To watch this Video-Recipe please click HERE!!!
This is a highly-requested video, on how to make a Mexican Torta, this is a "Torta a la Mexicana, which has re-fried beans with chorizo, breaded cutlets, cheese, avocado, tomatoes onion and jalapenos! This one of the most popular tortas in any "Loncherias", followed by "Torta de Adobada, and Torta de Carne Asada! Hopefully I would be able to share those two with you soon enough! For now I hope you enjoy this delicious torta filled with lots of Mexican Goodness! Enjoy!
- 4-6 Chicken Cutlets, feel free to use beef or pork if you want.
- 2 cups pinto beans
- 4-6 cheese slices
- 6+ Bacon Slices
- 8oz Chorizo
- 1½ cups dry breadcrumbs
- 1-2 eggs
- 4-6 Bolillos (Mexican Bread or you can use French Bread instead)
- 3-4 Tablespoons of Oil (vegetable or extra virgin olive oil)
- ½ - 1 Tablespoon Butter
- ½ or 2/3 cups Water
- Sliced Onions
- Sliced Tomatoes
- Sliced Jalapenos
- 1 Avocado
Slice the bread in half, horizontally co cut it open.
Season the Breadcrumbs with salt and pepper to taste, mix well.
Season the eggs with salt and black pepper to taste, beat together.
Soak the chicken pieces in the egg mixture, then transfer them to the breadcrumbs mixture.Make sure they are well covered with the breadcrumbs and set them aside until you are ready to use them.
In a large skillet, brown the bacon, it will take about 5 minutes. Place the bacon on paper towels and set it aside for a minute.
In the same skillet, on high heat, add in the chorizo, break it down with a spoon, and cook for about 5 minutes or until browned and cooked. (add some oil if you need to.) Then add in the beans, and about 2/3 cups of water, stir together and cook for about 3 minutes, just to warm up the beans. Once the beans are warmed, mash them with a masher, then taste the flavor, and add salt and pepper if needed, add more water if necessary, and continue to cook the beans until they start to boil. Set them aside until ready to use them.
In a large skillet, heat up some oil, and pan-fry the cutlets until golden brown on all sides and well cooked. (about 3 minutes on each side.) Remove from the skillet and drain on paper towels.
Clean the same skillet where you cooked the cutlets with paper towels, then add in 1 tablespoon of butter, and toast the bread for a bout 1 minute on each side. Then you are ready to make the Torta!
Spread some of the bean mixture over one half of the Bolillo, then place the cutlet right over the beans, top with the cheese, avocado, tomatoes, onions, jalapenos and the bacon.