📝 About This Recipe
The Mexican Torta is a legendary sandwich that embodies the vibrant soul of Mexico City's street food scene. This version features a crispy, golden-brown chicken milanesa nestled inside a soft, toasted telera roll layered with creamy black beans, ripe avocado, and zesty pickled jalapeños. It is a harmonious explosion of textures and bold flavors that elevates the humble sandwich into a gourmet feast.
🥗 Ingredients
The Protein (Milanesa)
- 2 large Chicken Breast (sliced horizontally into 4 thin cutlets)
- 1/2 cups All-purpose flour (seasoned with salt and pepper)
- 2 large Eggs (beaten)
- 1.5 cups Bolillo crumbs or Panko (fine texture)
- 1/2 cups Vegetable oil (for shallow frying)
The Bread and Base
- 4 pieces Telera or Bolillo rolls (sliced lengthwise)
- 1 cup Refried black beans (warmed)
- 2 tablespoons Unsalted butter (softened)
The Fillings and Toppings
- 6 ounces Queso Oaxaca (shredded or pulled into strings)
- 2 ripe Avocado (sliced)
- 2 pieces Roma tomatoes (thinly sliced)
- 1/4 cup Pickled jalapeños (sliced)
- 1 cup Shredded iceberg lettuce (for crunch)
- 1/4 cup Mayonnaise (preferably Mexican crema-style)
👨🍳 Instructions
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1
Place the chicken cutlets between two sheets of plastic wrap and gently pound them with a meat mallet to an even 1/4-inch thickness.
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2
Set up a dredging station with three shallow bowls: one with seasoned flour, one with beaten eggs, and one with breadcrumbs.
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3
Coat each chicken cutlet in flour (shaking off excess), dip into the egg wash, and finally press firmly into the breadcrumbs until fully coated.
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4
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, fry the cutlets for 3-4 minutes per side until deep golden brown and cooked through.
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5
Transfer the fried milanesa to a wire rack or paper towel-lined plate and immediately sprinkle with a pinch of salt.
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6
Slice your telera rolls in half. Spread a thin layer of butter on the cut sides and toast them in a clean skillet or griddle until golden and crisp.
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7
Spread a generous tablespoon of warm refried beans on the bottom half of each toasted roll.
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8
Spread a layer of mayonnaise on the top half of each toasted roll.
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9
Place a warm chicken milanesa on top of the beans. While the chicken is hot, add the Queso Oaxaca so it begins to soften.
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10
Layer on the sliced tomato, pickled jalapeños, and a handful of shredded lettuce.
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11
Fan out half an avocado on each sandwich and season the avocado directly with a tiny pinch of salt.
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12
Close the sandwich and press down firmly. For a truly authentic touch, place the assembled torta back in the skillet for 1 minute per side, pressing with a spatula to warm through.
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13
Slice diagonally and serve immediately while the bread is crunchy and the cheese is gooey.
💡 Chef's Tips
Always toast your bread; it provides the structural integrity needed to hold the heavy fillings. If you can't find Queso Oaxaca, Monterey Jack or Mozzarella are excellent melting substitutes. Don't skip the beans—they act as a 'glue' that keeps the bottom layer of the sandwich together. For an extra kick, mix a little adobo sauce from a can of chipotles into your mayonnaise. Make sure your oil is hot enough before frying; if it's too cool, the breading will absorb too much oil and become greasy.
🍽️ Serving Suggestions
Serve with a side of crispy papas fritas (french fries) seasoned with chili lime salt. Pair with a cold Hibiscus Agua Fresca or a classic Mexican Coke in a glass bottle. A side of extra pickled carrots and onions adds a delightful acidic crunch. For a lighter side, serve with a simple cucumber and radish salad with lime dressing.