepper into 1/2-inch slices. Zest, then juice half the lime (whole lime for 4 ppl). Roughly chop cilantro. Cut tomato into 1/4-inch slices. Add coleslaw cabbage mix to a large bowl. Sprinkle 1/4 tsp salt (dbl for 4 ppl) over top, then massage salt into coleslaw cabbage mix. Set aside. Halve rolls.
Add peppers, onions, 1 tbsp oil (dbl for 4 ppl) and half the Enchilada Spice Blend to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender-crisp, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-5 min.** Reduce heat to medium. Add chipotle sauce, remaining Enchilada Spice Blend and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
Meanwhile, add cilantro, sour cream, lime zest, lime juice and 1/4 tsp sugar (dbl for 4 ppl) to the bowl with coleslaw. Season with pepper, then toss to combine. Set aside.
Arrange rolls on another unlined baking sheet, cut-side up. Toast rolls in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)
Stack tomatoes, chorizo mixture, veggies and half the slaw on bottom rolls. Close with top rolls. Serve remaining slaw on the side.