Contigo® Mango Habanero Torta


  1. Toss meat with mango habanero seasoning, cover and refrigerate overnight.
  2. Whisk together mayonnaise and guacamole then refrigerate for service.
  3. In a bowl combine, cabbage, poblano, cilantro, lime juice, cumin, chili powder, some salt and pepper along with olive oil. Refrigerate overnight for best flavor.
  4. Heat oil on griddle or sauté pan over medium high heat.
  5. Portion meat into six ounces per sandwich.
  6. Cook meat for 2-3 minutes then top with cheese and cap with a pan to melt.
  7. Spread guacamole and mayo blend on bread then add some sliced jalapenos followed by beef with melted cheese then top with slaw and take a bite.


  • 4 ea Heritage Ovens® Bread, French, 8 in. sliced, toasted
  • 12 oz Contgio® beef, 1/2 in. diced
  • 2 tbsp Magellan® mango habanero seasoning
  • 1 tbsp Roma® Oil, Olive
  • 3/4 cup Corazo® Cheese, Monterey Jack, shredded
  • 1 cup Peak Fresh Produce® Cabbage, Red, fine shred
  • 1 cup Peak Fresh Produce® cabbage green, fine shred
  • 2 tsp Peak Fresh Produce® Cilantro, chopped
  • 2 ea Peak Fresh Produce® Poblano Peppers, roasted, peeled, seeded then julienne
  • 1/2 cup Ascend® Juice, Lime
  • 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
  • 1 tbsp Roma® Cumin, Ground
  • 1 tsp Roma® Chili Powder
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Magellan® Black Pepper, ground
  • 3 ea Peak Fresh Produce® Jalapeño Pepper(s), sliced on bias and seeded
  • 1/2 cup Contigo® western style guacamole
  • 2 tbsp West Creek® Mayonnaise