Tortas Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 17, 2014
I have done this more than 100 times and its incredible!!!
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Reviewed: Jun. 8, 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.
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Photo by xmyheart

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Mechanicsville, Virginia, USA
Reviewed: 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
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Photo by SB
Reviewed: Nov. 26, 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!
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Living In: Minneapolis, Minnesota, USA
Reviewed: Nov. 17, 2009
Very yummy! Will definitely make this again!
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Reviewed: Jul. 22, 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.
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Photo by fabianna

Cooking Level: Intermediate

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