Chorizo Egg and Cheese Breakfast Torta

Steps

1. 1

   Prep the fillings

   • Slice the avocados and keep them on a plate with a squeeze of lime if using.
   • Shred or pull the Oaxaca cheese into strands.
   • Split each bolillo like a hinge and spread the cut sides with the softened butter.
   • In a bowl, whisk the eggs with the milk and a small pinch of salt until no streaks of white remain.

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   Ready when: Eggs are a uniform pale yellow with no visible streaks.

   Tip: Go easy on the salt: chorizo and cheese are both salty.

2. 2

   Warm the beans

   • In a small saucepan, stir the refried beans with 1 tablespoon water over low heat for 3 to 4 minutes, until loose and spreadable and steaming.
   • Cover and keep warm off the heat.

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   Ready when: Beans are steaming hot and easy to spread, like thick mashed potatoes.

   Tip: Add another teaspoon of water if the beans start to stick or look dry.

3. 3

   Brown the chorizo

   • Heat the 12-inch skillet over medium heat for 1 minute.
   • Add the chorizo and break it into small crumbles with a wooden spoon.
   • Cook, stirring occasionally, 6 to 8 minutes, until the fat has rendered and the chorizo is deep red-brown with slightly crisp edges and no raw pink remains.

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   Ready when: Crumbles are browned, cooked through, and sizzling in their own orange-red fat.

   Tip: No extra oil is needed; the chorizo renders plenty of fat.

4. 4

   Scramble the eggs

   • Leave about 1 tablespoon of rendered fat in the skillet with the chorizo (spoon off any excess).
   • Reduce heat to medium-low and pour in the eggs.
   • Let them set for 20 seconds, then gently push the eggs from the edges toward the center with a spatula every few seconds for about 2 minutes, folding them into the chorizo.
   • Remove from the heat while still glossy and slightly wet; they will finish cooking from residual heat.

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   Ready when: Eggs form soft, large curds that are set but still glossy, with no runny liquid. Internal temperature reaches 160°F (71°C).

   Tip: Overcooked eggs turn dry and rubbery in the sandwich, so pull them early.

5. 5

   Transfer the filling

   • Scrape the chorizo and egg mixture into a bowl and cover loosely with a plate to keep warm.
   • Wipe out the skillet with a paper towel, taking care as it is hot.

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   Ready when: Skillet is mostly clean and ready for toasting.

6. 6

   Toast the rolls

   • Heat the skillet over medium heat.
   • Place the rolls buttered side down, working in batches if needed, and press lightly with a spatula.
   • Toast 1 to 2 minutes, until the cut sides are golden brown and crisp.
   • Flip them open on a board.

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   Ready when: Cut surfaces are evenly golden and crisp to the touch.

   Tip: Watch closely: buttered bread goes from golden to burnt in seconds.

7. 7

   Assemble the tortas

   • Spread about 2 tablespoons of warm beans on the bottom half of each roll and the same on the top half.
   • Divide the chorizo-egg scramble among the bottoms, then top with the Oaxaca cheese, pickled jalapeños if using, and avocado slices.
   • Close each torta.

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   Ready when: Fillings are evenly layered and the rolls close without spilling.

   Tip: Beans on both sides act as a barrier that keeps the bread from getting soggy.

8. 8

   Press and melt

   • Return the closed tortas to the medium-heated skillet.
   • Press down with a spatula (or a smaller heavy pan) and cook 1 to 2 minutes per side, until the outside is crisp and the cheese is melted and stretchy.
   • Rest 1 minute, slice in half on the diagonal, and serve with lime wedges.

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   Ready when: Crust is crisp and golden, and cheese visibly oozes at the edges.

   Tip: Lower the heat if the bread browns before the cheese melts.