Tortas Recipe

Prepare rolls

Preheat oven to 200°C (400°F). Slice bolillo/telera rolls lengthwise, leaving a small hinge if desired. Spread 1 tbs softened butter and 1 tbs mayonnaise evenly on the cut interior of each roll (total 6 tbs each).

Place prepared rolls on a baking sheet, buttered side up, and toast in the oven 5–7 minutes until lightly golden and slightly crisp. Remove and keep warm.

Cook chorizo

Heat a large skillet over medium heat. Crumble the chorizo into the pan and cook, stirring and breaking up large pieces, until fully cooked and slightly crisp at the edges, about 7–9 minutes. Transfer to a paper towel–lined plate to drain excess fat.

Warm roast pork or ham

In the same skillet (wipe out excess fat if needed), warm the cooked roast pork or ham slices over medium heat 3–4 minutes until heated through and edges lightly browned. Season with 1/2 tsp salt and 1/2 tsp pepper while warming. Keep warm.

Optional fried eggs

If using eggs, reduce heat to medium-low, add a little butter or oil, crack eggs into the skillet and fry sunny-side up or over-easy to desired doneness (about 2–3 minutes for sunny-side). Season with a pinch of salt.

Prepare vegetables: thinly slice tomatoes and onion, halve and slice or mash avocados, and shred lettuce. Crumble or slice the queso fresco/Oaxaca.

If you prefer warm cheese, place sliced cheese on the bottom half of each toasted roll and briefly return to the oven (1–2 minutes) until just softened.

Build each torta: On the bottom half of a toasted roll spread a thin layer of salsa verde (about 1–2 tbs). Layer warm roast pork or ham (about 100 g per sandwich), then 50 g cooked chorizo, add a slice of tomato, a handful of shredded lettuce, sliced avocado, and a sprinkle of sliced onion.

Top with crumbled queso fresco, a drizzle of salsa roja or chipotle mayo (about 1–2 tbs), and a squeeze of lime juice (about 1/2 tbs per sandwich). Add pickled jalapeños or escabeche to taste.

Close the sandwich with the top roll, press lightly. If you like a panini-style finish, heat a clean skillet over medium-high and press each torta for 1 minute per side until marked and warmed through.

Garnish with chopped cilantro and serve with lime wedges and extra salsas on the side.