It is so late in the week that I can’t remember why I decided to make non-tortas for lunch this week. I think it was because I found this bread I really like at my supermarket but have run out of things I want to put on it. (One week of turkey is really all I can handle.) So I decided to use them to make totally inauthentic tortas. Or cemitas. I don’t know the difference; I’m very sorry. (You know what’s weird? This is not the first time I’ve looked at that link.)
So I think the main quality of cemitas and tortas is the bread they’re made with, so I completely failed from the start. It occurred to me later that I probably could have done it right—there is an amazing-smelling Mexican bread store literally right next door—but I went the whole-wheat route because I suffer from extreme, constant hunger.
Anyway. These are sandwiches inspired by tortas. I used Goya refried beans, because I was lazy, and mozzarella cheese, because I had a lot left and didn’t think I would be able to get through a whole ball of Oaxaca cheese before it went moldy. (They taste and feel very similar to me—or at least they do when you buy the inauthentic, un-fresh kind you get in supermarkets—so I didn’t worry about it too much. But now I feel like if they are really that similar, I should have just bought Oaxaca cheese and used the leftover for baked ziti. Would that have been weird? I have a feeling I will find out at some point.) I used a quick recipe to make pickled jalapeños rather than Pati Jinich’s recipe, because by the time I realized they would be sitting in the fridge all night anyway it was too late and I had none of the ingredients for Pati’s (probably better) version. Or I didn’t want to scale down a recipe that called for three pounds of jalapeños into one that used no more than six jalapeños.