← Nouns Cooking · Mexican

Ingredients

• 4 bolillos or telera rolls
• 4 thin boneless pork cutlets, pounded thin
• 1 Eggs, beaten
• 3 tbsp Plain (all-purpose) flour
• 100 g Breadcrumbs
• 4 slices Ham
• 4 hot dog sausages, split lengthways
• 150 g Mexican chorizo, casing removed
• 4 eggs, to fry (optional)
• 8 slices slices of asadero or Oaxaca cheese
• 180 g refried beans
• 4 tbsp Mayonnaise
• 1 Avocado, sliced
• 1 Tomato, sliced
• ½ Onion, thinly sliced
• 4 pickled jalapeños, sliced
• 2 tbsp Butter
• 100 ml oil for frying
• Salt

Method

1. Season the cutlets, dust with flour, dip in egg and coat in breadcrumbs. Shallow-fry in hot oil for 2–3 min per side until golden, then drain.
2. In another pan, fry the chorizo over medium heat for 5 min until cooked through. Push it aside and brown the sausages and ham for 2–3 min. Fry the eggs, if using.
3. Split the rolls, spread the cut sides with butter and toast them on a griddle for 1–2 min, until golden.
4. Spread the bottoms with refried beans and the tops with mayonnaise.
5. Layer a milanesa, ham, sausage, chorizo, egg and cheese on each base. Set the open tortas on the griddle over low heat, covered, for 2 min to melt the cheese.
6. Add avocado, tomato, onion and pickled jalapeños, close and press down firmly. Cut in half and serve right away.

Tips

• Every torta stall builds its cubana differently, so swap in whatever cold cuts or cheeses you have.
• Wrapping the finished torta in paper for a minute helps it hold together.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Rick Bayless