Beef Slow Cooker Chili

Chili is a must this time of year, especially with the frigid cold temperatures we will be having the next few days. I feel like I hear the weatherman say -25 to -60 degrees, but I think to myself "that can't possibly be true, can it?", I guess I am in denial. Let us file this one under "Wisconsin problems".  Anyway, I will do what every other sane Wisconsonite does when it is this bitter cold, hibernate and drink these frigid temperatures away.

This is actually the chili we make for most Packer games, it is kind of festive with the green and gold toppings, too bad the Packers blew it  in the last quarter of the first playoff game (figures), otherwise this would be known as "Packer Victory Chili". We made chili a couple years ago when the Packers won the Superbowl, so ever since it has been kind of the good luck chili, not that I believe in superstitions. Alright, enough about  the weather and sports, and more about this delicious chili recipe.

There are a couple of different chili recipes we make, from a vegetarian version that comes completely from cans to a version made with rehydrated ancho chilies and pinto beans in a dutch oven but  this one is definitely the easiest to make for a crowd- got to love slow cookers!

The recipe is a bit of a hybrid, with all the flavor of slow cooked chunks of tender beef, beans, with a deep complexity and richness, but a bit less fussy. If you have access to Penzey’s spices, use the Arizona Dreaming spice blend over a regular chili powder as it will add more flavor. This chili is not spicy but it has a bit of a kick, so if you like it spicier, I would add more cayenne near the end of cooking or serve with a Mexican hot sauce such as Valentina or Tapatio.

This recipe has a great depth of flavor, almost like a mexican mole which just keeps getting better with every bite you take.  I don't even think you need very many toppings, but like I said I am from Wisconsin, I live in the land of cheese.

Well I hope you enjoy and stay warm!

Beef Slow Cooker Chili

Beef Slow Cooker Chili

Serves 4-5

Ingredients

  • 2.5 pounds boneless beef chuck, trimmed and cut into 1-inch cubes
  • 2 onions, coarsely chopped
  • 2 tbs Penzey’s Arizona Dreaming or other chili powder
  • ½ tsp ground cinnamon
  • 1 tbs ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp dried Mexican oregano, crumbled
  • 1 tbs brown sugar
  • 1 14oz can of crushed tomatoes in juices
  • 1 14oz can of black beans with liquid
  • 1 14oz can red beans, drained
  • 1/2 ounce semisweet chocolate, coarsely chopped or chips
  • 1 1/2 tbs masa harina (corn flour, not cornstarch)
  • 4 cloves of garlic, minced
  • 1 jalapeño pepper, stemmed, seemed, deveined and chopped
  • Salt, pepper and vegetable oil
  • Grated cheddar cheese, sour cream, chopped cilantro leaves and broken tortilla chips for toppings

Procedure

  1. Combine the chili powder, cumin, cayenne, cinnamon, oregano, and brown sugar in a small bowl and aside.
  2. Season the beef with salt and pepper.
  3. Heat 1 tbs vegetable oil in a large skillet over medium-high heat, and working in batches, brown the beef on all sides, adding more oil if necessary, then transfer it to the insert of a slow cooker, leaving as much oil in the skillet as possible.
  4. Add the onions to the skillet, season with salt and sauté until they soften, about 4 minutes.
  5. Add the garlic, jalapeño, and spice mixture and cook for 1 minute longer.  Pour in the crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and a big pinch of salt and cook for 1 minute longer.
  6. Transfer this mixture to the slow cooker along with the drained red beans, black beans and their juices. Stir to combine.
  7. Cook on high for 4-5 hours (depending on the size of the slow cooker), until the meat is very tender.
  8. Serve chili in bowls topped with grated cheddar cheese, sour cream, chopped cilantro leaves and broken tortilla chips.

Steak Tacos with Homemade Corn Tortillas

So  with Mr. Pea’s obsession with Mexican cuisine  we  eat a lot of tacos in our house, one of my favorite tacos he makes are his steak tacos.  I think I like his steak tacos even more when I make my homemade corn tortillas.  I think the  homemade corn tortillas have a better texture then the ones that  are in the packages in the stores, I don’t make homemade ones every time, but when I do  it makes it even better. As for the steak in a steak tacos , there is only one way to make them  that they are melt in your mouth delicious and that is  medium rare, so all you well done people out there  you might want to skip this recipe it is not for you. With steak tacos  it is all about the marinade,  you don’t use the best cut of meat for steak tacos, you use skirt steak  and  it needs a bit of flavor to make it delicious.

