Ingredients

• 2 Mexican telera rolls or bolillos (or a soft, crusty roll like a small baguette or ciabatta)

• 8 oz/225 grams (about half a pack) El Chorizo brand Mexican Sausage (casing removed)

• 1/2 cup shredded Mexican melting cheese (Monterey Jack, Oaxaca, or Chihuahua) or crumbled Queso Fresco.

• 1/2 cup refried beans (canned is fine for easy prep), warmed.

• 2 tablespoons of Mexican crema or mayonnaise (or mayonesa in spanish, pronounced mah-yoh-NEH-sah). Or more to taste.

• 1/2 large avocado, sliced or mashed for a quick guacamole.

• 4-6 slices pickled jalapeños (escabeche) or to taste.

• 2-4 slices tomato.

• Optional: Shredded lettuce or sliced/pickled red onion.

Instructions

1. Cook the Chorizo

In a skillet over medium heat, crumble the El Chorizo sausage (without the casing) into the pan. Cook for about 5-8 minutes, breaking it up with a spoon, until it is fully cooked through and slightly browned.

2. Optional Choriqueso

If using melting cheese, stir the shredded cheese into the cooked chorizo until it’s melted and gooey. Remove from heat and set aside.

3. Prep and Toast the Bread

Slice the telera or bolillo rolls horizontally. Toast according to preference:

• Skillet Toast: Lightly butter the cut sides of the bread and toast them face-down in a clean, hot skillet for 1-2 minutes until golden brown and slightly crisp.

• Oven/Toaster Oven: Bake the open rolls for about 5 minutes at 350°F (175°C) until light golden.

• Traditional: Toast them directly on the skillet with a bit of the residual chorizo fat for extra flavor.

4. Assemble the Torta

Spread a layer of the warmed refried beans on the bottom half of the roll and mayonnaise (or crema) on the top half. Scoop a generous amount of the cooked chorizo (or choriqueso mixture) over the refried beans.

5. Toppings

Layer on the avocado slices, pickled jalapeños, and tomato slices. Add lettuce or onion if desired. Gently press the top half of the roll onto the fillings. Serve immediately with a side of your favorite salsa or hot sauce!