Mexican Tortas With Black Beans And Chorizo

Tonight we get to try a Rick Bayless recipe.   I'm so excited!!! It was all I thought it would be. It was simple and amazing.  I don't like to mess with a master but I did change the recipe a tad.  We didn't care for the pickled jalapenos, so we took them off.  I don't have a Latin market nearby so I used hoagie rolls from the bakery. The biggest divergence was we added fresh cilantro to the sandwiches, YUM!  The beans are so amazingly tasty, we are very sad that there are so few of them left., (I'm looking at you my dear. TWO sandwiches?!) On the bright side, really easy to make, so we can have them again any time:)

  
Mexican Tortas With Black Beans And ChorizoYield: 4 Servings

      1 T  vegetable oil,plus more for brushing
    1/2 lb fresh Mexican chorizo casings removed
      2    fifteen ounce cans black beans,drained
           Salt and freshly ground pepper
      4    Mexican bolillo or telera rolls (see Note),or kaiser rolls, split
      4    ounces fresh goat cheese softened
      1    Hass avocado,thinly sliced
           Shredded romaine lettuce and sliced pickled jalapeños,for garnish
[Note: Tortas are like Mexican hoagies. In this easy recipe, Rick
Bayless spices black beans with crumbly Mexican chorizo, then spreads
the mixture on soft Mexican bolillo rolls. Kaiser rolls also work well.
Our Pairing Suggestion Foods as rich and earthy as black beans and
chorizo might work well with a lighter-style Bergundy Pinot Noir, but
these tortas are probably best with a cool, malty Mexican beer like
Negra Modelo or Dos Equis Amber.
]
1. In a large skillet, heat the 1 tablespoon of vegetable oil. Add the
chorizo and cook over moderate heat, stirring to break up any lumps,
until the meat is browned and no trace of pink remains, about 10
minutes. Add the beans and, using a potato masher, mash until creamy.
Cook, stirring often, until hot, about 4 minutes. Season with salt and
pepper, cover and keep warm.
2. Heat a griddle or large skillet over moderately high heat. Using
your hands, pull out some of the bread from the centers of the rolls to
create a small cavity. Brush the cut sides of the rolls with vegetable
oil. Transfer the rolls, cut sides down, to the griddle and cook until
toasted, about 2 minutes. Turn and cook for about 1 minute longer,
until slightly crisp. Transfer to a work surface, cut sides up.
3. Spread the tops of the bolillo rolls with the goat cheese. Spread
the bottoms with 2 cups of the mashed black beans; reserve the
remaining beans for another use. Top the beans with the avocado,
lettuce and pickled jalapeos. Close the sandwiches, cut in half and
serve.
Make Ahead The chorizo-and-black-bean filling can be refrigerated for
up to 2 days. Reheat gently before using. Notes Bolillo and telera
rolls, the two classic breads for Mexican tortas, are 6-inch-long oval
rolls that are similar to hoagies or soft baguettes; telera rolls are
slightly flat. Both types of rolls are available at Latin supermarkets.