Chipolte Steak Sauce:

Ingredients:
1 Can(s) 14oz with juices diced tomatoes
3 Clove(s) peeled, halved garlic
3 chipotle chiles en adobo
1/2 Teaspoon(s) mexican oregano
2 Tablespoon(s) apple cider vinegar

Directions:
In a food processor or blender, combine, the tomatoes, garlic, chiles, oregano and vinegar. Process until smooth. Pour into a small (2-quart) saucepan and bring to a simmer over medium heat. Simmer 15 minutes, remove from the heat and stir in water, if necessary, to give the sauce the consistency of steak sauce. Taste and season highly with salt, usually 1 1/2 teaspoons. Cool, pour into a bottle and refrigerate until needed.

Place skirt Steak in dis, drizzle with olive oil (2 tablespoons) and then  and spoon marinade over the steak, let marinade for 1  hour.

While the steak is marinading  it is a good time to start making your corn tortillas.

How to make Corn Tortillas:

Corn Tortillas

Makes 15 tortillas

Ingredients

1 3/4 cups powdered Masa harina for tortillas (Maseca brand is widely available)
OR  1 pound fresh-ground masa

Directions

1.  Mix dough.  If using powdered masa harina, measure into bowl and add 1 cup plus 2 tablespoons hot tap water.  Mix with hand, kneading until thoroughly combined. Cover and let stand 15 minutes.  If using fresh masa, scoop into bowl.  Break up and knead a few times until smooth.

2.  Heat griddle or skillets.  Set large griddle (one that stretches of 2 burners) or 2 skillets on stovetop.  Set heat under one end of griddle (or one skillet) at medium.  Set heat under other end (or other skillet) at medium-high.

3.  Adjust consistency of dough.  Gently squeeze dough.  If it is stiff (it probably will be), knead in water 1 or 2 teaspoons at a time until the dough feels like soft cookie dough—not stiff, but not sticky.  Divide evenly into 15 pieces and roll each into a ball.  Cover with plastic.

4.  Press out dough balls.  Cut 2 pieces of plastic bag 1-inch larger than tortilla press.  Open press. Lay in one piece of plastic.  Lay dough ball in center.  Gently mash.  Top with second piece of plastic.  Close press.  Press gently—enough to mash dough into 1/8-inch disc. Pull off top piece of plastic.

5.  Unmold uncooked tortilla.  Flip tortilla onto right hand (if right-handed). IMPORTANT: top of tortilla should line up with top of index finger.  Lay on medium-hot griddle (or skillet) by letting bottom of tortilla touch griddle, then lowering your hand slightly and moving it away from you—the tortilla will stick to the hot surface so you can roll your hand out from under it as it rolls down flat.

6.  First flip.  After about 30 seconds, edges of tortilla will dry slightly and tortilla will release from griddle—before this moment, tortilla will be stuck. With metal spatula (or callused fingers), flip onto hotter side of griddle (or hotter skillet).

7.  Second flip.  After about 30 seconds, tortilla should be browned underneath.  Flip.  Cook 30 seconds more—tortilla should puff in places (or all over—a gentle press with metal spatula or fingers encourages puffing).  Transfer to basket lined with towel.

8.  Continue.  Press and bake remaining tortillas.  Stack each baked tortilla on previous one. Keep tortillas well wrapped in towel to keep warm.

***We keep our in this baking dish covered with foil in the oven on warm until ready to serve

Now it is time to cook the steak, and it doesn’t take long at all to cook it.

Cooking the Steak:

 Before you star cooking make sure you trim the fat off the skirt steak before cooking. Heat cast iron skillet medium high. Since the marinade already has oil in it no need to add oil to the pan. Let it cook on the one side for 5-7 minutes and then flip over the steak and cook it for 5-7 more minute.  Let it sit covered in foil  for 5 minutes to let it rest (this is an important step), and then  cut it into thin slices or chunks whatever you prefer.

then  you are ready to assemble your steak taco. There are many toppings for steak tacos,   but  the traditional ingredients for a  steak taco are chopped white onion and cilantro, I add avocado and hot  sauce  for some extra flavor.

Enjoy!

