If you don't already know from my constant ramblings about this, I love Rick Bayless... yes, him, but mostly his food. In my personal blog, I talked about my love affair with his newest restaurant, Xoco. (see post)
July 17, 2010
The hubby and I have been a few times now, but one of my favorite things on the menu is abreakfast item - the open-faced torta.
It's a half torta roll, slathered in a spicy tomato broth, a poached egg on top and a few toppings like green onions, etc. I thought... how hard could it be to replicate this at home? Turns out it wasn't so hard, even if the overall flavor was my version of Rick Bayless'.
Tomato broth ingredients:
1 tablespoon olive oil
1/2 onion, minced
1 cup chicken broth
3 tablespoons tomato paste
1/4 cup ketchup
1 teaspoon smoked paprika*
1 teaspoon adobo spice mix
1 teaspoon chili powder
salt/pepper to taste
* spice amounts can be increased or omitted, but we liked it spicy.
1. Melt the butter and saute the onions until translucent
2. Add the chicken broth and tomato paste, stirring to combine
3. Add the ketchup and spices; lower heat to medium and simmer
4. Season with salt/pepper to taste
Assembling the Torta:
1. Turn your oven broiler to low and toast your torta halves (or use a plain toaster)
2. Once toasted, pour some of the broth onto the roll and allow it to soak in a bit.
3. Add a poached egg on top of this and pour a little bit more sauce.
4. Garnish with whatever you have available - we used thinly sliced green onions, slices of spicy chihuahua cheese and avocado slices.
I guarantee that once you try this easy recipe, you'll add it to your brunch repertoire as well.