Chorizo Torta (Mexican Chorizo Sandwich)

Chorizo Torta (Mexican Chorizo Sandwich)

tacos

Ingredients

• 3 Tbsp refried pinto beans (approx. or a little more - or refried black beans)
• 2 1/2 oz Mexican chorizo (approx. - if in the casing, remove from casing)
• 1 bolillo roll (or telera/small baguette-style roll)
• 2 Tbsp cotija cheese (approx - or use another Mexican cheese, like Oaxaca)
• 1/2 tomato
• Optional additions: a few slices of avocado, some shredded lettuce, pickled red onion slices

Instructions

• Gently warm the refried beans through and set them aside. Warm a small skillet and cook the chorizo until cooked through with gently crisp edges.
• Split open the bread roll horizontally from side to side - ideally, keep the crust attached on one of the long sides for easier eating. You can toast the roll in an oven or toaster oven until gently brown, or if you prefer, you can leave it un-toasted.
• Crumble the cheese and slice the tomato.
• Spread a layer of refried beans on the bottom half of the roll then top with the chorizo. Add the cheese and tomato slices on top, as well as any other toppings (avocado, lettuce, and/or onions). Then close the sandwich up with the top half of the bread and serve.