Food & Beverage Chipotle Rubbed Cod Tail Torta Feb 12, 2010 Chipotle Rubbed Cod Tail Torta Source: Source: FPI Print This Recipe Yield: Approximately 10 portions Ingredients & Directions 10 3 5 20 1/4 C. 20 1 can 1 tsp. 1/2 C. 1 Tbsp. 1 Tbsp. Cod tails Standard French baguettes cut into 10- 6” pieces Ripe avocado Ripe tomato slices Fresh cilantro, chopped Slices Monterey Jack Cheese Chipotle en Adobo Cumin seed, toasted, ground Olive oil Frozen orange juice concentrate Honey Salt & pepper to taste Method Remove chipotle peppers from can and rinse to remove most residual adobo. Place in blender and pulse until peppers have lost their shape. Add cumin, oil, orange juice concentrate and honey and blend until well incorporated. Divide into two air-tight containers and set aside. Place Cod tails on lined sheet pan and brush with blended mixture from 1st container. Cook as directed or until cod reaches internal temperature of 160 degrees. Remove from oven and baste with mixture form 2nd container and let rest for 2 minutes. Build Tortas by placing avocado on bottom bun, then layer with Cod tail, tomato, cheese and top bun. Place Tortas in sandwich press and toast. Serve with chips and salsa or Latin style slaw. Table of Contents Southwest Veggie Wrap French Vanilla Iced Latte Closing Time Slider Fresh baked slider buns with Bridgford Frozen Rolls Dough Butterball Just Perfect Turkey Sandwich Cod Antipasto Butterball Roasted Turkey Breast 0 comments Hide comments Comment * Switch to plain text editorMore information about text formats Text format CommentsPlain text CommentsAllowed HTML tags: <em> <strong> <blockquote> <br> <p>Plain textNo HTML tags allowed.Web page addresses and e-mail addresses turn into links automatically.Lines and paragraphs break automatically. PublishLog in or register to comment Save Leave this field blank Recommended ReadingOne On One: Founder of hot campus concept Chick-N-Bap on business during the pandemic and a whole new kind of fast-casual fusionFeb 26, 2021FM On Demand: UNC Health goes around the world and shares tips for cooking with plantainsFeb 25, 2021Chefs to Watch: Morehead State University’s Aramark Sous Chef Brittani Ratcliff takes Gordon Ramsay’s ‘Hell’s Kitchen’ by storm on TV, does the same in real lifeFeb 25, 2021Viewpoint: Is innovation in foodservice dead? Or just sleeping?Feb 23, 2021 Load More
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