Fried Egg Breakfast Sandwhich

So  when  I was little I was never a big fan of eggs, I thought they were weird and slimy. I was a big  fan of the sweet breakfasts like french toast, pancakes and waffles,which are just vehicles  for butter and syrup.  It was until a few years ago that  I really started to appreciate the egg, and now I love  them. I am not even picky about how they are cooked, although I am partial to my poached eggs, I also like hard boiled, over easy, scrambled and of course the fried egg. Who doesn’t like a fried egg with all its buttery, creamy goodness. until you  try to cook a fried egg with my fool proof technique  you have never really had a fried egg.

My first tip would be to use the freshest eggs you can find, they make they produce the best shape when frying eggs.

Here is the technique I use for cooking the perfect fried egg:

1. Place a small non-stick frying pan over the lowest possible heat on your stove (if using gas, you should barely see the blue flame)

2. Add the butter and let slowly melt, making sure it doesn’t foam and is not sizzling

3. When all the butter has melted, crack the egg into a small bowl, dish, or saucer

4. Then gently slide the egg off the dish into the frying pan and cover with a lid

5.Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats. How quickly the egg cooks is dependent on how low you have the heat.

6. Do not flip the eggs but leave the egg sunny-side up and natural and salt and pepper taste.

Fried Egg Breakfast Sandwhich

-1 fried egg

– salt and pepper to taste

-1 Bolillo roll, cut in half and toasted

– 1-2 slices of Sharp Cheddar Cheese

-1-2 slices of tomato

– 2-3 slices of bacon

-slices of avacado (optional)

Cinco de Mayo Fiesta

So I think it is no secret by now that Mr. Pea loves Mexican food.  So  do you think it was any question that we had to celebrate Cinco de Mayo in the best way possible, a Mexican fiesta of course!  We have been planning this for a while, and have been really excited to share our cooking skills with our friends.  The fiesta was a blast we had so much fun and the food turned out great! I think we will definitely have to have  another fiesta next year!

The first thing I want to talk about is the tequila we had, it is called Clase Azul and is the best tequila I have ever had! Mr. Pea brought this bottle  back  from Arizona were it is the only place we have found they sell it in the US. They come in hand painted bottles  and each bottle is unique to its own.  I am surprised  that  this bottle has lasted this long, you would  think that too if  you knew  how much Mr. Pea and I love tequila.  We agreed  when we got it though that we would only drink it on special occasions.  But don’t  put this in your margaritas, this is the kind of tequila that  you sip on and enjoy on the rocks, because it is that good.  For making margaritas  make sure you use any kind of clear 100% agave tequila, we used Camarena tequila. As for shots,  I wouldn’t use  the Camarena, I would  suggest using patron or a bottle of 1800.

Tequila

So we started off  with some chips, salsa, guacamole and Ben’s signature Margaritas.  We  made two different kind of salsas, the first one was the tomatillo salsa that  I have shared the recipe for in an earlier post. The second was a  Chipolte  salsa  that was so good that I blinked and it was gone, so unfortunately have no photo of it, but no worries I  will share the recipe.

Mr.Pea’s Signature Margaritas

Ingredients:

(serves 4)
3/4 Cup(s) juice (3 large limes) lime
6 Tablespoon(s) sugar
1 Cup(s) plus 2 tbs tequila blanco
1/4 Cup(s) cointreau
1 1/2 Cup(s) small ice cube

Directions:
Make limeade
Combine the lime juice, sugar and 1 cup water in a glass or plastic pitcher. Cover and refrigerate if not using right away (but no longer than 24 hours).

Finish and serve margaritas
Add the tequila and orange liqueur to the pitcher of limeade. Rub the rims of 6 martini glasses with a lime wedge, then dip them in a dish of coarse salt. In a large shaker, combine the half of the margarita mixture with half of the ice and shake 10 to 15 seconds, then strain into the prepared glasses. Repeat with the rest of the mixture.

Chipolte Salsa

Ingredients:

1 Can(s) 14oz with juices diced tomatoes

3 Clove(s) peeled, halved garlic

3 chipotle chiles en adobo

1/2 Teaspoon(s) mexican oregano

2 Tablespoon(s) apple cider vinegar

1 rehydrated Gaujillo chile (rehydrate in water for 30 minutes), stem and seed

1 rehydrated Ancho chile  (rehydrate in water for 30 minutes), stem and seed

* * Note: You can also  use the water used to rehydrate the chiles  to stir into the salsa  to reach the desired consistency.

Directions:

In a food processor or blender, combine, the tomatoes, garlic, chiles, oregano and vinegar. Process until smooth. Pour into a small (2-quart) saucepan and bring to a simmer over medium heat. Simmer 15 minutes, remove from the heat and stir in enough water to reach desired consistency. Taste and season highly with salt, usually 1 1/2 teaspoons. Cool, pour into a bottle and refrigerate until needed.

