Description
These chorizo tortas (Mexican sandwiches) are just insane! There’s crispy bread loaded up with spicy chorizo, melty cheese, red cabbage, creamy avocado, and a pickled jalapeño mayo that is packed with flavor.
Ingredients
- Extra Virgin Olive Oil
- 1 lb Mexican Chorizo, casings removed
- ½ cup Mayonnaise
- 3 tbsp Pickled Jalapeños, finely chopped
- 2 Avocados
- 2 cups Red Cabbage, thinly sliced
- ½ bunch Fresh Cilantro, chopped
- — Sea Salt
- — Black Pepper, freshly ground
- 1 Lime, juiced
- 4 Torta Rolls, Kaiser Rolls, or Ciabatta Rolls, split in half lengthwise
- 1 cup shredded Monterey Cheese, or four slices
Instructions
-
Heat a medium skillet over medium-high heat. When hot, add one tablespoon of olive oil and.
- Cook for 7-8 minutes, stirring occasionally until no longer pink and fully cooked. Set aside.
-
Meanwhile, in a small bowl, stir the mayo, pickled jalapeños, and a pinch of salt and pepper. Set aside.
-
In another bowl, mash the avocados with about one teaspoon of lime juice, ¼ teaspoon salt, and pepper. Set aside.
- Toss the cabbage, cilantro, one tablespoon of lime juice, two tablespoons olive oil, ¼ teaspoon salt and pepper in a bowl.
- Spread the pickled jalapeño mayo on the bottom of each roll.
-
Divide the cooked chorizo among the bottoms and top with cheese shredded cheese or slices.
- Transfer under the broiler for 1-2 minutes, until cheese is melted and bubbly. Be careful not to burn the buns.
- Remove from the oven, add cabbage and mashed avocado, and top half of the bread.
Notes
If you’d rather not broil you can assemble sandwiches and wrap snuggly in foil and bake in a 350°F oven for 10 minutes to melt the cheese. Depends on your preference for soft bread or crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes