Torta Recipe

Name: CHEVELANDs TORTA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 count bolillo rolls (medium); 2 tbs butter or oil for toasting; 1 cup refried pinto beans; 1 tsp vegetable oil or lard; 0.25 tsp salt; 8 oz carne asada, shredded chicken, carnitas, or breaded milanesa; 0 to taste salt; 0 to taste black pepper; 1 cup Oaxaca, mozzarella, or Chihuahua cheese (shredded); 2 tbs Mexican crema or sour cream; 1 count ripe avocado; 1 cup lettuce (iceberg or romaine), shredded; 1 count tomato, thinly sliced; 2 slices pickled jalapeños (optional); 2 tbs salsa roja or salsa verde; 1 count lime wedges (optional)

Inspired by CHEVELAND

Time30m

Serves2

Bolillo bread filled with refried beans, melted cheese, and your choice of meat, lettuce, tomato, Mexican cream and avocado slices.

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Ingredients

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Sandwich base

2 count bolillo rolls (medium)

2 tbs butter or oil for toasting

Refried beans

1 cup refried pinto beans

1 tsp vegetable oil or lard

1/4 tsp Celtic sea salt

Meat (choose one)

8 oz carne asada, shredded chicken, carnitas, or breaded milanesa

0 to taste Celtic sea salt

0 to taste black pepper

Cheese & toppings

1 cup Oaxaca, mozzarella, or Chihuahua cheese (shredded)

2 tbs Mexican crema or sour cream

1 count ripe avocado

1 cup lettuce (iceberg or romaine), shredded

1 count tomato, thinly sliced

2 slices pickled jalapeños (optional)

Condiments & finishing

2 tbs salsa roja or salsa verde

1 count lime wedges (optional)

Method

Sandwich base

prepare rolls

Slice bolillo rolls lengthwise, leaving a small hinge if desired so they stay attached. Lightly butter or brush the cut sides with the butter or oil.

Toast: Heat a skillet or griddle over medium heat. Place the rolls cut-side down and toast until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Refried beans

Warm beans: In a small saucepan, heat 1 tsp oil or lard over medium heat. Add the refried beans and stir until they loosen and are warmed through, 3–5 minutes. If too thick, add 1–2 tbsp water or broth to reach spreadable consistency.

Season to taste with 1/4 tsp salt (or to taste). Keep warm until assembly.

Meat (choose one)

If using pre-cooked meat: Reheat the 8 oz of chosen meat in a skillet over medium heat with a splash of oil until heated through, about 3–5 minutes. Season with salt and pepper to taste. For shredded chicken or carnitas, warm with 1–2 tbsp salsa or broth to keep moist.

If using carne asada or milanesa: Cook strips/pieces in a hot skillet with 1 tbsp oil until browned and cooked through (about 3–4 minutes per side for thin carne asada; 3–4 minutes per side for breaded milanesa). Slice or fold to fit the roll.

Cheese & toppings

Melt cheese on bread: Set the toasted bottom halves of the bolts on a sheet pan or skillet. Spoon a thin layer of warm refried beans over each bottom half (about 1/4 cup per roll). Sprinkle shredded cheese (about 1/2 cup per sandwich) evenly over the beans. Place briefly under a broiler or cover skillet with a lid for 1–2 minutes until cheese melts.

Slice the avocado in half, remove pit, peel, and cut into thin slices. Season avocado with a pinch of salt if desired.

Prepare fresh toppings: Slice tomato thinly and shred lettuce.

Assembly & finishing

Layer the meat directly on top of the melted-cheese-and-bean base (about 8 oz per 2 sandwiches, or split evenly).

Top meat with a couple slices of tomato, a handful of shredded lettuce, 2 tbsp Mexican crema per sandwich (or to taste), and 3–4 avocado slices. Add pickled jalapeños if using.

Spoon 1 tbsp salsa over toppings, squeeze a little lime if desired, then close the sandwich with the toasted top half of the bolillo.

Serve immediately while warm. Optionally slice each torta in half for easier eating.