Hands holding a sandwich full of meat and cheese.

Mexican Torta Recipe with Chorizo and Pork

Mark Stewart Recipe Leave a Comment

Torta is the general term used to describe pretty much any sandwich in Mexico and Latin America. During our time in Oaxaca, this was one of the first foods we immediately fell in love with and became one of our favourite foods of the visit. And you’re going to love this Mexican torta recipe as much as we do!

This is of those comfort foods that you eat without remorse. Forget about caloric intake, don’t bother counting carbs, or getting enough green in your meal.

This Mexican sandwich is meant to be enjoyed with pleasure and without guilt. Devour this sandwich like the animal you are, while the red-stained grease drips down your arms.

While the torta can have almost anything in it, this version features chorizo and roasted pork shoulder. From the perfectly toasted bun that remains soft on the inside, to the juicy pork and spiced chorizo, to the slightly-sour kick of heat from the pickles this is one of the greatest sandwiches we’ve ever tried.

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Torta with Pork and Chorizo

Course Main Course
Cuisine Mexican
Keyword Chorizo, Sandwich, Torta
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4 Sandwiches

Equipment

  • 2 pans (cast iron preferred)
  • Spatula
  • Fork
  • Bowls

Ingredients

  • 4 Kaiser Buns Sliced in half
  • 1 Avocado Mashed
  • 3/4 Cup Black Beans Rinsed and Drained
  • 1 Lime Juiced
  • 1 lb Chorizo Meat
  • 1 lb Roasted Pork Sliced thin
  • 1.5 Cups Quesillo (or cheese curds) Shredded
  • 2 Tomatoes Sliced thin
  • Spicy Pickles (see note below) Made Ahead
  • Olive Oil As needed
  • Salt & Pepper As Needed

Instructions

  • Take a pan, preferably cast-iron, and put it on medium-high heat. If you’re using chorizo sausages rather than just the ground meat, slice open the casings and scrape out the filling while the pan heats up. Once the pan is nice and hot, add a splash of olive oil and throw in the ground meat.
  • While the chorizo is cooking, mash together the beans and avocado with the lime juice and season to taste. It doesn’t have to be a smooth paste, a rough mashing with a fork will do just fine.
  • Once the chorizo is cooked, remove it from the pan and keep warm. If the pan is dry, add a little more olive oil. Turn down the heat to medium, season the sliced pork with salt and pepper, and add to the pan to warm through. Once the pork is heated, remove it and turn off the heat. Place the buns in the pan, sliced side down while the pan is still hot, move them around to soak up any residual oil. Leave them in the pan to keep warm until ready to serve.
  • Heat another pan on medium heat, and once hot, add the cheese in four separate portions straight into the pan. Let it slowly melt into small piles. Top the cheese with the cooked chorizo and sliced pork, and remove the pan from heat.
  • Take the toasted buns, spread the mashed bean mixture on both sides, and place two slices of tomato on the bottom half. Using a spatula, lift the melted cheese and meat mixture and place it on top of the tomatoes. Throw on as many spiced pickles as you’d like, close up the bun, and indulge without shame.

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About the Author

Mark Stewart

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Mark is the co-founder, photographer, author, and part-time editor of These Foreign Roads. A former chef, he left the professional kitchen in search of interesting experiences and unique cuisines from around the world.

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