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Torta
Mexico
History
The Mexican torta took shape in late-19th-century Mexico City on a crusty telera or bolillo roll. Fillings range from milanesa to al pastor, layered with refried beans, avocado, crema and pickled jalapeños — a meal in a roll.
Ingredients
- Telera or bolillo roll
- Refried beans
- Meat (milanesa, al pastor, or carnitas)
- Avocado
- Oaxaca cheese
- Pickled jalapeños
- Tomato
- Mexican crema
How to Make
- 1Toast the roll and spread refried beans on both cut sides.
- 2Layer the meat, cheese and avocado.
- 3Add tomato, pickled jalapeños and crema.
- 4Close and press lightly.
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