Mexican Torta Recipe

Name: El Saltillo | Mexican Restaurants Mexican Torta Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces bolillo or telera rolls; 1 cup refried beans (canned or homemade); 500 g cooked deli-style carnitas or shredded roast pork; 1 cup Monterey Jack or Oaxaca cheese, sliced or shredded; 2 pieces avocado, sliced; 1 piece Roma tomato, thinly sliced; 0.5 cup white onion, thinly sliced; 1 cup iceberg lettuce, shredded; 2 tbsp pickled jalapeños (optional); 0.5 cup mayonnaise; 0.25 cup Mexican crema or sour cream; 1 tsp chipotle in adobo, finely chopped; 1 tbsp lime juice; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp butter; 1 tbsp vegetable oil

Inspired by El Saltillo | Mexican Restaurant

Time40m

Serves4

Tortas are a staple of Mexican street food, and we've managed to do a pretty good job at matching the taste of this popular Mexican sandwich.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sandwich

4 pieces bolillo or telera rolls

1 cup refried beans (canned or homemade)

1 1/8 lb (500 g) cooked deli-style carnitas or shredded roast pork

1 cup Monterey Jack or Oaxaca cheese, sliced or shredded

2 pieces avocado, sliced

1 piece Roma tomato, thinly sliced

1/2 cup white onion, thinly sliced

1 cup iceberg lettuce, shredded

2 tbsp pickled jalapeños (optional)

Condiments & Spread

1/2 cup Mayonnaise

1/4 cup Mexican crema or sour cream

1 tsp chipotle in adobo, finely chopped

1 tbsp ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

For heating / finishing

2 tbsp Butter

1 tbsp Tuscany sunflower oil

Method

Sandwich

Prepare bread

Slice each bolillo or telera roll horizontally, leaving one side hinged if you prefer, or cut fully through. Using a spoon or knife, hollow slightly to make room for fillings but keep enough crumb so the roll holds together.

Warm and toast rolls

Heat a large skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil to the pan. When butter melts and the oil shimmers, place rolls cut-side down and toast until golden and crisp, about 2–3 minutes. Remove and set aside.

Heat meat

In the same skillet (add a touch more oil if needed), warm the carnitas or shredded pork over medium heat until heated through and slightly crisp on the edges, about 4–6 minutes. Season with a pinch of salt and pepper if it needs it. Keep warm.

Warm beans and melt cheese

Warm the refried beans in a small saucepan over low heat until spreadable, about 3–4 minutes. If desired, spread warmed beans on the bottom half of each toasted roll, then layer warm pork and top with Monterey Jack or Oaxaca cheese so it melts from the heat (or place assemblies under a broiler for 30–60 seconds to melt).

Assemble fresh toppings

On the top half of each roll spread the chipotle-mayo (see Condiments & Spread). Add sliced avocado, tomato slices, shredded lettuce, and thinly sliced onion. Add pickled jalapeños to taste.

Finish

Close the sandwich and press lightly. If you like a pressed torta, return to the hot skillet and press with a spatula or a weight 1–2 minutes per side to warm through and crisp exterior. Slice in half and serve immediately.

Condiments & Spread

Make chipotle mayo: In a small bowl combine mayonnaise, Mexican crema (or sour cream), finely chopped chipotle in adobo, lime juice, salt, and black pepper. Whisk until smooth and taste; adjust salt or chipotle for heat. Refrigerate until ready to use. This yields enough to smear on 4 sandwiches.

For heating / finishing

If you want a more authentic street-style finish, heat a clean cast-iron or griddle over medium-high, add a pat of butter, and press assembled tortas cut-side down for 30–60 seconds to meld flavors and create a crunchy exterior. Watch carefully so the bread doesn't burn.