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Torta Recipe

Name: El Charro Mexican Restaurants TORTA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each bolillo or telera rolls (medium); 0.5 cups mayonnaise; 1 cups refried beans (smooth); 0.25 cups sliced pickled jalapeños; 0.75 lbs thinly sliced beef (flank or skirt steak); 0.75 lbs pork carnitas, shredded; 0.5 lbs sliced deli ham; 0.75 lbs grilled chicken breast, thinly sliced; 1 tbs vegetable oil (for cooking); 1 tsp salt; 0.5 tsp black pepper; 2 cups shredded lettuce (iceberg or romaine); 2 each ripe tomato, thinly sliced; 2 each ripe avocado; 0.5 cups sliced white or yellow onion (optional); 1 cups cheddar or Oaxaca cheese, sliced or shredded; 1 each fresh lime; 0.25 cups hot sauce or salsa verde; 0.5 tsp ground cumin (optional, for beef/pork); 0.5 tsp garlic powder (optional); 2 tbs butter (for toasting rolls)

Inspired by El Charro Mexican Restaurant

Time45m

Serves4

Mexican sandwich made with fresh bread. Your choice of meat: Beef, pork, ham, or chicken. Topped with lettuce, tomatoes, cheese, jalapenos, & avocado.

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Ingredients

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Bread & Spreads

4 each bolillo or telera rolls (medium)

1/2 cups Mayonnaise

1 cups refried beans (smooth)

1/4 cups sliced pickled jalapeños

Proteins (choose one)

3/4 lbs thinly sliced beef (flank or skirt steak)

3/4 lbs pork carnitas, shredded

1/2 lbs sliced deli ham

3/4 lbs grilled chicken breast, thinly sliced

1 tbs vegetable oil (for cooking)

1 tsp Celtic sea salt

1/2 tsp black pepper

Vegetables & Toppings

2 cups shredded lettuce (iceberg or romaine)

2 each ripe tomato, thinly sliced

2 each ripe avocado

1/2 cups sliced white or yellow onion (optional)

1 cups cheddar or Oaxaca cheese, sliced or shredded

1 each fresh lime

1/4 cups hot sauce or salsa verde

Finishing & Seasoning

1/2 tsp ground cumin (optional, for beef/pork)

1/2 tsp garlic powder (optional)

2 tbs butter (for toasting rolls)

Method

Bread & Spreads

Slice each bolillo or telera roll horizontally, leaving one side attached if desired to create a hinge. Lightly spread 1/8 cup mayonnaise on the bottom half of each roll.

Spread about 2 tablespoons of warm refried beans over the bottom mayonnaise layer of each roll. This helps keep the sandwich moist and adds flavor.

Melt butter in a skillet over medium heat. Place assembled bottoms (bread with mayonnaise and beans) face down briefly, 30–45 seconds, just to lightly toast the bean side and warm the bread. Remove and set aside.

Proteins (choose and prepare one)

Beef (flank or skirt steak)

Pat steak dry and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin and 1/4 tsp garlic powder if using. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering. Sear steak 3–4 minutes per side for medium-rare (longer if you prefer well done). Remove and let rest 5 minutes, then thinly slice against the grain into pieces suitable for sandwich filling.

Pork (carnitas style)

If using pre-cooked carnitas, reheat in a skillet with 1 tablespoon oil over medium heat until warmed and edges crisp, about 4–6 minutes. Season with a pinch of salt and pepper and a sprinkle of cumin and garlic powder if desired.

Ham (deli)

If using deli ham, you can serve cold or warm: to warm, heat a skillet over medium and quickly warm slices 1–2 minutes per side with a small pat of butter until heated through and slightly caramelized.

Chicken (grilled breast)

Season chicken with 1/2 tsp salt and 1/4 tsp black pepper and 1/4 tsp garlic powder. Grill or sear 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then thinly slice for the sandwich.

Vegetables & Toppings

Thinly slice tomatoes and onions (if using). Shred the lettuce and place in a bowl; squeeze the juice of the lime over the avocado halves and lightly mash or slice them to prevent browning.

Assemble cheese and jalapeños: arrange slices or sprinkle shredded cheese and have pickled jalapeños ready to add a spicy note.

Warm the top halves of the rolls in the same skillet for 30 seconds butter-side down if you like a slightly crisp top.

Assembly

On each prepared roll bottom (mayo + beans), layer your chosen protein evenly across the four sandwiches.

Immediately top the protein with a layer of shredded lettuce, 3–4 tomato slices, a few onion slices if using, and sliced or mashed avocado (about 1/2 avocado per sandwich).

Sprinkle or place cheese over the avocado and protein. Add a few pickled jalapeño slices to each sandwich to taste.

Drizzle about 1 tablespoon hot sauce or salsa verde over each sandwich (adjust to taste). Close the sandwich and press gently to compact.

If desired, place assembled sandwiches back in the skillet, press lightly with a spatula or a heavy pan, and toast 1–2 minutes per side over medium-low to meld cheese and warm through.

Cut each torta in half crosswise and serve immediately with extra lime wedges and hot sauce on the side.