Torta de Chicharrón Prensado Vegetal

Torta de Chicharrón Prensado Vegetal is a delicious vegetarian Mexican burger that combines the savory flavors of pressed vegetable chicharrón with fresh toppings. This dish offers a satisfying crunch and a burst of flavor, perfect for a hearty meal.

Ingredients

• Vegetable chicharrón - 200 grams
• Cornmeal - 100 grams
• Water - 150 milliliters
• Salt - 1 teaspoon
• Ground cumin - 1/2 teaspoon
• Oregano - 1/2 teaspoon
• Vegetable oil - 2 tablespoons
• Avocado - 1 medium, sliced
• Tomato - 1 medium, sliced
• Red onion - 1/2 medium, thinly sliced
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Fresh jalapeño - 1, sliced (optional)
• Burger buns - 2

Steps

1. In a mixing bowl, combine the cornmeal, water, salt, cumin, and oregano. Mix until a smooth batter forms.
2. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour half of the batter into the skillet, spreading it into a round shape. Cook for 3-4 minutes on each side until golden brown. Repeat with the remaining batter to make a second patty.
3. In the same skillet, add the vegetable chicharrón and cook for about 5 minutes, allowing it to crisp up slightly.
4. To assemble the tortas, spread a layer of the pressed vegetable chicharrón on the bottom half of each burger bun.
5. Top with the cornmeal patty, followed by sliced avocado, tomato, red onion, and fresh cilantro.
6. If desired, add sliced jalapeño for extra heat. Squeeze lime juice over the top.
7. Place the top half of the burger bun on and serve immediately with extra lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• High in fiber from cornmeal and vegetables, promoting digestive health.
• Rich in healthy fats from avocado, supporting heart health.

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