I love a really special breakfast. Every morning. That’s how I start my day, a great cup of coffee and a special breakfast. Honestly, I can throw almost all ingredients required for a healthy diet into that one meal. And a plus for me is I’m not amazingly hungry all day. It seems I want a snack in the afternoon which I have and maybe a bedtime snack. It’s all about comfort.
This Mexican sandwich is filled with chorizo, refried beans, avocado, tomato & lettuce is the perfect sandwich for breakfast. There’s pickled red onions, potatoes, Monterrey Jack Cheese, and a fried egg in addition to the other ingredients. It really is delicious. I dressed the toasted bun with a little mayo that I added some lime juice to, and finished the entire sandwich off with some queso Cotija! Oh, I forgot the sandwich fillings were drizzled with Mexican Crema before the top was placed.
So what is this amazing sandwich? It’s is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omellets, which in this case is a sandwich. The bread used in tortas is Bolillos which are torpedo-shaped rolls similar to a soft baguette. Teleras are flatter, softer, and rounder than bolillos and they usually have two score marks down the center.
It’s hard to say what’s the best. The lusciousness of the avocado combined with the lime mayonnaise, or the spiciness of the chorizo and potato mixture.
a beautiful sandwich filled with chorizo, refired beans, avocado, tomato & lettuce – a mexican street food favorite
Besides the meat you choose, here are some common toppings according to Master Class Instructor, Gabriela Camara.
- Crema: Tortas often include either crema ácida (sour cream) or crema Mexicana. A somewhat nontraditional yet still popular creamy ingredient is mayonnaise.
- Cheese: In Mexico, you’re more likely to find your torta stufffed with Mexican cheeses like queso fresco, queso panela, queso Oaxaca, and cotija. In the United States, tortas might be served with jack cheese.
- Avocado: Whether sliced or pounded into guacamole, avocado is one of the most popular torta additions.
- Salsa: Some tortas, like the torta ahogada, are smothered in salsa. Others have just a dollop of salsa. Spicy tortas might include hot sauce made with chipotle, guajillo, jalapeño, or adobo chiles. Pico de gallo (tomato, onion, and cilantro) adds a refreshing flavor and some crunch.
- Raw vegetables: Most tortas feature a leaf of iceberg lettuce. You might also find sliced tomatoes, shredded cabbage, and thinly sliced red onion.
- Beans: Mashed black beans or creamy refried beans provide a hearty base for torta toppings.
This is my recipe for refried beans: Easy Refried Beans from Homemade Pinto Beans. Not only a necessity to build this sandwich but I use refried beans as a side dish along with rice with a delicious enchilada dinner, breakfast tacos, burritos, and a layer on a quesadilla. love these easy and delicious breakfast quesadillas!
My recipe for guacamole if you decide to make Guac instead of just sliced avocados. #1 – delicious guacamole!
Here’s the recipe for this delicious breakfast sandwich. Please make this. Weekends are the best for these breakfasts.
amazing torta – a mexican street food favorite
Equipment
- Non stick skillet
Ingredients
- oil for cooking potatoes
- 2 large russet potatoes, diced
- salt and pepper
- 8-1lb oz Mexican Chorizo of your choice (Easy homemade from the link in the post content)
- 4 eggs, fried
- 1-2 avocados, sliced or guacamole
- Pickled red onions
- Queso Fresco or Queso Cotija
- Monterrey Jack Cheese
- Lime Mayonnaise
- 4 Bolillo Buns
- Butter for toasting your buns
- sliced tomatoes (optional)
- shredded lettuce (optional)
Instructions
- First Pickle your onions. Add a few slices of red onion to a bowl and add the juice of one lime, a little vinegar and salt. If you want some heat slice a jalapeno and add to the bowl. Just allow them to sit while you prepare the other ingredients. Can be prepared day before and refrigerated.
- For the lime mayonnaise: Just add the amount of mayonnaise you think you will need into a small bowl and add salt and pepper to taste along with fresh lime juice to taste. A small amount of mayonnaise will not require a lot, so just adjust according to taste. Can be prepared the day before and refrigerated.
- Prepare your avocados by halving, removing the stone and slicing. Sprinkle with a little salt and pepper and a squeeze of lime juice. Keep in the refrigerator until your ready to place on the sandwich to prevent them from browning too quickly.
- Add a little oil to a nonstick pan. Add the diced potatoes and cook until lightly browned. Reduce the heat, continue to cook making sure they are tender. When they are tender, increase heat and add the chorizo. Cook, breaking up the chorizo, for about 5 minutes.
- Prepare your buns: Split your buns, slather a little butter on and heat gridle until they are lightly browned.
- In a separate pan, fry your eggs to your desired doneness. I like mine medium, because I want the yolk to be a little runny.
- To build your sandwich: Add the lime mayonnaise to both sides of your bun after it has been toasted. Top with sliced or shredded Monterrey Jack Cheese. Add the warm chorizo, the fried potatoes, pickled onions, fried egg, then avocado, tomato and shredded lettuce. Top the sandwich with queso fresco, then drizzle with Mexican Crema. Pass the napkins and enjoy!
