TORTA DOG
Yield Portion Size
1 cup |
Red onion, sliced
|
1 cup |
Lime juice, fresh
|
3 tbsp |
Salt, kosher
|
3 tbsp |
Sugar
|
1 |
Bolillo roll
|
1 | |
2 oz |
Black beans, refried
|
1 oz |
Tomato, sliced
|
1/4 oz |
Lettuce, shredded
|
1 oz |
Pickled Red Onion (see recipe)
|
2 oz |
Guacamole
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 86 mg | 9% |
Carbohydrate | 55 g | 18% |
Cholesterol | 50 mg | 17% |
Total Fat | 36 g | 55% |
Iron | 5 mg | 26% |
Potassium | 522 mg | 0% |
Calories | 621 kcal | 31% |
Sodium | 1790 mg | 75% |
Protein | 22 g | 44% |
Polyunsaturated Fat | 2 g | 10% |
Saturated Fat | 12 g | 61% |
Sugars | 6 g | 1% |
Dietary Fiber | 7 g | 28% |
Vitamin C | 13 mg | 22% |
Vitamin A | 601 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Make PICKLED ONIONS: Slice onions thin and place into a mixing bowl. Cover with lime juice, salt and sugar. Stir and place in the cooler until ready to serve.
-
Step 2
Make SANDWICH: With a bread knife, cut a bolillo roll in half. Hollow out bread by removing some of the crumb.
-
Step 3
On a hot grill, butterfly and char the frank until heated.
-
Step 4
Starting with the butt of the roll, layer the following ingredients: refried black beans, grilled frank, sliced tomato, lettuce, Pickled Red Onion, guacamole, crown of bolillo roll. Plate and serve.
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