Recipe by Eddie Sell
- 1 bottle Sierra Nevada pale ale
- 3 pounds shrimp, shelled, deveined and tails removed
- 6 bolillos (Mexican bread rolls)
- 1 onion, diced medium
- 1 red bell pepper, diced medium
- 1 anaheim or pasilla pepper, seeded and diced
- 2 limes, juiced
- 2 to 3 tablespoons olive oil
- 2 chipotle peppers in adobo sauce, diced small
- 2 tablespoons garlic, minced
- 1 tablespoon honey
- salt and black pepper, to taste
- 1 head lettuce, shredded
- 4 tomatoes, sliced
- 1 cup queso fresco (Mexican cheese), crumbled or grated
- refried black or pinto beans (homemade or canned)
- fresh salsa, guacamole or hot sauce (optional)
• In a large skillet, heat oil over a medium-high heat. Add the onion, peppers, salt and black
pepper and sauté for 5 to 7 minutes or until vegetables soften slightly. Add the chipotle pepper, garlic and honey, and sauté 1 minute more. Add the shrimp and cook until the shrimp turn pink and curl up.
• Deglaze the skillet with the lime juice and 1⁄2 of the beer; stir and cook 1 minute, being careful not to overcook. Remove the skillet from heat and transfer the shrimp mixture to a large platter or baking sheet to cool slightly.
• Slice the bolillo bread in half. Brush the bread with butter or olive oil, and toast on a grill,
in a dry skillet or under a low broiler.
• To build the torta, add warm, refried beans to the bottom slice of bread and top with queso fresco. Add a layer of shrimp, then finish with lettuce, tomato and other traditional fixings such as hot sauce, salsa or guacamole; top the stack with the second slice of bread and serve.