Best 3 Oscars Torta Recipes

OSCAR'S TORTA

Steps:

• Preheat oven to 425 degrees. Butter three 9-inch round cake pans, and line bottoms with parchment; butter parchment. Separate eggs, placing 12 egg whites in 1 bowl and 8 egg yolks in another (reserve remaining 4 yolks for another use). Beat egg whites with a mixer until stiff peaks form. Gently fold in hazelnuts and confectioners' sugar. Divide among pans, and bake until golden brown and a toothpick inserted into centers comes out clean, about 20 minutes. Let cakes cool in pans 10 minutes. Invert cakes onto wire racks, and let cool completely. (Cake layers can be made 1 day ahead, wrapped tightly in plastic wrap, and refrigerated.)
• Lightly whisk egg yolks in a bowl set over a pot of simmering water. Whisk in cream, granulated sugar, and salt, whisking constantly until mixture is thickened and coats the back of a spoon. Remove from heat, and let cool in a bowl of ice water until cold (you should have 2 cups).
• Melt butter (do not let it color), and add vanilla. Stir into egg-yolk mixture. Place 1 cake layer on a cake stand or serving plate, and spread with 1/2 cup glaze. Repeat with a second layer and another 1/2 cup glaze. Place third layer on top, and spread with remaining 1 1/2 cups glaze, letting it drip down sides of cake. Dust with confectioners' sugar, and garnish with almonds. Refrigerate until ready to serve.

MEXICAN STEAK TORTA

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
• Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
• Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
• Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.

AUTHENTIC MEXICAN TORTA - TORTAS AHOGADAS

Steps:

• Preheat an oven to 475 degrees F (245 degrees C).
• Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
• Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
• Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
• Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
• To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.