Beans, Bacon and Avocado Concha Sandwich
Conchas are the most well-known Mexican pan dulce. They are eaten for breakfast with hot chocolate, coffee or milk; as an anytime pick-me-up; as part of dinner or even as dessert. They can also be the base of a satisfying sandwich, creating a welcome clash between savory and sweet. Mexicans seem to be divided on the sandwich topic: Some can’t do without them; some can’t stand them. It is a dish you will not find in a cafeteria or restaurant, but in Mexican homes and lunch boxes. The most well-known versions involve refried beans; this one is filled with chipotle refried beans, bacon and avocado. A sunny-side-up egg can be a good addition.
- Serves: 4 persons
- 2tablespoons vegetable oil
- 3tablespoons finely chopped white onion
- 1 ½cups cooked or canned black or pinto beans with their liquid
- 1tablespoon sauce from chipotles in adobo, plus 1 tablespoon chopped chipotles (optional), plus more to taste
- Coarse kosher salt (Morton)
- 4conchas with vanilla topping
- 8thick bacon slices, cooked until crisp
- 1large ripe avocado, halved, pitted, scooped and sliced
Step 1Heat the oil in a medium skillet over medium. When hot but not smoking, stir in the onion and cook until softened and browned around the edges, 4 to 5 minutes.
Step 2Add the beans and their liquid, along with the adobo sauce and the chipotles, if using. Cook over medium-high, mashing the beans thoroughly with a potato masher (or the bottom of a coffee mug) until they are warmed and begin to stick to the bottom of the skillet, about 3 minutes. Season with salt to taste.
Step 3To assemble the sandwich, slice the conchas in half horizontally. Spread a very generous ¼ cup refried beans on the bottom of each concha. Top with the bacon slices, breaking them in half to fit, and avocado slices. Top with the top half of the concha. Slice in half and serve.