This easy-to-make Mexican sandwich is super filling and packed with delicious flavors.
I spent a month in Los Angeles last year, and its food certainly left an impression on me. I still think about so many of the meals that I had there. Some have stuck with me because they were the best take on a dish I’ve ever had, while I was trying other dishes for the very first time. Of all the delicious cuisines, Mexican food was definitely one of the standouts, not to mention available almost everywhere. I had tried tacos and burritos before, sure, but in LA, I was seeing something new to me on Mexican menus everywhere: the torta. So of course, I had to find out what it was all about.
The exact origins of the Mexican torta are unclear, though it’s thought to have originated in Mexico City in the late 1800s as a hearty sandwich to fill the stomachs of workers and students. Its ingredients have always varied, though staples often consist of some kind of meat, refried beans, veggies, and pickled jalapeños. Really, you can use any combination of ingredients you want, but what makes a torta a torta is the bread. This recipe calls for bolillo rolls, a traditional Mexican roll that’s crunchy on the outside and soft on the inside.
As for the other ingredients in this particular torta recipe, I’ve gone with chicken for the meat, one of the more popular choices from what I could gather during my time frequenting Mexican restaurants and food trucks in LA. In addition, I also like to use refried beans, pickled jalapeños, avocado, lettuce, tomato, and red onion. Plus, mayo is the perfect thing to bring all these ingredients together. But if you want, you can think of this recipe as a foundation, and if there’s something else you feel like adding to your Mexican torta sandwich, by all means!
What bread to use for a Mexican torta?
This recipe calls for bolillo bread, a type of roll that’s shaped like a football or long diamond. Another commonly used option is telera bread, also a type of roll that’s shaped more like an oval. Since both are crispy on the outside, they maintain their shape well, making them a great vessel to hold a bunch of ingredients and sauces. If you can’t find bolillo or telera bread near you at your grocery store, French bread or ciabatta bread could make for a good substitute here.
How do I store leftovers?
Ideally, Mexican torta sandwiches should be made fresh before serving. The ingredients will make the bread soggy when left to sit in the fridge. For that reason, if you anticipate having leftovers of your tortas, it’s best to store all ingredients separately in the fridge in airtight containers for 3-4 days. The avocado will start to brown once cut, so if I don’t need to use a full avocado right away, I usually keep half of it in its skin to help limit the exposure to air when it’s in the fridge (still in an airtight container). The chicken can be reheated in the microwave at 30-second intervals or in a pan on the stovetop.
Serving suggestions
Among the Mexican cuisine I had in LA, another one of my absolute favorites was ice-cold Horchata. It makes a great companion to a torta, too. Another great Mexican beverage pairing could be this Cucumber Agua Fresca.
For food pairings, this Mexican Chopped Salad, this Cheesy Mexican Rice, or this Grilled Mexican Corn Salad With Tomatillos would also each make for delicious side dishes along with your tortas.
Ingredients
- 4 boneless, skinless chicken breast halves
- Salt and pepper to taste
- 1 tablespoon avocado oil
- 4 bolillo rolls or whole wheat torta rolls
- 1/4 cup light mayonnaise
- 1 avocado mashed
- 1/4 cup refried beans
- 1 large tomato sliced
- 1/2 red onion thinly sliced
- 1 cup shredded lettuce
- Pickled jalapeños to taste, optional
Instructions
- Pound the chicken breasts to an even thickness. Season with salt and pepper. Heat avocado oil in a skillet over medium-high heat and cook the chicken for about 4-5 minutes per side until fully cooked. Let the chicken rest for 5 minutes before slicing.
- Slice the bolillo rolls in half. Spread light mayonnaise on one side and layer mashed avocado with refried beans on the other side. Add sliced chicken, tomato, red onion, and shredded lettuce. Top with pickled jalapeños if desired, then close the sandwich and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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