Torta de Chorizo con Huevo (Mexican Chorizo and Egg Sandwich)

Crispy chorizo, soft scrambled eggs (with options to make it vegan) creamy refried beans, and buttery avocado — all tucked inside a toasted bolillo roll.This torta de chorizo con huevo is simple, satisfying, and exactly what you want when you’re craving bold Mexican flavor. Perfect for breakfast, lunch, or a quick late-night bite.

Recipe

Two hands hold a sandwich sliced in half, revealing seasoned Mexican chorizo, sliced tomatoes, red onion, green lettuce, and mayonnaise inside a soft, round white bun. The dark background brings the torta-style sandwich into sharp focus.

About this recipe

I was born in Mexico City, but when I was a teenager, my family moved to Monterrey, Nuevo León. Every summer or holiday break, we’d drive from Monterrey back to Mexico City — a long road trip filled with music, snacks, fights, and many “are we there yet?” We always stopped for lunch in San Luis Potosí, and that’s where I tasted the best tortas of all time. Crispy bread, warm chorizo, a perfectly cooked egg, and all the toppings stacked in a way only a true Mexican torta can manage.

This torta de chorizo con huevo brings back those memories every single time. It’s hearty, messy in the best way, and full of flavor. And if you’ve ever been to Mexico, you know — tortas can be made with just about anything: Torta de chiles secos, tamales, even chilaquiles. There’s truly a torta for every craving.

Why you’ll love this recipe

  • Ready in 10 minutes, start to finish.
  • Perfectly spicy and packed with protein. You can make it with egg, just egg, or even tofu.
  • Customizable — add cheese, jalapeños, or even make it with chorizo con papas.
  • Easy to scale for one or a crowd.

Ingredient notes

Cooked ground spiced meat, browned and crumbly—likely Mexican chorizo—spreads unevenly in a nonstick skillet with a hexagonal pattern. The pan sits on a stove, and the filling looks perfect for tacos or a torta de chorizo.
  • Bolillo or telera: Use fresh bolillo rolls if you can find them; sub with a crusty baguette or ciabatta.
  • Chorizo: Go for Mexican chorizo, not Spanish. You can use pork or soy chorizo.
  • Egg, Just Egg or tofu.
  • Refried beans: Use homemade or canned refried beans.
  • Avocado, tomato, and onion
  • Mayo, aquafaba mayo, or vegan mayo.

How to make

An open-faced Mexican sandwich on dark bread features cooked crumbled chorizo, tomato slices, raw onion rings, and avocado on one half, while the other is spread with mayonnaise. This Torta de Chorizo rests on a dark surface, lit from above.
  • Cook the chorizo: Heat a small skillet over medium heat.
  • Add the egg or vegan egg. If you are using tofu, add it first to the skillet with a drizzle of vegetable oil, then add the chorizo.
  • Toast the bread; I use a bit of butter.
  • Assemble: Spread mayo on one side of the bread and refried beans on the other. Pile on the chorizo and egg mixture, then layer avocado, tomato, and onion.
  • Press and enjoy

Home-Cook Tips

  • Switch it up: Try it a la plancha — press the torta on a skillet with a bit of butter for a crispy, diner-style finish.
  • Scale it easily: Multiply ingredients by the number of sandwiches you want — this recipe is perfect for one or for feeding a crowd.
  • Add cheese: A slice of queso Oaxaca, queso fresco.
  • Make it ahead: Cook the chorizo and eggs in advance, then reheat and assemble just before serving.
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Two hands hold a sandwich sliced in half, revealing seasoned Mexican chorizo, sliced tomatoes, red onion, green lettuce, and mayonnaise inside a soft, round white bun. The dark background brings the torta-style sandwich into sharp focus.

Torta de Chorizo con Huevo – Spicy & Easy Mexican Sandwich

Alejandra Graf
Crispy chorizo, soft scrambled eggs (with options to make it vegan) creamy refried beans, and buttery avocado — all tucked inside a toasted bolillo roll.This torta de chorizo con huevo is simple, satisfying, and exactly what you want when you’re craving bold Mexican flavor. Perfect for breakfast, lunch, or a quick late-night bite.
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main
Cuisine Mexican
Servings 1 serving

Ingredients
  

  • 1 bolillo roll or telera, split in half
  • ¼ cup Mexican chorizo
  • 1 egg or 1/4 cup just egg or 1/4 cup crumbled firm tofu
  • 2 tablespoons refried beans
  • ¼ avocado sliced
  • 2 tomato slices
  • 2 –3 onion slices white or red
  • 1 teaspoon mayonnaise for the bread
  • Optional: a few pickled jalapeño slices or a slice of cheese

Instructions
 

  • Cook the chorizo: Heat a small skillet over medium heat. Add chorizo and cook until browned and crispy, about 3–4 minutes.
    NOTE: if you are using just egg, follow the same steps as with regular egg, if you are using crumbled firm tofu, first add the tofu to the pan with a drizzle of vegetable oil and then add the chorizo to cook.
  • Add the egg: Crack the egg directly into the pan with the chorizo and stir until scrambled and cooked through.
  • Toast the bread: Slice the bolillo in half and toast it on a dry skillet or griddle until lightly golden.
  • Spread and assemble: Spread mayo on one side and refried beans on the other.
  • Build your torta: Add the chorizo and egg mix, avocado, tomato, and onion.
  • Serve warm: Press lightly, slice in half if you like, and enjoy!

information

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

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