Torta de Jamón con Todo - Rick Bayless
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
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