Torta Recipe

Chipotle mayonnaise

If you don't have chipotle mayo ready, mix 1/4 cup mayonnaise with 1 to 2 teaspoons adobo sauce from canned chipotles (or 1 minced canned chipotle for more heat). Stir until smooth and refrigerate until assembly.

Warm beans

Warm 1 cup refried black beans in a small saucepan over low heat, stirring occasionally. If using whole black beans, simmer with 1-2 tablespoons water for 3–5 minutes until heated through and slightly thickened. Keep warm.

Grilled steak

Pat 1 lb thinly sliced steak dry and season with 1 tsp salt and 1/2 tsp pepper. Heat 1 tablespoon oil in a heavy skillet or preheat a grill to high. Cook steak slices 1–2 minutes per side until browned and medium-rare to medium (depending on thickness). Remove and let rest 3 minutes, then slice if needed to fit rolls.

Grilled chicken

Season 1 lb thinly sliced chicken breast with 1 tsp salt and 1/2 tsp pepper. Heat 1 tablespoon oil in skillet or grill over medium-high and cook 3–4 minutes per side until internal temperature reaches 165°F (74°C). Remove and rest 3 minutes, then slice.

Milanesa (beef or chicken)

Place 1/2 cup flour, 2 beaten eggs, and 1 cup breadcrumbs in three shallow bowls. Season meat pieces with 1 tsp salt and 1/2 tsp pepper. Dredge each piece in flour (shake off excess), dip in beaten eggs, then press into breadcrumbs to coat. In a large skillet, heat 1 to 2 tablespoons oil over medium-high heat. Fry breaded cutlets 2–3 minutes per side until golden and cooked through. Drain on paper towels and slice to fit rolls.

Ham option

If preparing ham torta, lightly warm 8 slices of deli ham in a skillet for 30–60 seconds per side or until just heated and slightly caramelized edges.

Preheat oven to 350°F (175°C) or heat a skillet. Split 4 bolillo/telera rolls horizontally but leave one side attached if desired. Lightly toast cut sides in oven (5–7 minutes) or in a hot, dry skillet until golden and crisp.

Spread about 1 tablespoon mayonnaise on the bottom half of each roll and 1 tablespoon chipotle mayonnaise on the top half (adjust to taste).

Spread approximately 3 tablespoons warm refried black beans on the bottom half of each roll, smoothing into an even layer.

Place the chosen protein on top of the beans: about 4 oz steak, 4 oz grilled chicken, one sliced milanesa cutlet, or 2 slices warmed ham per sandwich. Top the protein with roughly 2 tablespoons shredded mozzarella each so it melts slightly from the warm protein.

Add vegetables: divide 1/4 cup sliced tomatoes, 2 tablespoons sliced onion, 1/2 cup shredded lettuce, and several slices from the avocado across each sandwich. Sprinkle a pinch (about 1/8 tsp) of salt over avocado/tomato if desired and squeeze a little lime if using.

Close sandwiches, press lightly, and if desired return to skillet or press sandwich in a plancha/panini press for 1–2 minutes to meld flavors and further warm the bread. Serve immediately.