Mexican Torta Recipe

prepare rolls

Slice each telera roll horizontally, keeping one side attached if you prefer a hinge. Lightly spread 1/8 cup mayonnaise on the bottom half of each roll and 1/2 tablespoon salsa verde into the mayonnaise (mix into mayonnaise if desired) so each roll has an even layer.

butter and toast

Spread about 1/2 tablespoon butter on the outside top surface of each roll. Heat a large skillet or griddle over medium heat and toast rolls butter-side down 1–2 minutes until golden and slightly crisp. Remove and keep warm.

warm protein

If using carnitas, shredded chicken, or carne asada, warm 2 cups of the cooked meat in a skillet with 1/2 tablespoon butter over medium heat for 2–3 minutes until hot. Season lightly with 1/4 tsp salt and 1/8 tsp pepper. If using bacon, cook separately until crisp, drain on paper towels and keep warm.

assemble protein layer

Divide the warmed meat evenly among the 4 rolls, placing it on top of the mayonnaise layer. Add bacon slices on top of the meat for sandwiches where using bacon (1 slice per sandwich).

melt cheese

Top the meat on each sandwich with 2 slices of Oaxaca or mozzarella cheese. Place assembled open-faced sandwiches back on the warm skillet (covered with a lid) or under a broiler for 1–2 minutes until cheese softens and begins to melt. Remove from heat.

add beans

Spread about 1/4 cup warm refried beans on the top half (the lid side) of each toasted roll so each sandwich will have beans when closed.

prepare veg

Thinly slice tomato and onion. Toss shredded lettuce with remaining 1/4 tsp salt and 1/4 tsp pepper to taste.

assemble vegetables

Place tomato and onion slices over the melted cheese on each bottom half. Add shredded lettuce on top of the vegetables. Scatter 1 tablespoon pickled jalapeños (or to taste) per sandwich.

Close each sandwich by placing the top half (with refried beans) onto the filled bottom half. Press gently and, if desired, return to the skillet for 30–60 seconds to warm through and slightly compress the torta.

Cut each torta in half diagonally. Serve immediately with lime wedges for squeezing over the filling.