Tortas most often is a word used to describe an oversized Mexican style sandwich. It can be filled with almost anything. Most often they will come with refried beans, different meats like milanesa or carne asada with fresh garnishes and salsa. Some of the most popular tortas for breakfast are stuffed with chorizo and egg scramble. Have you ever enjoyed a Guajolota? A torta stuffed with tamales! What? It’s crazy, but kind of delicious. One made popular in Hidalgo, guajolote, most times has a crisp open-faced enchilada in the middle. The soft bread with the crispy enchilada is tasty!
Chorizo con Huevo!
If you are like me, the instant I smell the aroma of Mexican chorizo cooking, it makes me hungry! Whether it’s mixed with scrambled eggs or refried beans, the flavors in a torta are irresistible. Nowadays there are many options when it comes to chorizo. Beef, pork and even soy chorizo is available at many large supermarkets. Or you can challenge yourself and follow one of my many homemade chorizo recipes. HERE!
Jamon! Ham!
Jamon! Ham!
Of course, you can use any of your favorite cold cuts when it comes to preparing this style of cold torta.
Telera and Bolillos are the best choices when preparing Mexican style sandwiches. In a pinch and large soft roll with a crisp exterior will work!
Migas are prepared with torn pieces of day-old corn tortillas that are fried. Whipped eggs are typically mixed in. I enjoy adding chorizo into the mix!
Torta de Migas!
Below filled with refried black beans, chilaquiles (w eggs) verde, cheese, avocado and more salsa verde! Get The Recipe! HERE!
Carbs on carbs? Yes! It is definitely a guilty pleasure that I enjoy only once in a while. There is just something about the crunchy corn tortilla bite with the soft bread! Delicious!
La ahogada, the drowned sandwich filled with pork and dressed in two different salsas! Get The Recipe! HERE!
Bonus Brisket Torta Video Right Here!!!!
I took advantage of the smoked brisket I ordered from Texas and prepared this delicious torta! You can find a low and slow smoked brisket recipe right here! Or go for the faster oven roasted version version. Both delicious!
Chorizo Torta
Ingredients
- 9-10 oz chorizo casero
- 2 tbsps oil optional
- 1/3 c diced onion
- 1 tsp chile quebrado red pepper flakes
- 5 large eggs
- Shredded queso chihuahua
- 1 Telera roll
- 2-3 tbsp Mayonnaise
- 1/4 c Refried beans
- pickled jalapeño strips
- 1/3 c Avocado slices or guacamole
- Your favorite salsa
- 1/3 shredded queso Oaxaca
Instructions
- In a skillet at medium heat, add the chorizo. Drizzle with 1/2 tbsp of oil. Continue cooking and breaking chorizo to resemble crumbles for 8-9 minutes. Add chile flakes and onion. Saute for another 3 minutes. Add eggs and stir to combine. Once eggs start to set up and become more solid, add some shredded cheese towards the center. Gently, using a silicone spatula, fold in towards the center to reseble a fat omelette. Cover and reserve off the heat.
- To build the torta, spread some mayo on split telera bread. Place mayo side down on preheated comal. Cook until lightly golden brown. Transfer to plate. On the bottom, spread on some refried beans. Add some escabeche. Cut the chorizo/egg omelette in half and add half to bottom of torta. Spoon on some salsa to top of eggs. Top with quesillo(queso Oaxaca).
- To the top half of the bread, spread on guacamole. Place on top and gently press. Slice torta in half! Enjoy!!
Torta de Jamon
Ingredients
- 1/4 c Refried Beans I used my chile colorado beans https://pinaenlacocina.com/bean-and-cheese-burritos/
- Onion, thinly sliced, to taste
- Jalapeños, pickled strips, to taste
- 4 tomato slices
- Salt, to taste
- 3 oz queso fresco, sliced
- 4-5 Ham, deli slices
- 1/2 large Avocado, sliced
- cilantro, chopped
- 1/4 c Mayonnaise mixed with 1/2 tbsp. of salsa macha
- 1 Telera bread, sliced open
Instructions
- After slicing the bread, you can remove some of the excess bread from the inside to make more room for all of the ingredients. After adding the refried beans to the bottom and the mayonnaise to the top, you can layer the ingredients listed to build the torta.
Torta de Migas
Ingredients
- 1 6 inch corn tortilla, torn into pieces
- 3 tbsps avocado oil
- 1/4 c onion, diced
- 1 small serrano pepper, minced
- 1/3 c chorizo casero or store bought
- 2 large eggs
- Salt, to taste
- 1 Telera or bolillo roll sliced open
- 1/4 c refried beans
- 1/2 large avocado, sliced
- your favorite salsa
Instructions
- Tear the corn tortilla into small pieces. Preheat the oil in a nonstick skillet for several minutes.
- When ready, fry the torn corn tortilla pieces until crispy. Turn and flip as needed. Add the onion and serrano pepper. Sauté for 2-3 minutes. Add the chorizo to one side and cook for 6-7 minutes or until cooked through. Whip the eggs with a little salt and then add to the skillet. Cook for a few more minutes.
- To the bottom of the bread, spread on a layer of refried beans. To the top, add smashed avocado seasoned lightly with salt. Layer bottom with cooked migas then your favorite salsa. Add the top with avocado. Press together gently.
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Thanks Sonia😘😘😘
You’re welcome! <3