Leftover Torta de Bacalao

sandwiches

Enjoy your leftovers with those delicious tortas de bacalao! Simple ingredients, but packed with Mexican flavors. Those sandwiches are perfect as an easy lunch or dinner any day of the week.

prep 5

cook 10

total 15

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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.

Nutrition Information