WGN-TV's midday news recently invited Hinsdale's Executive Chef Yanni Sanchez on air to demonstrate her culinary twist on a popular ethnic staple - Mexican sandwiches called tortas - which are served on bread instead of tortillas.
Yanni's tortas are featured at CiNe Restaurant, a modern taqueria featuring contemporary Mexican cuisine. The popular spot has expanded its menu to include classic family favorites at lunch and dinner.
The classics of CiNe include burritos, Mexican steak torta with fries, gorditas, burritos, huarache, tortas, enchiladas, chimichangas and traditional tamales all served with rice and beans.
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“Even though we’re known for Mexican cuisine created with a French twist, we also want to offer our customers some traditional items that are family favorites,” said Chef Yanni. “And we do a little something special with those, too.”
Chef Yanni has distinguished herself by using French-techniques to craft Mexican ingredients into beautifully presented and authentic Mexican dishes.CiNe is located in a historic building at 29 E. First Street in Hinsdale which formerly housed the iconic Hinsdale Theatre. The restaurant recently celebrated its one year anniversary.
RECIPE FOR TORTA AHOGADA
Pork Filling
1lb pork – butt, shoulder or any other cut
32 oz olive oil
3 bay leaves
4oz of coca cola
4oz of orange juice
salt, pepper
Cut the meat in small pieces, add salt and pepper. Then put in a deep pan and add olive oil, Coca Cola, orange juice and bay leaves. Cook in stove top low heat for one hour until the meat is tender. Shred the meat when cooked.
Garlic Puree
3 oz. peeled garlic
2 oz. cream
salt
cayenne pepper
In a pan put the garlic along with olive oil to your liking. Then put in the oven at 250f until golden brown. When roasted, put in a blender, add cream, salt and cayenne pepper to your liking and set aside.
Black Beans Puree
Puree canned black beans (use only 2 oz. per torta)
Salsa
4 Pieces of guajillo pepper
1/2 ounce of chile arbol
2 peeled garlic cloves
2 tomatoes
3 oz of chopped onion
pinch of oregano
2 oz. chicken stock
On a baking tray put the guajillo, arbol peppers, tomato, garlic, onion and oregano. Drizzle with olive oi . Cook everything in the oven at 250 f for 20 minutes. When cooked, blend everything with 2 oz. of chicken stock. Strain the salsa and then cook in a small pot with olive oil for 20 minutes and finish with salt and pepper to your liking. Set aside.
To assemble, cut the cibatta bread in half and spread one side with the black bean puree and the other side with the garlic puree. On the bottom half start building in the following order: A handful of mixed greens; shredded pork (carnitas); avocado slices; slices of red onion;slices of jalapeno; cilantro. Assemble and cover with sauce.
