Food & Drink Chipotle Rubbed Cod Tail Torta Feb 12, 2010 Chipotle Rubbed Cod Tail Torta Source: Source: FPI Print This Recipe Yield: Approximately 10 portions Ingredients & Directions 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 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. Table of Contents Iceberg Babies® Asian Hand Rolls Crab Cakes Butterball Just Perfect Turkey Sandwich Cranberry Walnut Muffins Butterball Roasted Turkey Breast Greek Pesto Sandwich with Roasted Arctic Char Southwest Chophouse Salad Basil Strawberry Lemonade French Toast With Peaches And Wisconsin Mascarpone Cream Cod Antipasto Seared Sea Scallops with Mushroom Raisin Goulash Fresh Baked Slider Buns with Bridgford Frozen Rolls Dough Recommended ReadingAn inside look at the James Beard Awards and creamsicle drinksApr 16, 2024New on the menu: Eggplant ‘shoes’ and Lebanese flatbreadApr 12, 2024Goodbye In the Kitchen with Bret Thorn, and hello Menu TalkApr 10, 2024Pepe Moncayo’s food at Cranes in Washington, D.C., reflects the sum of his experienceApr 09, 2024 Load More