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This Mexican torta is the sandwich I grew up eating at home, a crusty telera roll layered with refried beans, queso fresco, avocado, and seasoned steak. It takes about 35 minutes to make, and it’s the one I’d pick over a ham and turkey sandwich any day of the week.
A Mexican torta was the sandwich in our house growing up. We rarely did the ham and turkey thing. My mom would split open a bolillo roll, spread it thick with refried beans, add a layer of queso fresco and avocado, and pile on whatever meat she had that day.
Bolillo was the usual, but when my parents found telera bread at our local panadería, that’s what we got. Some days it was even just regular sandwich bread from the store. That didn’t matter much, but the refried beans and the Mexican cheese? Those were never up for negotiation, and that combination inside a sandwich is so good.
This one is made with seasoned steak, which is how I like it best. Everything else stays the way I grew up eating it: beans, queso fresco, guacamole, lettuce, tomato, and salsa on a crusty roll.
What Is a Mexican Torta?
A Mexican torta is a sandwich that originates from Mexico and is typically made using telera or bolillo bread. The fillings can vary widely, but common ingredients include a spread of refried beans, slices of fresh Mexican cheese, various meats, smashed avocado, mayonnaise, spicy salsa, shredded lettuce, tomato, and pickled jalapeños.
Popular types of tortas include tortas ahogadas and torta de milanesa. They’re commonly sold throughout Mexico at street food stands, in markets, and at restaurants.
Tortas are a popular choice for those looking for a quick and satisfying lunch on the go (as are molletes, which are basically open-faced tortas), thanks to their filling and hearty nature. Whether you enjoy them on a sunny park bench or a busy city corner, you’ll get a taste of the heart of Mexican cuisine with every flavorful bite!
What Bread Is Used for a Mexican Torta Sandwich?
Tortas are typically made using either telera rolls or bolillo bread. These breads are similar to French baguettes with a crispy crust on the outside and a soft and pillowy inside. Both types of bread work perfectly for tortas because they are strong enough to hold a variety of wet and dry fillings without collapsing yet soft enough to easily bite into.
- Telera rolls: This is a type of white bread that is soft and round with a slightly crusty exterior. It is also somewhat flat and typically has two slight indentations or seams on the top. The bread’s interior is soft and pillowy, which makes it a great option for holding the various fillings of a torta without getting too soggy too quickly.
- Bolillo bread: This is similar in texture to telera but is more of an oval shape, resembling a small baguette. It has a crispy crust and soft interior.
Mexican Torta Ingredients
- Bread: Telera bread is recommended for this recipe, but you can also use bolillo bread.
- Steak: I used chuck steak and seasoned it well with a mixture of garlic, salt, chili powder, onion powder, and ground cumin. For other meat fillings, see the Suggested Fillings section below.
- Guacamole: Mixing avocados, salt, lime juice, onion, and cilantro makes the perfect avocado spread and guacamole.
- Beans: I used canned refried pinto beans to keep things super quick and convenient, but you can also make your own refried beans if you prefer.
- Cheese: Slices of queso fresco add some freshness to this sandwich. You could also use panela, Oaxaca cheese, or mozzarella.
- Tomato: Each sandwich gets a few slices of fresh tomato. I used a Roma tomato, but you could use any type of tomato you prefer.
- Lettuce: Shredded iceberg lettuce for a little crunch.
- Salsa: I topped mine with a spicy chile de arbol salsa, but a salsa verde or roasted tomato salsa would also be great.
How to Make Mexican Tortas
- Make the meat. Heat oil in a large skillet over medium-high heat. Add the diced steak, all the seasonings, onions, and cook for 20 minutes. All the juices from the meat will cook down and help caramelize the meat for a crusty exterior.
2. Make the guacamole. Add the avocado, onion, cilantro, lime juice, and salt in a mixing bowl. Mash with a fork and stir until well combined.
3. Toast the bread. Add a thin layer of butter to the inside of the telera bread and toast for a few minutes on a hot skillet until browned.
4. Assemble. Layer the ingredients in the following order: refried beans, guacamole, slices of queso fresco, slices of tomatoes, a generous amount of cooked meat, shredded lettuce, and a tablespoon or two of salsa. Gently add the top half of the telera bread on top, serve, and enjoy!
