Chorizo Torta Recipe


  • 1 pound chorizo
  • 4 bolillo bread rolls (any bread rolls will work for this)
  • 1/4 onion (I use red onion)
  • 1 cup mozzarella cheese
  • 1 tomato
  • 1/3 cup cilantro
  • 1/3 teaspoon salt
  • 1 tablespoon oil
  • 1/4 teaspoon ground black pepper
  • 2 avocados
  • 1/2 lime

Salsa (optional)

  • 1 cup water
  • 6 green tomatillos
  • 10 chilis de arbol
  • 2 pasilla chilis
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • Aluminum foil

Steps (Torta)

  1. Dice 1/4 of an onion
  2. Slice your tomato into round shapes
  3. Chop your garlic into small pieces
  4. Cut your onion into small strips (you can also just use a whole cabbage leaf if you prefer)
  5. Cut your avocado in half and remove with a spoon into a bowl
  6. Add 1/3 teaspoon salt, 1/4 teaspoon salt, half a lime, and smash all together until smooth
  7. Preheat a pan on medium heat and add 1 tablespoon oil (I use olive oil)
  8. Add the diced onions and cook for about a minute
  9. Add your chorizo and cook for 6-8 minutes
  10. Add cilantro and let cook for another minute
  11. Add the cheese and cook until completely melted and the chorizo is done
  12. Assemble your sandwich by adding avocado to each side of the bread, adding the chorizo, tomatoes, lettuce, and salsa.
  13. Enjoy!

Steps (Salsa)

  1. Peel and rinse off your tomatillos
  2. Put a pan on medium heat and cover with aluminum foil
  3. Add your tomatillos on the foil to roast making sure to turn every so often
  4. In the meantime prepare your chilis
  5. Remove the stem and seeds from the pasilla chilis
  6. In a small pan on medium heat roast the pasilla chilis for a minute or so until they start turning a red tint and bubble
  7. In the same pan roast your chilis de arbol for about a minute (be sure to roast them whole with the stem on)
  8. Rinse off the pasilla chilis
  9. Add all of your chilis to the pan used to cook the tomatillos as well as 2/3 cup water. Fold the foil to cover all of the ingredients and cook for 6-8 minutes
  10. In the meantime roast your garlic in the same pan for about 2 minutes
  11. Snap the stems off the chili de arbol and place into a blender
  12. Add garlic, salt, the tomatillos, pasilla chili (along with the water used to cook these) into the blender
  13. Blend until incorporated (if the salsa seems to thick, add more water)
  14. Enjoy with the torta!