 ** Note: This recipe  can also be thinned out to use as a steak marinade or steak sauce. If used for this,  adding water more water is necessary, to give the sauce the consistency of steak sauce and/or marinade.

Guacamole

Ingredients:

-Frontera Guacamole Starter mix

-1 red onion

-lime juice (this is what keeps it green, not  the pit which most people think)

-cilantro

-4-5  ripe avacados ( The way  to tell if an avacado is ripe is to push with your thumb and if it is soft but not too soft then it it is perfect for making guacamole)

Directions:

Mix all ingredients together and mash with a potato masher  and enjoy!

We then  decided  to make two different tacos, we each decided to make one. I  decided to make a New Mexican Chicken Taco with Black Beans and a Pineapple Orange Jalapeno Salsa. While Mr. Pea made a Chile Braised Pork Shoulder Taco with Pickled Red Onions.

New Mexican Chicken Taco with Black Beans and a Pineapple Orange Jalapeno Salsa

Ingredients:

(serves 12)

-2 Packets of Rick Bayless’s Frontera  New Mexico Taco Skillet Sauce  (with roasted tomato and mild red chile)

– 6 boneless, skinless chicken breasts

– 2 teaspoons of chipolte seasoning ( I used Penzeys chipolte seasoning)

-1 cup of water

Put all the ingredients into a crockpot, give it a little stir to blend the seasoning with the skillet sauce and water. Cook on high for 4 to 6 hours or on low for 6 to 8 hours ( I think low and slow is always the better choice). When done, the chicken should shred easily when stirred with a fork and/or tongs. When done , to assemble taco heat taco shell in a cast iron skillet, spread a little bit of black beans , place the chicken on top of the beans and then top it off with the Pineapple Orange Jalapeno Salsa.

Pineapple Orange Jalapeno Salsa

2  oranges, segmented and chopped

1/2 cup of pineapple

2 tablespoons chopped red onion

1/2 jalapeno, chopped

2 tablespoons freshly chopped cilantro

pinch of salt

**Note:  I usually make this salsa  with blood oranges instead of regular oranges, but they are no longer in season :(.  I usually  use this with fish tacos or even some grilled fish that we make, it makes a good topping for seafood!

Chile Braised Pork Shoulder with Pickled Red Onions

Ingredients:

(makes 20 tacos)

•    2 medium dried ancho chiles, stemmed and seeded
•    4 medium dried guajillo chiles, stemmed and seeded
•    1/3 cup Lime Juice
•    1/3 cup Orange Juice
•    1/3 cup Olive Oil
•    1 chipotle chile en adobo
•    1 jalepeno, stemmed, seeded and chopped
•    2 bay leaves
•    2 tablespoons cider vinegar
•    1/2 small white onion, roughly chopped (plus a few thinly sliced rings for garnish)
•    3 cloves of garlic, roughly chopped
•    1 teaspoon dried Mexican oregano
•    1 teaspoon dried thyme
•    1/4 teaspoon ground allspice
•    Pinch of ground cloves
•    1 1/2 tablespoon pork lard or bacon drippings
•    1/2 teaspoon table salt (plus more to taste)
•    3 pounds, boneless pork shoulder
•    Warm corn tortillas
•    Sour cream, hot sauce, pickled red onions, thinly sliced radishes and cilantro, for garnish

Directions:
•    Place the dried chiles in a small bowl, cover with very warm water and let stand for 30 minutes.  Drain, reserving 2/3 cup of the soaking liquid, then transfer the rehydrated chiles and the reserved liquid to a blender.
•    Pulverize the bay leaves in a spice grinder or mortar and pestle and add them to the blender along with the vinegar, onion, garlic, oregano, thyme, orange juice, lime juice, olive oil, jalepeno, allspice and cloves.  Process to a smooth puree, adding water if needed to keep the mixture moving through the blades.  Press through a medium mesh strainer into a bowl.
•    Set a large, 6-quart pot with a lid over medium-high heat and add the pork lard.  When very hot and almost smoking, pour in the puree and stir constantly until it sears, concentrates and darkens into a spicy-smelling paste, about 5 minutes.  Remove the pot from heat and season the sauce with salt.
•    Preheat the oven to 325°.  Cut the pork shoulder into slabs about 3-inches thick.  Lay the meat into the pot with the chile paste, then flip it over to cover evenly, spooning on more sauce over the top to coat the pork well.  Pour 1/2 cup water around the meat, cover tightly and place in the oven.  Roast for 2 1/2 hours, basting the meat every 30 minutes with the liquid and rendered fat that accumulates.  If all of the moisture evaporates, feel free to add more water to the plan to allow you to continue basting. Let the pork rest for 20-30 minutes before serving.
•    Shred or pull the meat apart into-bite size pieces using two forks.  Toss the meat to incorporate any of the leftover chile braising liquid, check for seasoning and add more salt to taste.
•    Place the chile pork in a warm bowl and serve alongside the warm corn tortillas.  Have your guests assemble their own tacos, adding their own garnishes to taste.

