Tortas Recipe -
Tortas Recipe
  • READY IN 30 mins


Recipe by  

"Delicious Mexican sandwiches that are so easy to make and eat!!"

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
  2. Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2009

My family is accustomed to the authentic Donut Shop tortas, as we live on the Mexican border. Still, they loved this recipe. I toasted birrote bread on a skillet with a bit of butter before spreading a mixture of sour cream and mayonnaise and also added onions to them. Served with steak fries.

Most Helpful Critical Review
Mar 30, 2011

I didn't think these were anything special. Perhaps it is because we live in Southern California and the tortas near us are really delish. Made to the recipe. Hubby ate his up, but I didn't enjoy mine very much. I wouldn't make again, but husband said he would, so I will use up the rest of the bollillos


7 Ratings

Nov 28, 2009

These sandwiches are great, and very versatile. We like to put a spicy tomato sauce over the top of ours. Thanks for sharing the recipe!

Nov 18, 2009

Very yummy! Will definitely make this again!

Jun 08, 2011

Delicioso! Tasted just like my mama's! I toasted my bolillos in the oven for a few minutes. For my pinto beans, I bought a can and threw em in a pan with a splash of oil and half an onion, sliced. Heated them up, then mashed em. Slathered all the ingredients onto my bolillos. Folks this is key: slather. Don't be cheap. I like my Queso Fresco thinly sliced instead of crumbled but that's just me. I also really like the Daisy brand sour cream. (Sour cream is a staple in Mexican dishes so I have tasted quite a few brands). Another thing is get a nice head of lettuce, it taste so much better with big, fresh whole leaves instead of the pre-packaged thinly shredded flimsy stuff. I left out the cilantro and tomatoes. These tortas are the bomb folks.

Feb 17, 2014

I have done this more than 100 times and its incredible!!!


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  • Calories
  • 770 kcal
  • 38%
  • Carbohydrates
  • 91.9 g
  • 30%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 14.8 g
  • 59%
  • Protein
  • 35.5 g
  • 71%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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