Mini tortas are the ultimate on the go lunch made with soft rolls, ham, cheese, refried beans, lettuce, tomato and avocado.
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A torta is a Mexican sandwich typically eaten for lunch or “on the go.” Growing up mami would pack us a few tortas plus a thermos of cold agua fresca for our day at the beach. After a sunny day at the beach a big, messy torta really hit the spot.
Tortas hit the spot anytime of the day. Stuffed with egg and chorizo for breakfast, loaded with ham and cheese for a quick lunch and filled with a warm cheesy chicken enchilada filling for dinner. Tortas are a versatile and flavorful meal that can be easily made at home.
Today I want to share with you how easy it is to make mini tortas at home.
Whether you’re a fan of classic meat fillings or exploring vegetarian options, the torta is a versatile dish that captures the heart of Mexican street food.
With endless combinations of ingredients, they offer something for everyone. Whether enjoyed fresh or reheated, a torta brings a taste of Mexican to your table.
WHAT ARE TORTAS?
A torta is a traditional Mexican sandwich typically made with a type of bread called “bolillo” or “telera,” both of which are similar to a baguette but shorter and softer.
The origins of the torta date back to the 19th century, when French influence in Mexico introduced bread-making techniques that eventually led to the creation of the bolillo and telera.
Tortas can be served hot or cold and are filled with a variety of ingredients, making them highly customizable.
Torta fillings include meats such as carnitas (braised pork), milanesa (breaded and fried steak or chicken), or sliced meats, accompanied by avocado, beans, cheese, lettuce, tomatoes, onions, and various types of salsas.
I’m partial to the Thanksgiving torta, stuffed with leftover turkey and stuffing – so good. Did you know there is a torta that is covered with in a spicy broth called the “torta ahogada,” which translates to a drowned torta?
Today I want to share how easy it is to make my mini tortas with Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls.
These rolls are a symphony of crunchy crust and soft, moist center combined to make the perfect roll. Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls are ready in minutes. These artisan rolls make an excellent side for your dinner or use them as buns for your French Dip sandwiches. Warm & Serve Artisan French Rolls come in a 6 or 12 count resealable bag.
Find Rhodes rolls at your local HEB, check out the product locator here for an HEB near you.
How to Make Mini Tortas at Home
Making tortas at home is a fun and rewarding process. Here’s a simple guide to creating your own delicious Mexican torta:
INGREDIENTS NEEDED TO MAKE MINI TORTAS AT HOME:
1 bag (12 count) Rhodes Bake-N-Serv® Warm & Serve – find Rhodes rolls at your local HEB, check out the product locator here for an HEB near you.
1 cup refried beans
12 slices deli ham, turkey or chicken
6 slices asadero cheese or muenster slices
2 avocados, pitted, peeled, and sliced
2 tomatoes, sliced
6 Romaine lettuce leaves, sliced in half
pickled jalapeños, salsa, crema (optional)
Preheat oven to 350F.
Arrange rolls on baking sheet.
Bake 12 to 14 minutes, or until light golden brown.
Slice rolls in half, spread refried beans on bottom side of roll.
Top with lettuce, sliced ham, sliced cheese, tomato and avocado and place the top half.
Serve with pickled jalapenos, salsa and crema, optional.
Mini Mexican tortas are a versatile and flavorful meal that can be easily made at home. With endless combinations of ingredients, they offer something for everyone. Whether enjoyed fresh or reheated, a torta brings a taste of Mexican culinary tradition to your table.
- 1 bag 12 count Rhodes Bake-N-Serv® Warm & Serve
- 1 cup refried beans
- 12 slices deli ham turkey or chicken
- 6 slices asadero cheese or muenster slices
- 2 avocados pitted, peeled, and sliced
- 2 tomatoes sliced
- 6 Romaine lettuce leaves sliced in half
- pickled jalapeños salsa, crema (optional)
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Preheat oven to 350F.
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Arrange rolls on baking sheet.
-
Bake 12 to 14 minutes, or until light golden brown.
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Slice rolls in half, spread refried beans on bottom side of roll. Top with lettuce, sliced ham, sliced cheese, tomato and avocado and place the top half. Serve with pickled jalapenos, salas and crema, optional.
makes 12
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