Chorizo Tortas

A hearty sandwich where grilled chorizo releases its vibrant oils onto butter-toasted bread. Creamy avocado and smooth beans balance the spicy meat for a bold, rustic bite.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 1509
• Protein: 65 g
• Carbs: 133 g
• Fat: 77 g

Ingredients

• 400 g Chorizo ( crumbled and skinless )
• 4 piece White bread ( halved )
• 250 g Red bean ( cooked )
• 2 piece Persea americana Mill. ( thinly sliced )
• 150 g Buffalo milk mozzarella ("di bufala") ( sliced )
• 1 piece Red onion ( thinly sliced into rings )
• 2 piece Round tomato ( sliced )
• 30 g Minimum butter sweet ( softened )
• 1 tbsp Lime juice ( fresh )
• 1 piece Hot chili pepper optional ( finely minced )
• 4 piece Bolillo rolls ( halved )
• 400 g Refried black beans ( ready to use )

Instructions

1. Preparing the bean base

   In a small saucepan, heat the refried black beans with a little lime juice. Stir until smooth and hot. Keep warm over low heat.

2. Browning the chorizo

   Heat a skillet over high heat. Add the crumbled chorizo. Sauté until the meat is crispy and has released its characteristic red oil. Drain excess fat if necessary.

3. Toasting the bread

   Cut the bolillo rolls in half. Spread butter on the crumb. Place them buttered-side down on a hot skillet or griddle until golden brown and the crust is crispy.

4. Assembly and finishing

   Spread the hot black beans on the bottom half of the bread. Add the hot chorizo, then the mozzarella slices so they start to melt. Finish with avocado, onion rings, and tomato slices. Close and press lightly.

Chef's tips

• Don't discard all the chorizo fat: use a spoonful to toast the bread for incomparable color and flavor.
• The secret to a great torta is the temperature contrast: the bread and meat must be piping hot, while the vegetables remain fresh and crisp.

Storage

Consume immediately. The bread softens quickly once assembled.