Chorizo Torta

Steps

1. 1

   Brown the Chorizo

   • Remove the chorizo from its casing and discard the casing.
   • Heat a large 12-inch skillet over medium-high heat.
   • Add the chorizo to the dry skillet and cook, breaking it into small pieces with a wooden spoon as it cooks, for 8-10 minutes, until deeply browned and cooked through.
   • The chorizo should have rendered its fat and be starting to crisp slightly at the edges.
   • Transfer the cooked chorizo to a plate with a slotted spoon, leaving the fat in the skillet.

   + Show details− Hide details

   Ready when: Chorizo is deeply browned, cooked through, and beginning to crisp at the edges

   Tip: Use fresh chorizo in casings, not cured chorizo slices—fresh chorizo has superior texture and flavor when cooked this way

2. 2

   Toast the RollsOven 500°F / 260°C

   • While the chorizo cooks, split each bolillo roll horizontally with a knife.
   • Heat a large griddle or cast-iron skillet to medium heat (or preheat your broiler to 500°F/260°C).
   • If using a skillet, place the roll halves cut-side down and toast for 1-2 minutes until lightly golden and crispy.
   • If using a broiler, place the rolls cut-side up on a baking sheet and broil 4 inches from the heat for 1-2 minutes until lightly golden.
   • Set the toasted rolls aside on a clean surface.

   + Show details− Hide details

   Ready when: Rolls are lightly golden and slightly crispy on the cut side

   Tip: Toasting the rolls is essential—it prevents them from becoming soggy from the rendered chorizo fat and sautéed juices while adding necessary texture to the sandwich

3. 3

   Prepare Fresh Toppings

   • While the chorizo and rolls are cooking, chop the romaine lettuce into roughly 1-inch pieces.
   • Slice the tomatoes into ¼-inch thick rounds.
   • Halve each avocado lengthwise, remove the pit by carefully scooping it out with a spoon, then use a spoon to scoop the flesh out in one piece.
   • Slice each avocado half lengthwise into ¼-inch slices.
   • If using jalapeños, slice them thinly crosswise, removing the seeds if you prefer less heat.

   + Show details− Hide details

   Tip: Prepare the avocados last (just before assembly) to prevent browning from oxidation—this takes only a few minutes and keeps them fresh

4. 4

   Sauté Peppers and Onions

   • Once the chorizo has been removed, add the sliced bell peppers and yellow onion to the same skillet with the chorizo fat (about 2 tablespoons of fat should remain).
   • Cook over medium heat, stirring occasionally, for 7-8 minutes, until the peppers are tender and the onions are soft and starting to caramelize at the edges.
   • Season generously with salt and pepper to taste.
   • Return the cooked chorizo to the skillet and stir to combine, cooking for 1 minute more just to warm through.

   + Show details− Hide details

   Ready when: Peppers are tender-crisp, onions are soft and light golden brown

   Tip: Cook over medium heat (not high) to allow the onions to caramelize slowly and develop deep sweetness without burning

5. 5

   Assemble and Serve

   • Spread about 1 tablespoon of mayonnaise on the cut side of each roll half (using 4 tablespoons total for both top and bottom halves).
   • On the bottom half of each roll, layer in this order: a generous handful of chopped lettuce (about ½ cup), two tomato slices arranged slightly overlapping, then avocado slices (about ½ avocado per sandwich).
   • Top with the warm chorizo and pepper-onion mixture (about ½ cup per sandwich), then scatter fresh jalapeño slices on top if using.
   • Place the top roll half on each sandwich, cut-side down.
   • Serve immediately while the chorizo and peppers are still warm and the bread is crispy.
   • If serving later, wrap each torta tightly in foil to keep it warm for up to 30 minutes.

   + Show details− Hide details

   Tip: Layer cold vegetables first, then add the warm chorizo mixture on top—this keeps textures distinct and prevents the bread from becoming soggy while keeping the vegetables crisp