The torta is Mexico's answer to the deli sandwich — a sturdy roll packed with bold fillings and layers of texture. Our chile beef version is messy in the best way.
Toast the bread so it can stand up to all that juicy filling.
Brown the beef, then stir in the adobo, cumin, and garlic powder. Simmer until saucy and well-seasoned.
Split the rolls and toast the cut sides on a griddle until golden and crisp.
Spread refried beans on the bottom, pile on the beef, then add avocado, jalapeños, lettuce, tomato, and a drizzle of crema.
Close the torta and press gently so it holds together. Cut in half and serve right away.
Pitmaster tip
A quick smear of refried beans on the bread acts like glue — it keeps everything from sliding out with the first bite.
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Tacos & Masa
