Tortas Recipe

Prep vegetables and bread

Finely dice the white onion into small pieces. Roughly chop the cilantro leaves (discard thick stems). Shred the lettuce and slice the tomato into 6 thin rounds. Slice the jalapeño or serrano thinly if using. Slice each bolillo or telera roll horizontally, leaving a small hinge if you prefer, and lightly brush cut sides with 1 tablespoon vegetable oil.

Warm bread and beans

Heat a skillet or griddle over medium heat. Place cut rolls cut-side down and toast until lightly golden, about 1–2 minutes. Transfer to a plate. In a small saucepan, warm the refried beans over low heat until hot, stirring occasionally; if too thick, stir in 1–2 tablespoons water to loosen.

Assemble spread

Spread about 2 tablespoons mayonnaise on the bottom half of each toasted roll. Spread 3–4 tablespoons warm refried beans over the mayo, smoothing into an even layer.

Add meat and vegetables

Place about 150 g (around a heaping 1/3 cup) of your prepared meat on top of the beans for each sandwich. Sprinkle a generous pinch of salt and pepper over the meat if desired. Add a layer of shredded lettuce (roughly 1/2 cup per sandwich), 2–3 slices of tomato if using, about 1–2 tablespoons diced onion, and about 1 tablespoon chopped cilantro per sandwich. Add sliced jalapeño to taste.

Finish and serve

Drizzle 1–2 tablespoons salsa over the filling for each torta. Close the roll and press gently. If you like, briefly toast the assembled torta on a skillet (press with a spatula) for 30–60 seconds per side to warm through and crisp the bread. Serve immediately with lime wedges on the side.

Combine pork shoulder, halved orange (squeeze juice into pot and add halves), garlic cloves, bay leaves, 2 tsp salt, and 1 liter water in a large heavy pot. Bring to a simmer over medium-high heat, then reduce to low and cover. Braise gently until meat is very tender and easily shreds, about 2–2.5 hours. Remove pork, discard bay leaves and orange halves, shred pork with two forks, and spread shredded pork on a baking sheet. Increase oven to 450°F (230°C) and roast shredded pork 10–15 minutes until edges crisp (optional) before using in tortas.

In a bowl, whisk lime juice, orange juice, minced garlic, cumin, olive oil, 1 tsp salt, and 1/2 tsp pepper. Place the steak in a shallow dish or resealable bag and pour marinade over. Marinate 30 minutes to 2 hours in the refrigerator. Grill or sear the steak in a hot skillet over high heat 3–5 minutes per side for medium-rare (time varies by thickness). Let rest 5–10 minutes, then slice thinly against the grain. Use about 150 g per torta.

Place chicken, broth or water, halved onion, garlic cloves, bay leaf, and 1 tsp salt in a pot. Bring to a gentle simmer, reduce heat to low, and cook until chicken is cooked through and tender, about 15–25 minutes depending on pieces. Remove chicken, shred with two forks, and return to pot for a minute to absorb some liquid, then drain. Season shredded chicken to taste and use ~150 g per torta.

Season cutlets with 1 tsp salt. Dredge each piece in flour, then dip in beaten eggs, then press into breadcrumbs to coat. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry cutlets 2–3 minutes per side until golden and cooked through. Transfer to paper towel-lined plate to drain and slice or fold to fit the roll; use about one cutlet per torta (150 g equivalent).