Homemade Chorizo Tortas


A torta is the Mexican version of a panini--a pressed sandwich made with crusty bread that can have an endless array of fillings. For this one, we make our own chorizo-inspired filling by spicing up ground pork or turkey. Use a panini maker if you have one (and skip Step 4) or use our technique for making pressed sandwiches without any special equipment. Serve with a mixed green salad.

Cook Time:
45 mins
Total Time:
45 mins
4 servings


  • 1 15-ounce can pinto beans, rinsed

  • 1 ripe avocado, chopped

  • 1 tablespoon plus 2 teaspoons canola oil, divided

  • 8 ounces ground pork or turkey

  • 3 tablespoons cider vinegar

  • 2 tablespoons ancho chile powder or regular chili powder

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • teaspoon salt

  • 1 16- to 18-inch-long baguette, preferably whole-wheat

  • ½ cup crumbled queso fresco (see Note) or feta cheese

  • ¼ cup thinly sliced red onion


  1. Mash beans and avocado together in a medium bowl; set aside.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork (or turkey); cook, stirring and breaking up with a wooden spoon, until cooked through, about 4 minutes. Transfer to a bowl. Stir in vinegar, chile powder, cinnamon, cloves and salt; set aside. Wash and dry the pan.

  3. Cut baguette into 4 equal lengths and split each horizontally. Pull out most of the soft bread from the center, leaving mostly crust. Divide the bean mixture, meat mixture, cheese and onion among the sandwiches, patting everything down gently to keep it in the bread.

  4. Heat 1 teaspoon oil in the pan over medium heat. Add 2 sandwiches and place a medium skillet on top of them. Place 4 cans (such as canned beans) or other weights in the medium skillet to press the sandwiches. Cook until golden on one side, about 2 minutes. Reduce the heat to medium-low, turn the sandwiches over, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Keeping the heat on medium-low, repeat with the remaining 1 teaspoon oil and the remaining sandwiches. (Alternatively, cook the sandwiches in a panini maker.)


Make Ahead Tip: Prepare “chorizo” (Step 2), cover and refrigerate for up to 3 days.

Note: Queso fresco, also known as queso blanco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.

Nutrition Facts (per serving)

498 Calories
21g Fat
57g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 498
% Daily Value *
Total Carbohydrate 57g 21%
Dietary Fiber 15g 53%
Total Sugars 2g
Protein 29g 59%
Total Fat 21g 27%
Saturated Fat 5g 23%
Cholesterol 43mg 14%
Vitamin A 1415IU 28%
Vitamin C 6mg 7%
Folate 96mcg 24%
Sodium 755mg 33%
Calcium 155mg 12%
Iron 3mg 16%
Magnesium 56mg 13%
Potassium 691mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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