Torta de Chorizo con Huevo – Spicy & Easy Mexican 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.
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!