TORTAS
4 tortas
For a vegetarian torta, omit the meat and bulk up the sandwich with more of the other ingredients or use Scrambled Eggs or a vegetarian meat replacement.
Have ready one of the following:
- About 2 cups sliced or shredded cooked meat, especially Carne Asada, Braised Carnitas, Chicken Tinga, or Crispy Pan-Fried Tongue with Onions and Jalapeños
- 12 ounces sliced ham
- 1 pound Mexican chorizo, browned, drained, and crumbled
Place in a dry skillet over medium heat, if desired:
- (4 large jalapeño peppers)
Cook, turning occasionally, until all the sides of the peppers are blistered and browned, about 10 minutes. Set aside. Alternatively, have ready:
- (½ cup pickled jalapeños)
Lay out on a countertop:
- 4 bolillo or telera rolls, or large crusty rolls, split horizontally
Hollow out the rolls by removing some of the soft inner bread. Spread the inside of the top and bottom of the rolls with:
- ½ cup mayonnaise
Spread thinly on the bottom halves of the rolls:
- ¾ cup Refried Beans
Divide your chosen filling among the sandwiches and top with:
- 1 large avocado, pitted, peeled, and thinly sliced
- 1 large tomato, thinly sliced
- 1 small onion, thinly sliced
- 2 cups shredded iceberg lettuce
If using fresh jalapeños, cut the stems off and cut the peppers into 4 lengthwise “chips” each, cutting just to the side of the center core of seeds. Discard the seeds. Divide the roasted or pickled jalapeños among the sandwiches and cover with the tops of the rolls. If desired, you may griddle and press the tortas as for Cuban Sandwiches (they will only need 6 to 8 minutes total).