Breakfast Torta (Sandwich)
Breakfast Torta (Sandwich)
Breakfast Torta (Sandwich)
Breakfast Torta (Sandwich)
Servings Prep Time
6servings 10minutes
Cook Time
20minutes
Servings Prep Time
6servings 10minutes
Cook Time
20minutes
Ingredients
  • 1pound Mexican chorizo(pork or beef, casings removed)
  • 6 eggs
  • cups refried beans
  • 6 bolilloscut in half lengthwise
  • 3/4cup Mexican cremaor sour cream
  • 8ounces queso frescothinly sliced
  • diced red onion(optional)
  • chopped cilantro(optional)
Instructions
  1. Fry chorizo in a medium skillet over medium-high heat, stirring occasionally and using the back of a wooden spoon to break up the chorizo, until fully cooked; set aside.
  2. While the chorizo is cooking, fry the eggs, one at a time, until desired doneness; season with salt and black pepper to taste.
  3. Heat the refried beans on the stove or microwave.
  4. Toast the bolillo rolls on a comal or griddle over medium-high heat until light golden brown.
  5. To make the tortas, spread about 1 tablespoon of Mexican crema on each slice of bolillo roll. Spread 3 to 4 tablespoons of refried beans on the bottom slice of each bolillo roll. Top with 3 to 4 tablespoons of cooked chorizo and 1 to 2 slices of queso fresco. Top chorizo with a fried egg and cover sandwich with top slice of bolillo roll. Garnish with diced red onion and chopped cilantro, if desired. Serve with pickled jalapeño peppers or your favorite salsa.