Torta de Jamón con Todo

Name: Torta de Jamón con Todo
Ingredients: About ⅔ cup cooked beans (any color is welcome here) with enough liquid to cover, canned or home-cooked; 1 or 2 tablespoons fresh-rendered pork lard , bacon drippings or vegetable oil; Salt; 1/3 cup mayonnaise; 1/3 cup Mexican crema , creme fraiche or sour cream; 4 teleras , split in half around the equators, warmed to re-crisp; 8 to 12 nice slices (10 to 12 ounces) ham–I like a good-quality smoky one; 12 slices (8 to 10 ounces) Chihuahua or Mexican Manchego cheese (or other melting cheese like Jack, Colby or mild cheddar); OR 12 slices (8 to 10 ounces) Mexican queso fresco or queso panela; 1 large ripe tomato, cored and sliced; 1 large ripe avocado, cut in half, pit removed, flesh scooped from the skin and sliced; 4 large pickled jalapeños, stemmed, seeded and thinly sliced lengthwise

www.rickbayless.com

A well-made ham torta makes a ham sandwich look puny. First, it’s the bread, the telera with its crustiness and soft crumb.

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Ingredients

About ⅔ cup cooked beans (any color is welcome here) with enough liquid to cover, canned or home-cooked
1 or 2 tablespoons fresh-rendered pork lard , bacon drippings or vegetable oil
Salt
1/3 cup mayonnaise
1/3 cup Mexican crema , creme fraiche or sour cream
4 teleras , split in half around the equators, warmed to re-crisp
8 to 12 nice slices (10 to 12 ounces) ham–I like a good-quality smoky one
12 slices (8 to 10 ounces) Chihuahua or Mexican Manchego cheese (or other melting cheese like Jack, Colby or mild cheddar)
OR 12 slices (8 to 10 ounces) Mexican queso fresco or queso panela
1 large ripe tomato, cored and sliced
1 large ripe avocado, cut in half, pit removed, flesh scooped from the skin and sliced
4 large pickled jalapeños, stemmed, seeded and thinly sliced lengthwise