From maricruzavalos.com
Torta De Chorizo
Ingredients
Ingredients
- 4 telera or bolillo rolls
- 12 oz Mexican chorizo
- 10 oz panela cheese or queso fresco
- 1 cup refried beans
- 1 large tomato, sliced
- 1 small onion, sliced
- 1 medium avocado, sliced
- as needed lettuce leaves
- 4 tablespoons butter
- as needed mayonnaise
- as needed mustard
- as much as you'd want pickled jalapeños
- 2 tablespoons cooking oil
- to taste salt
Steps
- Heat 2 tablespoons in a pan over medium heat. Add the 12 oz chorizo sausages and crumble the meat with the back of a spoon.
- Cook stirring constantly until 12 oz chorizo is lightly crispy and cooked through (about 8 minutes).
8 min
- Slice the 4 telera or bolillos rolls in half and 4 tablespoons the crumb.
- Heat a griddle or a comal and toast the bread on all sides until slightly golden and crispy.
- Spread as needed and as needed on the crumb of the top piece of each roll.
- Then, spread 1 cup on the crumb of the bottom piece of each roll.
- Spoon the cooked 12 oz chorizo on top of the 1 cup refried beans, then arrange a few slices of cheese.
- Add as needed lettuce, 1 large tomato slices, onions, 1 medium avocado, and then jalapeño peppers. Season with a sprinkle of to taste salt.
- Close the sandwich with the other half of bread and repeat the steps to assemble 3 more tortas.
- Serve or pack them for later.
Nutrition
Per serving
- kcal
- 1116
- protein
- 40 g
- carbs
- 77 g
- fat
- 72 g