Easy, spicy tortas make dinner a breeze
Overstuffed, messy and delicious, a Mexican torta is one of our favorite types of sandwiches. We especially love the tortas served at San Francisco’s La Torta Gorda and Nopalito. We enjoy making tortas at home, too, and this recipe for potato and chorizo tortas couldn’t be simpler. When a torta craving hits, this one hits the spot.
Torta filling options are practically endless. This particular combination of meat and potatoes is killer. During the cooking, the potatoes soak up the flavors of the chorizo, which makes for a delicious, spicy combination.
We use Mexican chorizo here, which is uncooked — as opposed to Spanish chorizo, which is cured. Mexican chorizo is highly seasoned and very fatty (yummy!). Frying it makes it cook down considerably. You will want to pour off most of the fat after cooking — or save it for frying eggs!
The bread you use is also important. In a pinch, your favorite sandwich roll will work, but the bollito rolls sold in Latin markets and some grocery stores have the perfect texture for tortas. They’re soft and light, and crisp beautifully when toasted.
If you’d like, add your favorite type of mashed beans to the sandwich. They add a welcome creaminess and a bit of heartiness, as well. You can use canned refried beans for ease, or make a quick bean puree in the blender with cooked whole beans, a little water, garlic powder and a squeeze of lime juice. For a breakfast sandwich, adding a scrambled egg takes this sandwich in a whole new (very wonderful) direction.
Potato and Chorizo Torta
Serves 4
INGREDIENTS
1 tablespoon vegetable oil 1 pound Mexican chorizo, casings removed 1 clove garlic, minced 2 shallots, finely chopped ¾ pounds par-boiled potatoes, chopped into ½-inch dice
Salt and pepper to taste
Bollito or Portuguese rolls, lightly toasted and buttered
Optional toppings: mayonnaise, thinly sliced tomato, queso fresco, Mexican crema or sour cream, mashed avocado, shredded lettuce, refried beans, hot sauce of choice
INSTRUCTIONS
In a large skillet, heat the vegetable oil.
Add the chorizo and fry it for 6-8 minutes. Pour off most of the fat.
Add the garlic, shallots and potatoes to the pan, and fry for another 6 to 7 minutes. Season to taste.
Fill the rolls with the delicious potato and chorizo mixture in the buns with the toppings of your choice.