Tortas Recipe

Toast rolls

Preheat a large skillet or griddle over medium heat. Split the telera or bolillo rolls lengthwise but keep them hinged. Spread a light layer (about 1 tsp) of vegetable oil or butter on cut sides. Toast cut sides in the hot skillet 1–2 minutes until golden and crisp. Remove and keep warm.

Spread about 2–3 tablespoons of warm refried beans evenly on the bottom half of each toasted roll. On the top half spread about 1 tablespoon mayonnaise (adjust to taste).

Layer 2 slices of cheese over the beans on each sandwich so the cheese sits between the warm beans and meat (the residual heat will help melt it).

Assemble tomato slices, onion, avocado, pickled jalapeños and cilantro on top of the meat (see protein directions for reheating the meat). Close sandwiches and press gently for 10–15 seconds so they hold together.

Season and reheat sliced meat

If your protein is precooked (roast beef, shredded chicken, or carnitas), pat it dry and toss with salt and pepper. Heat a skillet over medium-high heat, add 1–2 tablespoons vegetable oil, then add the meat in a single layer. Sear/reheat 1–3 minutes per side until warmed through and edges are slightly crisp. For shredded chicken or carnitas, stir occasionally until hot and slightly caramelized, about 4–6 minutes. Remove from heat.

If using fresh carne asada: season thin steaks with salt and pepper and cook 2–3 minutes per side on a hot grill or skillet to medium-rare/medium; let rest 5 minutes and thinly slice against the grain.

Divide the hot meat evenly among the 6 rolls (about 4 oz / 115 g per sandwich). Place the meat directly on top of the cheese so residual heat finishes melting it.

Make quick pickled onions (optional)

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp kosher salt and 1/4 tsp dried oregano. Heat just until sugar and salt dissolve, then remove from heat. Place thinly sliced red onion (from ingredients) in a jar or bowl and pour pickling liquid over them. Let sit at least 10 minutes (longer for more flavor). Drain before using.

If you prefer, serve extra mayonnaise, sliced avocado, and pickled jalapeños on the side so guests can adjust each torta.

Press each torta lightly and, if desired, return to the hot skillet for 30–60 seconds per side to warm whole sandwich and further melt cheese (use a pan press or a heavy spatula).

Cut each torta in half, serve immediately with any remaining pickles, lime wedges or hot sauce on the side.