Ancho chile tortas, Mexican sandwich

This torta, made with a soft bolillo, filled with ancho chili stuffed with cheese and beans, plus avocado and mayonnaise, is a delight. Serve it for lunch, a light dinner, or even breakfast!
An ancho chile tortas quesadilla on a plate next to a glass of beer.

About this recipe

Mexican tortas are a type of sandwich prepared with a bread called bolillo or telera, which is a white bread, crunchy on the outside and soft on the inside.

This bread is split in half and filled with a variety of ingredients that can include different types of meats, such as steak, chicken, carnitas, ham, as well as avocado, beans, cheese, lettuce, tomato, onion, chili peppers, and mayonnaise, among others.

This is an ancho chile torta filled with beans and cheese. It is as simple as it gets, easy and quick to make. It is super tasty and perfect for breakfast, snack or dinner.

This recipe is the typical Mexican recipe you will learn by heart and make very often.

Ingredients

To make the tortas, you need bolillo, chile ancho, refried beans, grated cheese, mayonnaise, and avocado.

How to make chile ancho cakes?

One ancho chile in a glass bowl with a spoon.

Soak the ancho chile in hot water until it becomes soft, remove the stem, open it carefully, and remove the seeds.

A person using a spoon to eat chocolate-covered ancho chili cakes.

Mix the refried beans with the grated cheese and stuff the chile ancho.

A person cutting a piece of bread with a knife to prepare spicy sandwiches.

Cut the bolillo in half and put mayonnaise on each side. Place the chile relleno on the bottom of the bolillo and cover with the other half.

A pan with an ancho chile cake next to a can.

Place the cake on a griddle or frying pan with a weight on top until golden brown on both sides.

When you remove it from the comal, the cheese should be melted, and the beans should be hot.

Open it and put some avocado slices on it.

Tortas de chile ancho on a plate next to a glass of beer, showcasing traditional Mexican cuisine.
A spicy sandwich on a plate next to a glass of beer.

ANCHO CHILI TORTA STUFFED WITH BEAN AND CHEESE

This torta, made with a soft bolillo, filled with ancho chili stuffed with cheese and beans, plus avocado and mayonnaise, is a delight. Serve it for lunch, a light dinner, or even breakfast!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch
Cuisine Mexican
Calories 1555 kcal

Equipment

  • 1 skillet or griddle

Ingredients
  

  • 1 dry ancho chili
  • ¼ cup refried beans
  • ¼ cup grated cheese I use vegan
  • 1 tablespoon mayonnaise I use vegan
  • ½ avocado
  • 1 bolillo

Instructions
 

  • Soak the ancho chili in hot water until it becomes soft, remove the stem, carefully open it, and remove the seeds.
  • Mix the refried beans with the grated cheese and stuff the chili.
  • Slice the bolillo in half and spread mayonnaise on each side. Place the stuffed chili on the bottom half of the bolillo and cover with the other half.
  • Put the torta on a griddle or skillet with weight on top until it is browned on both sides. When you remove it from the griddle, the cheese should be melted and the beans hot.
  • Open it up and add some slices of avocado.

Notes

This recipe is for one torta. You can adjust the quantities as needed to make more tortas.

Nutrition

Serving: 1pieceCalories: 1555kcalCarbohydrates: 251gProtein: 53gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 34mgSodium: 2863mgPotassium: 1166mgFiber: 24gSugar: 17gVitamin A: 9759IUVitamin C: 21mgCalcium: 248mgIron: 3mg
Keyword cheese, chile ancho, vegan refried beans

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
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