Surf & Turf Torta

To prepare Habanero Lime Aioli, place egg yolk, lime juice, pepper, mustard and salt in blender. Pulse until blended then slowly pour in oil until emulsified and thick. Remove from blender to container and set aside.

To prepare Chorizo Bean Spread, place beans in stock pot and cover with cold water. Allow to soak overnight. Drain beans, return to stock pot and cover with water. Add epazote, if desired, and simmer beans for 2-1/2 hours, until soft. Season with salt. Heat large saucepan over medium-high heat. Add chorizo and cook, breaking into crumbles. Add cooked beans and simmer for 20 minutes. Mash beans with potato masher or immersion blender.

To prepare Tortas, clean and heat grill. Place butter, chipotle peppers, lime juice, cilantro, salt and pepper in blender or food processor; purée until smooth. Season skirt steak, panela cheese slices and lobster tail with salt and pepper. Rub all with chipotle butter. Grill lobster on prepared grill flipping once, 4 minutes per side. Grill steak, flipping once, 3 minutes per side. Grill cheese, flipping once, 2 minutes per side. Cook French fries until crisp, then toss with cotija cheese. Place rolls on grill and cook until lightly toasted. Slice steak and lobster across the grain.

To assemble Tortas, spread bottom half of each roll with bean spread. Place escabeche mix over spread. Spread sliced steak over escabeche. Top with lobster and cotija french fries. Top with grilled cheese slices. Top with lettuce and tomato. Spread top of grilled roll with Habanero Lime Aioli. Place sliced avocado over aioli. Put sandwich halves together and wrap roll tightly in sandwich paper. Secure with toothpick and cut in half to serve.

Recipe developed by Gina Galvin, Mood for Food Consulting, San Juan Capistrano, Calif.