Mexican Torta

Preheat the oven to 400 °F. Put the flours in a large bowl with the cornmeal, baking powder, chipotle powder, sweet paprika, and 1 teaspoon salt; mix together with your hands. Add 3 tablespoons oil and 1/2 cup warm water and mix with your hands until smooth and elastic; the dough should come together in a well-defined, fairly sticky but easy-to-handle ball. This process will take just about 1 minute. If it’s too dry, add more water 1 tablespoon at a time and mix well.

Divide the dough in half. Press out each dough ball into a 2-inch-thick round on the baking sheet, almost like football-shaped rolls. Coat your hands with a little oil if the dough is sticking to them. Drizzle over 1 tablespoon of oil and coat the dough and baking sheet. Bake until it’s set and lightly golden on top, 25 to 30 minutes.

Peel and chop the onion. Put a large skillet over medium heat and add 1 tablespoon of oil. Once the oil is hot, add the onion and cook until translucent, 4 to 5 minutes. Add the cumin and a pinch of salt and pepper. Drain the beans and add them to the skillet along with 1 tablespoon of water and cook for a minute. Mash with a fork or wooden spoon until they’re the texture of refried beans. Cook until hot, about 5 minutes, and cover to keep warm.

To pickle the jalapeños, slice them into rounds and add them to a small saucepan with the vinegar, 1 cup of water, a large pinch of salt, and the sugar. Bring to a boil and turn off the heat. Remove them, along with the liquid, to a heat-proof glass bowl to cool.

Once the bread comes out of the oven, let it rest for a moment before slicing lengthwise. Rinse and cut the avocado in half; remove the pit and then slice. Rinse the lime and cut it in half. Squeeze the lime half over the avocado and sprinkle with salt. Put the cabbage in a bowl and squeeze the other lime half over; season with salt and pepper. Rinse and slice the tomato.

Rinse and pick the cilantro leaves from the stems. To assemble the tortas, put a layer of the beans on the bottom pieces of bread and top with the avocado slices, jalapeño, tomato, and cilantro. Spread some of the Fabanaise on both sandwiches and serve with the cabbage.