Best 3 Mexican Torta Sandwich Recipes

**Mexican Torta Sandwich: A Culinary Symphony of Flavors**

Indulge in the tantalizing world of Mexican cuisine with the delectable Mexican Torta Sandwich. This symphony of flavors captivates taste buds with its harmonious blend of savory fillings nestled between soft and fluffy bread. Embark on a culinary journey as we explore the diverse recipes featured in this article, each offering a unique twist on this beloved Mexican street food. From the traditional carnitas torta bursting with tender pork carnitas to the vegetarian delight of the rajas con crema torta, these recipes promise an explosion of flavors that will transport you to the bustling streets of Mexico. Dive into the smoky chipotle chicken torta, where grilled chicken mingles with a creamy chipotle sauce, or savor the tangy flavors of the fish torta, a seafood lover's paradise. And for those seeking a taste of classic Mexican flavors, the al pastor torta, with its succulent marinated pork, is a must-try. With its versatility and endless variations, the Mexican Torta Sandwich stands as a testament to the culinary creativity and rich heritage of Mexican cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN TORTA (SANDWICH)

Mexican Torta (Sandwich) image

This recipe is posted for Zaar World Tour 2005/Mexico. Found on Sara's Secrets recipes/Food Network. Times are estimated and do not include marinating chicken.

Provided by katie in the UP

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
2 canned chipotle chiles in adobo
4 soft rolls
4 plum tomatoes, cut into 20 thin slices
1 Hass avocado, peeled, seeded, and cut into 16 thin slices
8 ounces monterey jack pepper cheese, sliced thin
1/4 cup lemon juice
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon paprika
1/2 cup olive oil
4 boneless skinless chicken breasts

Steps:

Combine marinade ingredients add chicken breasts 2 to 24 hours.
Grill chicken breasts.
Preheat oven to 350 degrees F.
Place the mayonnaise and chipotle chiles in a food processor and blend until smooth. Generously spread the cut sides of the rolls with the chipotle mayonnaise. Cover the bottom half of each roll with 1 thinly sliced chicken breast, overlapping the slices. Top each portion of chicken with 5 slices of tomato and 4 slices of avocado. Cover with 2 slices of cheese.
Place assembled sandwiches open faced on a sheet pan and bake until cheese is melted, about 8 minutes. Cover the sandwiches, slice in half and serve immediately.

TORTA ASADA (MEXICAN CARNE ASADA SANDWICH)

Torta Asada (Mexican Carne Asada Sandwich) image

1 star reviewer zmailed me and said: "I really don't think the problem was with your recipe at all, my family are not big on things like avacado, or chilli like me. It was just not for my family." i'm not sure why she tried my recipe if her family doesnt like the ingredients or why she didnt comment in her review, but i have an idea; careful what you say around here, people can leave bad reviews even if they havent tried your recipe..sucks :( if you can, start by going to a carniceria & picking up some pre-marinated carne asada & some bolillos. if thats not available to you then i suggest you marinate the steaks in Recipe #220759 only through step 6 using ingredients vinegar through paprika & you can use any soft roll type bread if you cant find bolillos. these are so tasty you HAVE to try 'em!!

Provided by catalinacrawler

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

6 bolillos rolls
1 1/2 lbs flank steaks, thinly sliced
1 (14 1/2 ounce) can rosarita zesty fat free refried beans with jalapeno
2 cups lettuce, finely chopped
1 cup sharp cheddar cheese, shredded (optional)
2 tablespoons hot sauce (optional)
3 medium tomatoes, diced
3 tablespoons yellow onions, finely minced
1 1/2 jalapenos, minced
1 lime, juice of
2 tablespoons cilantro, finely minced
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
3 avocados
1 tablespoon yellow onion, finely minced
1/2 a jalapeno, minced
1 tablespoon cilantro, minced
1 garlic clove, minced
1/2 lime, juice of
1/8 teaspoon sea salt
1/8 teaspoon pepper, fresh cracked

Steps:

start by making the salsa fresca; combine all salsa ingredients & chill for an hour.
about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth. i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.
turn oven on 250 for toasting.
heat beans on med-low until hot.
in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle -- carne asada should not be dark brown & charred.
once done let sit for 5 minutes.
while the meat is resting slice bolillos in half & toast for 4 minutes.
cut carne asada into small pieces or strips.
spread one half of the bolillos with guacamole.
spread the other half with hot beans.
sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.
close sandwich, press down & cut in half.
serve with extra salsa & guacamole (if there's any left still!).

Nutrition Facts : Calories 389.4, Fat 26.6, SaturatedFat 6.4, Cholesterol 77.1, Sodium 172.7, Carbohydrate 13.6, Fiber 8, Sugar 3, Protein 27

TORTA AHOGADA (MEXICAN "DROWNED" SANDWICH)

Torta Ahogada (Mexican

Two sauces are offered: salsa dulce and salsa enchilosa. The former is not really sweet, but is´s basically tomato, water and cumin. The latter is flavored mostly with dried chiles de arbol toasted, soaked in vinegar and blended into the sauce.The most unique ingredeinte is the virote, which is a type of sourdough roll, crispy...

Provided by marty olguin

Categories Breads

Time 20m

Number Of Ingredients 15

Ingredients

3/4 oz dried chiles de árbol (about 30), stemmed and seeded
3/4 c cider vinegar2
Tbsp pumpkin seeds, toasted
1 1/2 Tbsp sesame seeds, toasted
1 tsp dried oregano
1 tsp kosher salt
1/4 tsp ground cumin
1/8 tsp ground allspice
1/8 tsp ground cloves
2 clove garlic
1 crusty bolillo or italian roll
1 1/2 c leftover roasted pork shoulder, shredded
1/4 small yellow onion, thinly sliced
1 radish, thinly sliced
4-6 roma tomates

Steps:

1. Combine roma tomatoes, chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and purée until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in ¾ cup water.
2. Heat oven to 350°. Split roll and fill bottom half with pork. Place on baking sheet and bake until warmed through and bread is toasted, about 6 minutes. Add onion, radish, and top bun; pour chile de arbol sauce over sandwich, and let sit, so that the sauce soaks in.

Tips:

Use the best quality ingredients you can find, especially for the bread, meat, and cheese.
Don't be afraid to experiment with different types of bread, meat, and cheese. There are endless possibilities!
If you don't have a torta press, you can use a heavy pan or skillet to press the sandwich together.
Serve the torta immediately with your favorite toppings, such as salsa, guacamole, sour cream, and pico de gallo.

Conclusion:

The Mexican torta is a delicious and versatile sandwich that is easy to make at home. With a crispy bread roll, flavorful fillings, and a variety of toppings, it's a perfect meal for any occasion. So next time you're looking for a quick and easy lunch or dinner, give the Mexican torta a try!