Salt Cod Torta (Torta de Bacalao)

No ratings yet

Rate it:

Ingredients

4 8-inch demi-baguettes
About ⅔ cup cooked beans (any color is welcome here) with just enough liquid to cover, canned or home-cooked
1 or 2 tablespoons fresh-rendered pork lard or vegetable oil
Salt
4 cups prepared Bacalao (see link to recipe in the note above)
2/3 cup (4 ounces) pitted green olives (manzanillas are common in Mexico), finely sliced into rounds
4 large pickled jalapeños, stemmed, seeded and thinly sliced lengthwise

1
Prepare the bread. Heat the oven to 375 degrees and warm the bread for about 5 minutes to re-crisp. Split each roll in half around the equator, then pull out some of the migas (the soft bread) from the middle of each roll’s bottom half.
2
Make the bean puree. Scrape the beans into a blender or food processor, add the lard or oil and process until smooth. Taste and season with salt, if necessary.
3
Layer the Tortas. Warm the bacalao in a saucepan over medium heat, stirring regularly until steaming. Smear a portion of the bean spread over the bottom of each roll, then scoop on a portion of the warmed bacalao and spread it to cover the bread. Top with olives and pickled jalapeño slices, and you’re ready for a very good torta.