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Wok eggs, fried rice and hot Dry Noodles.
Tortas, a type of Mexican sandwich, come in classic versions—and multiple variations on those classics—but they can be built any way you please. We make a hearty vegetarian version filled with sautéed mushrooms and chilies, refried beans, mashed avocado and cheese. You also could add lettuce, sliced tomatoes and cilantro. A flattish roll called telera is used for making tortas, but you can use any type of round roll with a soft interior and a thin, lightly crisp crust.
tablespoons extra-virgin olive oil, divided
ounces portobello mushrooms, stemmed, gills removed, caps sliced ¼-inch thick
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