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A torta is a type of Mexican sandwich, often served on a soft roll called a telera and packed with all kinds of delectable fillings. These chorizo-spiced delicata squash tortas—from Esteban Castillo’s Chicano Eats: Recipes from My Mexican-American Kitchen—are a vegetarian version we’re itching to make for fall.
“My dad has been working in construction for most of his life,” Castillo writes, “and for as long as I’ve known him, he has woken up at 4 a.m. every day to make the long commute to different jobs around Los Angeles. Mi mamá has woken up just as early to make sure he has lunch to take with him. When there wasn’t any meat or leftover proteins, she’d pack him a very basic torta with slices of tomato, crema, and queso fresco. It was so simple, yet satisfying, and it is one of the tortas that I have gone back to time and time again.
“Her torta has evolved in my hands,” he continues, “and now includes roasted delicata squash tossed in my very own chorizo spice blend. If you don’t feel like making tortas, this recipe doubles as a taco recipe! Simply sauté the squash, toss it in the chorizo spice mix and serve it on a tortilla with your favorite taco fixings.”
From the book Chicano Eats: Recipes from My Mexican-American Kitchen by Esteban Castillo. Copyright © 2020 by Esteban Castillo. Published on June 30, 2020 by Harper Design, an imprint of HarperCollins Publishers. Reprinted by permission.
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