Dios Torta de Castilla

Ingredients

In this adaptation, the traditional Mexican torta is transformed into a Castilian-Manchego delight. The original dish typically includes ingredients like avocado, jalapeños, and cilantro, which are replaced with Castilian-Manchego staples such as Manchego cheese, paprika, and cumin. The flavors are adjusted to suit the Castilian-Manchego palate, resulting in a unique and delicious twist on the classic torta. We alse have the original recipe for Dios torta, so you can check it out.

• 4 bolillos (Mexican bread rolls) or similar crusty rolls 4 bolillos (Mexican bread rolls) or similar crusty rolls
• 500g (1.1 lb) shredded chicken 500g (1.1 lb) shredded chicken
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 200g (7 oz) Manchego cheese, grated 200g (7 oz) Manchego cheese, grated
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the bolillos in half lengthwise and hollow out the insides slightly.
3. 3.
   In a large skillet, heat olive oil over medium heat. Sauté the onions, bell peppers, and garlic until softened.
4. 4.
   Add the shredded chicken, paprika, cumin, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
5. 5.
   In a separate saucepan, cook the diced tomatoes until they form a thick sauce. Season with salt and pepper.
6. 6.
   Spread the tomato sauce on the bottom half of each bolillo. Top with the chicken and vegetable mixture.
7. 7.
   Sprinkle the grated Manchego cheese over the filling.
8. 8.
   Place the tortas on a baking sheet and bake for 10-15 minutes, or until the cheese is melted and bubbly.
9. 9.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Manchego cheese — Opt for aged Manchego cheese for a stronger flavor profile.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the chicken and vegetable mixture.
• Serve the tortas with a side of pickled vegetables for added tanginess.
• If you prefer a crispier bread, lightly toast the bolillos before assembling the tortas.
• Customize the filling by adding sliced olives or roasted red peppers for extra flavor.
• Make a double batch of the tomato sauce and use it as a dipping sauce for the tortas.

Serving advice

Serve the Dios Torta de Castilla warm, accompanied by a fresh green salad. Cut the tortas in half diagonally for an elegant presentation.

Presentation advice

Arrange the tortas on a platter, garnished with fresh parsley or cilantro leaves. Drizzle a little extra tomato sauce over the top for an appetizing touch.