Pickled Red Onions
•    1 Red Onion, thinly sliced
•    ¼ tsp Pepper
•    ¼ tsp Cumin
•    ¼ tsp Mexican dried oregano
•    ¼ tsp Garlic Powder
•    ¼ tsp Salt
•    1/3 cup Cider vinegar
•    2 tbs Lime Juice

•    Blanch the onion slices in salted, boiling water for 45 seconds, then drain and place in a medium container.

•    Combine Lime juice, vinegar and remaining spices then pour over the onions. Add enough water to cover the onions, stir well.

•    Let stand for several hours until onions are bright pink. Covered and refrigerated, these onions will last several weeks.

We also made two side dishes Green Poblano Rice (Arroz Verde al Poblano) and Refried Black Beans.

Green Poblano Rice (Arroz Verde al Poblano)

Ingredients:

(makes 4 servings)

1 2/3 cups chicken broth or water

2 fresh poblano chiles, stems and seeds removed, and roughly chopped

12 sprigs cilantro, plus extra for garnish

Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water

1 tablespoon vegetable or olive oil

1 cup rice, preferably medium grain

1 small white onion, cut into 1/4-inch dice

5 garlic cloves, peeled and finely chopped

 Directions:

-In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.

-The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.

-Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.

Re-fried Black Beans

Ingredients:

-2-3 can of black beans

-1 tablespoon pork lard

-1 tablespoon Penzeys Arizona Dreming seasoning

Directions:

Heat on medium heat and mash with potato masher,  when beans are mashed  and  heated through, stir  and they are ready to serve.

And  we couldn’t leave dessert off the menu, it’s my favorite part (well the baking and decorating part!)

Strawberry Margarita Cupcakes

Cupcakes-makes 24

 1 box Betty Crocker white cake mix 1 cup bottled strawberry margarita or daiquiri mix1/3 cup vegetable oil1/4 cup tequila3 egg whites or whole eggs Frosting1/2 cup shortening

1/2 cup butter, softened

1 box (1 lb) powdered sugar (4 cups)

2 teaspoons of heavy whipping cream

2 to 3 tablespoons bottled strawberry margarita or daiquiri mix

 Garnish

12 slices lime, each cut in half

 HAPPY CINCO DE MAYO EVERYONE! 🙂

Jambalaya

Jambalaya is one of New Orleans most celebrated dishes.  Mr. Pea loves spicy food and loves when it is jambalaya night in our house.  I myself,  am not  too fond of spicy food,  but I do love the delicious flavors  of a jambalaya, and can tolerate the heat in this dish.  Well, with all the cooking we do in our household, we like to have a few meals a week  that we call “budget friendly meals”. They are just that, meals on a budget, the goal is to spend around $5 for the both of us to eat. I guess I should say  meal and/or meals, because there are usually leftovers when you make Jambalaya.  So  I wanted to share  with you an easy way to make a delicious jambalaya on a budget, thanks to the help of Zatarains  and a couple of extra ingredients  that really help kick it up a notch.

Image

Jambalaya

Ingredients:

1 Family Size of Zatarain’s Jambalaya Mix

1 onion, chopped

1 green pepper, chopped

1 14oz can of diced tomatoes (liquid drained and reserved)

1 lb. of a smoked sausage, sliced

(1/2 Ib. of shrimp, cooked separately and mixed in at the end-optional)

3 3/4 cups liquid made up of tomato juice from drained can of diced tomatoes combined with chicken stock or water

1 tablespoon of olive oil

2 cloves minced garlic

1 tablespoon cajun seasoning ( we use homemade, but you can use Emril’s Bayou Blast seasoning, Zatarains has their own cajun seasoning and  even Penzeys has a good cajun seasoning as well)

Instructions:

ImageStart with a pan and heat up oil and sausage, this will help render out some of the fat  to coat the vegetables with.

