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Oaxaca Cheese & Plantain Tortas
with Tangelo & Radish Salad
40 MIN
2 Servings
From the Test Kitchen
In coastal Mexico, plantains are often used in savory preparations that highlight their starchiness and delicate sweetness. Here, we’re crisping slices on the stovetop to fill our pan-pressed tortas. Mild queso Oaxaca (a fresh cheese from the Oaxaca region) melts beautifully inside the sandwiches, while marinated shallot and roasted piquillo peppers add pops of bright, piquant flavor. On the side, seasonal tangelo lends juicy bites to our crisp salad. (Chefs, your plantain is ripe and ready to use whether it has just a few brown spots or a fully blackened peel!)
Get Plans-
NutritionPER SERVING
-
Calories800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce.
Halve the rolls.
Peel and thinly slice the shallot.
Peel the plantain; cut into ¼-inch-thick pieces on an angle.
Thinly slice the cheese.
Cut off and discard the ends of the radishes; thinly slice into rounds.
Peel and large dice the tangelo.
Cut off and discard the root end of the romaine; roughly chop the leaves.
Finely chop the peppers.
2
Marinate the shallot:
In a medium bowl, combine the shallot, sugar and vinegar; drizzle with olive oil and season with salt and pepper.
Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3
Cook the plantain:
While the shallot marinates, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot.
Add the plantain and season with salt and pepper. Cook 3 to 4 minutes on the first side, or until browned.
Flip and cook 2 to 3 minutes, or until browned and softened.
Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pan.
4
Assemble the tortas:
Place the rolls on a clean, dry work surface.
Top the roll bottoms with the cheese, cooked plantain, peppers and marinated shallot (reserving the marinating liquid). Season with salt and pepper. Complete the tortas with the roll tops.
5
Cook the tortas:
In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the tortas. Place a heavy-bottomed pot (or pan) on top of the tortas to press down.
Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and slightly flattened.
Transfer to a cutting board.
6
Make the salad & plate your dish:
Just before serving, in a large bowl, combine the radishes, tangelo and romaine; season with salt and pepper.
Add the reserved shallot marinating liquid and a drizzle of olive oil; toss to thoroughly combine. Season with salt and pepper to taste.
Cut the cooked tortas in half on an angle. Divide the tortas and salad between 2 dishes. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce.
Halve the rolls.
Peel and thinly slice the shallot.
Peel the plantain; cut into ¼-inch-thick pieces on an angle.
Thinly slice the cheese.
Cut off and discard the ends of the radishes; thinly slice into rounds.
Peel and large dice the tangelo.
Cut off and discard the root end of the romaine; roughly chop the leaves.
Finely chop the peppers.
2
Marinate the shallot:
In a medium bowl, combine the shallot, sugar and vinegar; drizzle with olive oil and season with salt and pepper.
Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3
Cook the plantain:
While the shallot marinates, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot.
Add the plantain and season with salt and pepper. Cook 3 to 4 minutes on the first side, or until browned.
Flip and cook 2 to 3 minutes, or until browned and softened.
Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pan.
4
Assemble the tortas:
Place the rolls on a clean, dry work surface.
Top the roll bottoms with the cheese, cooked plantain, peppers and marinated shallot (reserving the marinating liquid). Season with salt and pepper. Complete the tortas with the roll tops.
5
Cook the tortas:
In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the tortas. Place a heavy-bottomed pot (or pan) on top of the tortas to press down.
Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and slightly flattened.
Transfer to a cutting board.
6
Make the salad & plate your dish:
Just before serving, in a large bowl, combine the radishes, tangelo and romaine; season with salt and pepper.
Add the reserved shallot marinating liquid and a drizzle of olive oil; toss to thoroughly combine. Season with salt and pepper to taste.
Cut the cooked tortas in half on an angle. Divide the tortas and salad between 2 dishes. Enjoy!
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