Torta De Chorizo

Torta de chorizo is loaded with Mexican chorizo and a medley of ingredients that come together to create a delicious and fulfilling sandwich. Perfect for on-the-go meals and spontaneous trips!

this recipe

Torta de chorizo is a Mexican sandwich made with chorizo, a type of spicy pork sausage, and a variety of other ingredients such as refried beans, avocado, tomato, onion, lettuce, and cheese.

The sandwich is typically served on a soft telera or bolillo roll and can be grilled or toasted before being filled with the ingredients. This luscious sandwich is easy to make and can be served for breakfast, lunch, or dinner—anytime you need a quick, filling meal.

Torta de chorizo is a popular street food in Mexico, the recipe belongs to the tortas category which are a type of sandwich that are popular in Mexican cuisine.

The fillings for tortas can vary widely depending on the region and personal preferences of the person making or ordering them, so the name also changes. For example, a torta de jamón will use ham as main ingredient.

I love pairing this torta de chorizo with a refreshing and creamy smoothie like my licuado de plátano.

Ingredients

• Sandwich roll: I use telera rolls for their soft texture, but you can also use bolillo pan or any other type of sandwich roll like French baguette or ciabatta.
• Mexican chorizo: Don’t get confused with Spanish chorizo, they’re different. Mexican chorizo is made of ground pork marinated in an adobo sauce with chilies. You can find it in the refrigerated section of most Mexican grocery stores, but you can also make your own chorizo Mexicano with my recipe.
• Cheese: I prefer a soft cheese like panela, but you can also use queso fresco or your favorite type of cheese.
• Refried beans: Use canned or homemade frijoles refritos for this sandwich—they work equally well!
• Toppings: I like to fill my torta de chorizo with avocado, onion, lettuce, tomatoes, and…
• Pickled jalapeños: Pickled jalapeños give the sandwich extra flavor and a bit of heat.
• Condiments: Mayo and mustard work fantastic on this recipe, but you can use others like Mexican crema or sour cream.
• Oil: I like to use sunflower or olive oil to fry the chorizo.

How To Make Torta De Chorizo

Heat a large skillet or a pan over medium heat and add the olive oil or any oil you prefer. Add the chorizo sausages and crumble the meat into the pan with the back of a wooden spoon.

Cook stirring constantly until the flavorful pork chorizo is lightly crispy and cooked through (about 8 minutes).

While the chorizo is cooking, slice the telera or bolillos rolls in half and lightly butter the crumb.

Heat a griddle or a comal and toast the bread on all sides until slightly golden and crisp.

Spread mayonnaise and mustard on the crumb of each top piece of the rolls.

Then, add a layer of refried beans on the crumb or each bottom piece.

Once the chorizo is cooked, spoon it on top of the refried beans, then arrange a few slices of cheese if you want.

Follow with lettuce, tomato slices, onions, avocado, and then jalapeño peppers. Season lightly with a sprinkle of salt.

Top tip: Don’t overfill your chorizo torta, as this can make it difficult to eat and cause the ingredients to fall out. I recommend using a variety of flavorful ingredients in moderate quantities.

Close the sandwich and repeat the steps to assemble 3 more tortas and serve immediately or pack them for later.

Best Tips

• The quality of the chorizo you use will greatly impact the flavor of your torta. Choose a fresh, high-quality chorizo from a trusted source or make your own.
• Toast the bread lightly before assembling the sandwich to prevent it from getting too soggy.
• Generously spread the refried beans, mayo, and mustard onto the bread to help keep all the ingredients from falling out of the sandwich when you take a bite.
• Don’t be afraid to experiment with different ingredients and flavors to create a chorizo torta that suits your taste preferences. Whether you like it with or without cheese, spicy or mild, there are endless ways to customize this classic Mexican sandwich.
• For example, you could add chipotle en adobo peppers for some extra heat, or swap out the panela cheese for queso fresco. Feel free to experiment and make this torta your own!

Pack, Store, and Reheat

Packing:

• If you want to pack chorizo tortas for a picnic or work lunch, assemble the sandwiches just before packing to ensure that the bread stays fresh and doesn’t become soggy.
• Wrap the assembled Mexican sandwiches tightly in cling film and aluminum foil to prevent the fillings from falling out.
• You can also use airtight containers to store the sandwiches, but make sure they are tightly sealed to keep the ingredients fresh.

Storing:

• Tortas de chorizo can be stored in the refrigerator for up to 24 hours.
• If you plan to store the sandwiches for longer than a day, it’s best to keep the bread and fillings separate until just before serving.
• Keep the tortas in an airtight container or wrapped tightly in plastic wrap and foil to prevent them from drying out.

Reheating:

• Preheat your oven or toaster oven to 350°F (175°C).
• Remove the torta from the fridge and let it come to room temperature for about 10-15 minutes.
• Remove the vegetables and wrap the torta in aluminum foil and place it in the preheated oven for 10-15 minutes, or until heated through.
• You can also remove the foil for the last few minutes of heating to let the bread crisp up.

FAQ

More Tortas Recipes

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