Torta, it’s what’s for breakfast

Breakfast torta with cilantro scrambled egg and pork chorizo.

Until I met my love, I never really understood the joy of the torta. Sure, I saw them advertised at taco shops, but I often glanced right past the option and on to a taco or burrito or enchilada. But I get it now. Delicious and perfectly toasted Bolillo bread topped with refried beans — yes, beans on a sandwich! I didn’t think this was allowed, but it is. This is the breakfast torta.

Cilantro scrambled egg is great to use in other breakfast dishes or sandos

Ingredients

2 - Bolillo Rolls (Mexican bread roll)

3 oz.- Beef or pork Mexican Chorizo (or both is great too)

2 oz. (or one quarter of a medium)- yellow or white onion

4 - Eggs

1.5 oz. - Fresh cilantro, chopped (about 1/2 cup)

2 slices - Monterrey Jack Cheese

Mayonnaise

Salt and pepper to taste

For the beans:

1 can Refried beans (I like Juanita)

1/4 cup sweet or yellow onion

1/4 cup cilantro

1/4 cup dice tomato

1 Tablespoon of chicken Boullion

1 clove minced garlic

In a small saucepan, add onion, garlic, cilantro and tomato and cook stirring over medium heat for about 3-4 minutes. Add refried beans and blend in with the vegetables. Reduce heat to low and cook for 10-12 minutes.

In a medium skillet, combine the chorizo and onion and cook over medium heat until most of the liquid (water and oil) evaporates and is reduced.

Chorizo and onion

Scramble the eggs in a bowl with salt and pepper. Using a medium-size skillet, pour in the eggs with a small amount of olive oil, and sprinkle 3/4 of the fresh cilantro over the eggs. Once the bottom of the egg cooks, fold both sides in to create an omelet shape. Then sprinkle the remaining fresh cilantro on top of the mini omelet until the eggs are fully cooked (1-2 minutes). Make sure you do not keep the eggs on the pan for too long or they will overcook. They should be spongy not hard.

Cut the bolillo in half (horizontally) and spread mayonnaise on the inside of both halves. Place slices Monterrey Jack Cheese on one half of the bolillo. Broil the bolillo in the oven (or toaster oven) until browned and cheese is melted.

broil rolls until sides have browned and cheese is melted

Slice omelet in half (lengthwise) to split between the two tortas. Add a thin layer of refried beans to bottom half of each bolillo. Layer the egg on top of the beans. Next, spread a layer of cooked chorizo and top with the other half. Feel free to add additional toppings or enjoy as is!

This is where the fun begins! Start layering…

I like to layer starting with the beans, cilantro egg scramble, chorizo and maybe some tomato or avocado slices. Hearty and delicious!

Sometimes you want to cook, sometimes you want someone else to. Check out some of our Food Club restaurant suggestions below.