Easy leftover torta de bacalao made with delicious Mexican Christmas cod leftover and packed with savory, spicy flavors. Grab your favorite beverage and enjoy a meal everyone will love!
In many Mexican households, bacalao is a dish that cannot be missing during Christmas. This dish typically includes salted cod cooked with tomatoes, onions, bell pepper, garlic, olives, capers, potatoes, and sometimes almonds or raisins for a sweet-savory flavor profile.
As you might guess, we prepare it in abundance because, in addition to being delicious, it is also very filling and perfect for a crowd.
Since we prepare it in abundance, it’s normal to always have leftovers. In fact, in Mexico, it’s very common to go to abuela’s house the next day for el recalentado, which is nothing more than eating the leftovers from Christmas dinner. By the way, recalentado means reheating.
When my siblings and I were little, for some reason we didn’t like bacalao very much at Christmas dinner, but the sandwiches the next day drove us crazy.
Maybe it was because, like most stews, this dish tastes so much better the next day and torta de bacalao is the best way to serve it!
Ingredients
Preparing these bacalao sandwiches is very easy; you only need a few ingredients. Here’s the list:
- Bacalao: Of course, you’re going to need the delicious Mexican cod stew leftovers. Here’s my recipe, or if you already have a batch in your fridge, go ahead and use that!
- Bread: In Mexico, we usually make tortas either with bolillo or telera rolls, I made those with teleras but any other type of bread for sandwich works fine.
- Avocado: Fresh avocado gives a creamy note to the sandwich and it helps with the slightly spicy flavor of the fish.
- Butter: Use unsalted butter for toasting your bread.
- Pickled chiles: You can use jalapeños en vinagre or chiles güeros (more typical for this dish).
Here’s how I like to make those sandwiches with my bacalao leftovers. The recipe is pretty straight forward and you only need to prep the ingredients and have them on hand before starting, as this recipe can be made in just 15 minutes!
How to Make Torta de Bacalao With Leftovers
Reheat the cod stew in the microwave or a pan, making sure to drain most of the moisture so your bread doesn’t get too soggy.
Cut the sandwich rolls in half and butter it on all sides, then toast it on a griddle or use your oven, whatever is easier for you. I highly recommend toasting the bread until golden brown so it will hold better the fish stew!
Top the bread with a few spoonfuls of the reheated bacalao leftovers. You can add as much as you want.
Remember that torta de bacalao is mainly made with fish stew leftovers and not many other ingredients will be added. So go ahead and nicely pack your sandwich!
Now add a few slices of avocado. You can also mash the avocado in a bowl and then spread it on the other half of the bread.
Or even better, if you have guacamole leftovers, use that instead!
To finish the sandwich, top with your preferred pickled chilies, we like to use chiles güeros because they are moderately spicy.
Other types of chilies work fine, as long as they are pickled!
Now you can enjoy your torta de bacalao right away before they become too soggy.
But let me tell you something—if there’s one thing that’s absolutely delicious about these sandwiches, it’s the bread that soaks up all the flavors of the stew’s juices, making them incredibly good!
What to Drink With Those Sandwiches
Being a Mexican torta, I recommend pairing it with a refreshing agua fresca. Here are my favorites:
Or, in true Mexican style, enjoy it with an ice-cold Coca-Cola.
More Mexican Tortas
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Leftover Torta de Bacalao
Ingredients
- 3 servings leftovers bacalao stew
- 6 telera rolls (or any sandwich rolls you prefer)
- 1 avocado
- pickled chilies (jalapeno or other types)
- 1 Tablespoon butter
Instructions
- Heat the cod stew in a microwave or on the stovetop. Drain most of the liquid to avoid making your sandwich soggy.
- Slice the sandwich rolls in half and spread butter on all sides. Toast the bread on a griddle, in a pan, or in the oven until golden brown.
- Place a generous spoonful of reheated bacalao on the bottom half of the toasted roll.
- Add avocado slices on top or spread guacamole if you have some on hand.
- Top with pickled chilies (chiles güeros or jalapeños are perfect for this) to add some tangy spice.
- Close the sandwich and enjoy your tortas de bacalao right away to savor the perfect balance of flavors before the bread becomes too soft.
Notes
- When reheating the bacalao, make sure to allow most of the moisture to evaporate, so your sandwich won’t get too soggy.
- Nicely toast the bread, so it will hold better the fish mixture.
- Enjoy right away as time passes, the bread gets too soft.
One of my favorites, sometimes my mom will add frijoles puercos which are also leftovers from Navidad. Thanks for the memories!