Tips for This Mexican Sandwich
- I recommended chopping the steak into bite-sized pieces so the filling doesn’t come out every time you take a bite.
- Lightly toast the inside of the bread with a little butter in a skillet or on the grill. This helps prevent it from becoming soggy and adds a nice crunch!
- Experiment with different salsas! Or, if you don’t want to add any spice, add a generous smear of mayo.
Mexican Torta Variations
My favorite part of Mexican tortas is the amount of freedom you have when making it. You don’t have to make a torta the same every time. You can mix up the protein or the types of toppings you use! Here are a few filling ideas to try next:
How to Store This Mexican Torta Sandwich
Telera rolls can be stored in an airtight container in a cool, dry place for 3 days.
Leftover torta filling and toppings can be stored in airtight containers in the refrigerator for up to 2-3 days.
Mexican Torta FAQs
Torta de milanesa made with a thin breaded and fried cutlet is the one you’ll see on just about every torta menu in Mexico. Torta de jamón with ham and queso is another really common one, and torta ahogada from Guadalajara is famous for being drowned in a spicy tomato sauce. This recipe is a torta de bistec, made with seasoned steak.
It depends on what you put in it. A torta has a lot of good stuff going for it with protein from the meat, fiber from the refried beans, and healthy fats from the avocado. But it’s also a big sandwich on a whole roll, so it’s a filling meal rather than a light one. If you want to lighten it up, skip the butter on the bread, go easy on the cheese, and pile on more lettuce and tomato. You can also make the whole torta, slice it in half, and eat that half with a side salad or some fruit. Save the other half for the next day or share it with someone.
A torta is already a full meal, so keep the sides simple. Baked tortilla chips with roasted tomato salsa for dipping, a handful of fries, or elotes or esquites if it’s summer are great. A little dish of pickled jalapeños and carrots on the side is really good for cutting through all the richness. And an agua fresca like horchata or agua de tamarindo is perfect.
Usually, yes. I use sliced queso fresco because it’s mild and salty and doesn’t melt, so it holds its shape in the sandwich. Queso panela works the same way. If you want a melty torta, use Oaxaca or asadero cheese and melt it onto the meat before you build the sandwich.
More Mexican Recipes
Torta Mexican Sandwich Recipe
Ingredients
For the meat
- 1 tablespoon olive oil
- ¼ onion, chopped (white or yellow)
- 2 cloves garlic, minced
- 2 ½ pounds chuck steak, diced into small cubes
- ½ teaspoon kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
For the guacamole
- 2 medium avocados
- 2 tablespoons lime juice (about 1 lime)
- ¼ white onion, chopped
- ¼ bunch cilantro, chopped
- ½ teaspoon kosher salt
For assembling
- 6 telera rolls, halved
- ¼ cup butter, softened
- 1 (15-ounce) can refried beans, warmed
- 10-12 ounces queso fresco, sliced
- 2 Roma tomatoes, sliced
- ¼ iceberg lettuce, shredded
- ¾ cup salsa (chile de arbol salsa, salsa verde, or roasted tomato salsa)
Instructions
- Make the meat. Heat the olive oil in a large skillet over medium-high heat. Add the steak, onion, garlic, and seasonings, and cook for about 20 minutes, stirring occasionally, until the meat is browned and all the juices have caramalized. Remove from the heat and cover until ready to serve.
- Make the guacamole. Add all the ingredients to a small mixing bowl and mash with a fork to combine. Cover and set aside.
- Toast the bread. Add a thin layer of butter to the inside of the telera rolls and toast them cut-side down on a skillet over medium-high until browned.
- Assemble. Assemble the tortas by adding a layer of the refried beans on the bottom half of the rolls, followed by guacamole, a few slices of queso fresco, tomatoes, the cooked meat, lettuce and some salsa. Gently press the top half of the telera over the torta and repeat until they have all been assembled. Serve and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My whole family loved this recipe. It was flavorful and easy. As she recommends, definitely cut the meat up into bite sized pieces. I had to cut mine smaller after cooking. I didn’t have any beans on hand and it was still fantastic without it.
Made this last night and it was delicious! The meat was tender and seasoned super well, and all the toppings were really great additions. Super filling, too! My family loved it.