ImageAfter sausage is browned  add in the chopped onions until thy are translucent

ImageMix in the green pepper and then add the garlic until it is fragrant.

ImageAdd in the diced tomatoes

ImageAdd the liquid mixture and cajun seasoning

ImageBring to a boil

ImageAdd in Zatarain’s jambalaya rice and mix from package, bring to a boil and then cover and reduce heat to low and cook for 25 minutes or until most of the liquid has been absorbed. Let stand for 5 minutes, stir and serve.

Roasted Mushroom Tortas

So I know I went on a rant a couple of posts ago about how  you should make Mexican night in your house more exciting, well Mr. Pea made these for us last week and let me tell you  it turned our Mexican night into a fiesta!  We are still on this healthy  kick and during the week are not indulging in meat, it’s not a crazy diet or anything, it’s just a personal choice. Good thing I got Mr. Pea to like veggies as much as I do, otherwise I think we would not be speaking at this point.  A good compromise for us, is to let him try out a new Mexican dish.  I am a big fan of the sandwich, and that is basically what a torta is, a Mexican sandwich, and it  is a delicious Mexican sandwich at that.

So next time  you head to the store to grab ingredients for your American style tacos, try making tortas instead! They can be made with meat also, we have made them with roasted pork, chicken, steak and chorizo, but I have to say I didn’t miss the meat at all in these roasted mushroom tortas we made.  I think  that  is a good rule of thumb, if you don’t miss the meat when you are eating the dish, does it really need it? Just something to think about.Don’t get me wrong I eat meat, just not as much as I used to and I think I am much healthier for it!

Roasted Mushroom Tortas

(serves 4 people)

Image

Ingredients:

For Roasted Mushrooms:

•    8 ounces crimini mushroom, stems removed, thinly sliced
•    7 ounces shiitake mushrooms, stems removed, thinly sliced
•    8 ounces oyster mushrooms, thick stems removed, thinly sliced
•    3 tablespoons olive oil
•    6 garlic cloves, thinly sliced
•    1 tablespoon fresh lime juice, from about 2 limes
•    1 teaspoon salt
•    3 tablespoons cilantro, chopped

 For the Refried Beans
•    2 tablespoons olive oil
•    2 garlic cloves, minced
•    one 15-ounce can black beans

For the Torta
•    4 bolillo rolls (El Rey Supermercado, has the best bolillo rolls I have ever had!)
•    4 ounces goat cheese or Queso Chihuahua cheese ( I am not a fan of goat cheese, but Mr. Pea is)
•    1 ½ cups arugula (can substitute  with shredded lettuce)
•    Chipolte mayo (Just mix 1/4 cup of mayo with teaspoon of Frontera Chipolte sauce)
•    Avacado, sliced
•    Sliced tomatoes (optional)
•    Sliced red onion (optional)
•    Roasted mushrooms
•    Refried black beans

Directions:
For the Roasted Mushrooms: Adjust oven rack to lower middle position and preheat oven to 375°F. Toss mushrooms with olive oil, garlic, lime juice, and salt in medium-sized bowl. Dump into 13 x 9-inch baking dish. Cover with aluminum foil. Place in oven and cook for 10 minutes. Carefully remove foil, and continue roasting until mushrooms are browned, and most of the liquid has evaporated, about 40 minutes. Remove baking dish from oven. Add cilantro to dish and toss well. Set aside.

For the Refried Beans: While mushrooms are roasting, pour two tablespoons of oil in 12-inch stainless steel skillet set over medium heat. Add garlic and cook until it just begins to brown, about one minute. Dump in beans and ½ teaspoon salt. Bring to a simmer, and then mash beans with potato masher or back of a large spoon. Keep mashing until they look like mashed potatoes, about 10 minutes. Turn off heat, and cover skillet.

For the Tortas: Slice rolls in half lengthwise, and remove some of the soft insides. Spread one ounce of cheese on cut side of each top half. Spread two tablespoons of refried beans on cut side of each bottom half.
Divide mushrooms between each bottom half. Place bottom halves on baking sheet and place in oven. Warm them for five minutes. Remove from oven, top each with a handful of arugula, a couple slices of avacado and tomato, and  a drizzle of chiplote mayo, and top half of roll. Return to baking sheet, and again transfer to oven. Warm for just two minutes. Serve immediately.

Delicioso!