10 3 5 20 1/4 C. 20 1 can 1 tsp. 1/2 C. 1 Tbsp. 1 Tbsp.
| Cod tails Standard French baguettes cut into 10- 6” pieces Ripe avocado Ripe tomato slices Fresh cilantro, chopped Slices Monterey Jack Cheese Chipotle en Adobo Cumin seed, toasted, ground Olive oil Frozen orange juice concentrate Honey Salt & pepper to taste
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| Method
- Remove chipotle peppers from can and rinse to remove most residual adobo.
- Place in blender and pulse until peppers have lost their shape.
- Add cumin, oil, orange juice concentrate and honey and blend until well incorporated.
- Divide into two air-tight containers and set aside.
- Place Cod tails on lined sheet pan and brush with blended mixture from 1st container.
- Cook as directed or until cod reaches internal temperature of 160 degrees.
- Remove from oven and baste with mixture form 2nd container and let rest for 2 minutes.
- Build Tortas by placing avocado on bottom bun, then layer with Cod tail, tomato, cheese and top bun.
- Place Tortas in sandwich press and toast.
- Serve with chips and salsa or Latin style slaw.
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