amazing torta - a mexican street food favorite
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.
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!
