The Mexican Torta Sandwich

Mexican Torta SandwichI have to admit, I love the torta. It could possibly be up there as one of my favorite sandwiches, and if you have never had one, either make mine, or go buy one. My other favorite sandwich is the Banh Mi, due it the awesome flavors, but that is another day. The torta however is nothing but simple to make, and the results are truly one of a kind. As my wife put, and she does not say this often “That was really killer, possibly the best sandwich”. I have to admit, as I have already stated, that this is really great.

The torta really can consist of a variety of ingredients, and I think this is what makes this even better. My personal go to is the torta milanesa, or torta con pastor. The possibilities however are endless, and other common ingredients are ham and cheese, chorizo, carnitas, carne asada, fried chicken, or fish.

My take on the torta is with fried chicken. Heck, enough talk, lets get you started!


  • 2 skinless, boneless chicken breasts
  • 1 cup seasoned flour (salt and pepper)
  • Bolillo Roll, or good crusty large roll, lightly toasted
  • Refried beans
  • Avocado, pitted and mashed
  • Shredded lettuce
  • Sliced tomato
  • Sour cream (optional)
  • oil for frying
  • plastic wrap

Heat a large skillet with about 1/4 to 1/2 inch of oil. Bring to medium heat.

Begin by getting a large piece of plastic wrap out, make that two pieces. Lay the chicken breast on one of the pieces of plastic wrap, then top with the other. The point is that you are going to flatten this into a think breast. You do this with a meat mallet. If you don’t have a mallet you can use a skillet, and bang from the center outward. Once this is flattened to at least a quarter inch thick, transfer to the seasoned flour.

You just want a light coating of flour, shaking off any excess. Do the same with the second chicken breast.

Drop one breast at a time into the oil. Due to how thin it is, this will only take a few minutes per side. During this time, heat your refried beans, slice your tomatoes, and mash your avocado.

Flip over the breast, and cook another few minutes. Once fully cooked, remove from the oil, lightly salt, and let it drain off any excess oil on paper towel, or in a strainer of sorts. Cook your breast.

To prepare your torta, layer a coating of refried beans on the bottom bun. Top with mashed avocado, sour cream, lettuce, chicken breast (or carnitas, ham, etc), top that with sliced tomatoes. Place a thin layer of avocado mash on the top bun.

That’s it. Looks simple, and it is. The combined flavors of beans, avocado, chicken, and the bun itself is just something really wonderful. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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