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+ servings

Mexican Torta

Bring a taste of Mexico to your lunch table with a delightful Mexican Torta.
Servings 5


  • 1 large avocado
  • 1 large tomato
  • 12 oz chorizo
  • 1 lb boneless, skinless chicken thigh
  • 8 oz thinly sliced ham
  • 5 Nature's Yoke eggs
  • 2 1/2 cup shredded lettuce
  • 8 oz refried beans
  • 1/2 lb Queso Fresco
  • Mayonnaise
  • Pickled jalapeno pepper slices
  • 5 Mexican-style sandwich rolls (bolillos)


  • Cut avocado and tomato into thin slices.
  • Fry chorizo in skillet; set aside and keep warm.
  • Julienne chicken thighs; saute in skillet in chorizo drippings.
  • Crack eggs one at a time into a small bowl and whisk. Pour egg into a hot non-stick skillet and tip skillet to spread egg out. Cook until egg is almost set; flip and cook a few seconds longer. Repeat with remaining eggs.
  • Heat refried beans.
  • Cut bolillos in half lengthwise and spread with mayonnaise. Toast face down in hot skillet.

To Assemble Sandwiches

  • Spread one half of sandwich bun with refried beans. Layer one slice of ham, chorizo, chicken, egg, a thin slice of Queso fresco, two slices of tomatoes, 5 slices of avocado, jalapeno peppers and 1/2 c. lettuce. Wrap in foil to keep warm.